Korean Beef Bulgogi Rice Bowl

Ingredients

• 1.5 lb Ribeye steak (thick and nicely marbled; frozen for 2-4 hours for easier slicing)
• 100 ml Dark soy sauce
• 50 ml Light soy sauce
• 6 tbsp Mirin
• 2 tbsp Rice vinegar
• Honey (a dash)
• 1 tbsp Gochujang (optional, for spice)
• 3 tsp Toasted sesame oil
• 3 tbsp Brown sugar
• 1 Asian pear (grated; can substitute with kiwi if unavailable)
• 2 tbsp Sesame seeds (plus extra for garnish)
• 1 handful Scallions (chopped; plus extra for garnish)
• 1 tbsp Gochugaru (Korean red chili flakes)
• 4 Garlic (cloves)
• 1 bunch Ginger (chopped)
• 1 Onion (sliced)
• 2 tbsp Neutral oil (for frying)
• 2 cup Sushi rice (cooked with kombu and seasoned)

Steps

1. 1

   Wrap the ribeye steak tightly in cling film and place it in the freezer for 2 to 4 hours until it is firm but not frozen solid.

2. 2

   Remove the steak from the freezer and use a very sharp knife to thinly slice the beef into even pieces.

3. 3

   In a blender or food processor, combine the dark soy sauce, light soy sauce, mirin, rice vinegar, honey, Gochujang, toasted sesame oil, brown sugar, grated Asian pear, sesame seeds, handful of chopped scallions, gochugaru, garlic cloves, and ginger. Blitz until smooth.

4. 4

   Place the sliced beef and sliced onions into a bowl and cover with the blended marinade.

5. 5

   Marinate the beef in the refrigerator for at least 2 hours, ideally 6 to 12 hours for the best flavor and tenderness.

6. 6

   Remove the beef from the refrigerator 1 hour before you plan to cook to let it come to room temperature.

7. 7

   Heat a cast iron pan over medium-high heat until it is just starting to smoke.

8. 8

   Add 2 tablespoons of neutral oil to the pan, followed by the beef. Do not overcrowd the pan; cook in batches if necessary.

9. 9

   Leave the beef to caramelize undisturbed for about 2 minutes.

10. 10

    Move the beef around the pan, add some additional chopped scallions, and continue to cook for approximately 3 more minutes.

11. 11

    If cooking in batches, transfer the cooked beef to a plate and cover with foil to keep warm while finishing the rest.

12. 12

    Serve the beef over a bowl of seasoned sushi rice. Top with extra sesame seeds and fresh scallions.

Notes

The Asian pear is essential for tenderizing the meat due to its natural enzymes. If you cannot find Asian pear, kiwi is a suitable substitute. For the sushi rice, the author recommends cooking it with a piece of kombu for extra umami.

Nutrition per serving

• bulgogi
• beef
• korean
• main course
• rice bowl
• marinated
• high-protein