Beef Bulgogi Bowl with Caramelized Steak and Sticky Rice
By Noah Bennett
Prep
30 min
Cook
15 min
Total
765 min
Servings
4
Level
Easy
This recipe for Beef Bulgogi Bowls for four serves can be made ahead during the week․ The sliced steak can be marinated up to three days before meal prep‚ and other ingredients‚ including pre-cooked rice and toppings‚ can be prepped before you eat the dish․ The steak should be cooked when you're ready to eat to ensure a browned‚ crispy exterior and juicy interior served over white rice․
The marinade contains shoyu‚ dark brown sugar‚ mirin‚ toasted sesame oil‚ gochujang‚ garlic‚ Asian pear‚ yellow onion‚ and ginger․ Recommended uses for the marinade include thin ribeyes and other tender cuts of meat․ Side dishes and toppings for the steak include Asian pear and other spicy-sweet ingredients served over hot white rice․ Mung bean sprouts and green onions can be stir-fried in the beef skillet․
A hot‚ uncrowded pan will help the beef pieces develop a browned crust that browns and crisps more under the broiler․ Browning from the marinade's sugars‚ not from steam in the pan‚ is a sign that the beef pieces are cooked․ Overcrowding the pan is a frequent cooking mistake for this dish and other Korean BBQ dishes․
Serve rice‚ beef‚ and sprouts in shallow bowls with napa cabbage or Quick Cucumber Kimchi and/or other kimchi․ Refrigerate leftover beef separately and reheat with fresh toppings on a separate serving plate․
Why you'll love this recipe
- Marinate sliced steak for 12 or more hours‚ as long as 3 days‚ to reduce last-minute cooking time needed for dinner by doing most of the seasoning ahead of time․
- Cook rice and other bowl items during the brisket's brief warming time in the oven․ This keeps all the food preparation for the meal in one place‚ with the brisket warming under the broiler․
- The recipe serves four with steak and rice dishes made from two pounds of steak and three cups of rice․ Use this recipe to prepare meals for four people․
- Leftover bulgogi beef stored in an airtight container in the refrigerator will keep for up to three days․ To extend its shelf life‚ it is best to portion the beef after the first serving․
- Reheat cooked beef on the stove or in the microwave to serve in the peanut butter bowl with reduced cooking time․
- Serving banchan as a side ensures a variety of foods‚ including bean sprouts with rice and beef․
Ingredients
- •2 lb ribeye or tender steak of choice (thinly sliced against the grain into ⅛-inch strips)
- •1 tbsp vegetable oil of choice (1-2 tablespoons)
- •8 oz fresh mung bean sprouts
- •2 green onions (thinly sliced)
- •3 cups cooked white rice
- •½ cup shoyu (low-sodium soy sauce or tamari can be substituted)
- •⅓ cup dark brown sugar (lightly packed; light brown sugar can be substituted)
- •2 tbsp mirin or rice wine of choice
- •2 tbsp toasted sesame oil
- •1 tbsp gochujang
- •4 cloves garlic
- •1 small Asian pear (peeled, cored, and roughly chopped; Pink Lady apple or Bosc pear can be substituted)
- •1 small yellow onion (peeled and roughly chopped)
- •1 inch piece fresh ginger (peeled and roughly chopped)
- •1 tsp kosher salt (plus more to season the sprouts)
- •ground black pepper (to season)
Instructions
- 1
Combine the shoyu, brown sugar, mirin, toasted sesame oil, gochujang, garlic, Asian pear, yellow onion, and ginger in a blender or food processor.
- 2
Season the marinade with 1 teaspoon kosher salt and ground black pepper as desired.
- 3
Blend or pulse the marinade until well combined.
- 4
Place the thinly sliced steak in a large bowl or resealable plastic bag.
- 5
Pour the bulgogi marinade over the steak and toss well, separating the pieces so each is coated.
- 6
Cover and marinate the steak in the refrigerator for at least 12 hours or up to 3 days.
- 7
About 30 minutes to 1 hour before cooking, remove the marinated beef from the refrigerator and allow it to warm slightly.
- 8
Cook the rice and prepare any bowl toppings.
- 9
Line a large baking sheet with aluminum foil and set it aside.
- 10
Preheat the broiler to its highest setting with an oven rack positioned directly underneath it.
- 11
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until hot and shimmering.
- 12
Working in batches, let excess marinade drip back into the bowl and spread a small handful of beef into an even layer in the skillet.
- 13
Cook the beef for 1 minute, flip it, and cook for 30 seconds more.
- 14
Transfer the seared beef to the prepared baking sheet and repeat with the remaining beef, adding more oil as needed.
- 15
Discard any remaining marinade.
- 16
Broil the seared beef for 2-3 minutes, rotating the pan halfway through, until browned and slightly crisp.
- 17
Return the skillet to medium-high heat while the beef broils.
- 18
Add the mung bean sprouts and green onions to the skillet, then season with a pinch of salt and ground black pepper.
- 19
Cook the sprouts until just warmed through, scraping the browned bits from the skillet with a wooden spoon.
- 20
Add rice to large, shallow bowls and top with bulgogi beef, mung bean sprouts, and any desired banchan.
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