Korean 15 min

Korean Beef Bulgogi Bowls

Name: Korean Beef Bulgogi Bowls
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1.5 lbs ribeye or sirloin, thinly sliced; 2 cups short-grain white rice, cooked; 4 tablespoons soy sauce; 2 tablespoons brown sugar; 2 tablespoons sesame oil; 1 tablespoon mirin; 6 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 Asian pear or kiwi, grated (tenderizer); 1 tablespoon vegetable oil; Sesame seeds, sliced green onions, kimchi for serving

high-proteinmeal-prephealthy

Ingredientsfor 2

480

Cal

38g

Protein

44g

Carbs

16g

Fat

11.5 lbs ribeye or sirloin, thinly sliced
22 cups short-grain white rice, cooked
34 tablespoons soy sauce
42 tablespoons brown sugar
52 tablespoons sesame oil
61 tablespoon mirin
76 cloves garlic, minced
81 tablespoon fresh ginger, grated
91 Asian pear or kiwi, grated (tenderizer)
101 tablespoon vegetable oil
11Sesame seeds, sliced green onions, kimchi for serving

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Instructions

1
Freeze beef for 30 minutes to firm up, then slice as thin as possible against the grain — paper-thin slices are the secret to true bulgogi. Mix soy sauce, brown sugar, sesame oil, mirin, garlic, ginger, and grated pear until the sugar dissolves. The pear enzymes tenderize the meat.
2
Toss sliced beef in the marinade and let sit at least 30 minutes at room temperature or up to 24 hours refrigerated. The meat should turn slightly darker from the marinade.
3
Heat vegetable oil in a wok or cast-iron skillet over high heat until smoking. Working in small batches (critical — don't crowd the pan), spread the beef in a single layer and cook undisturbed for 1 minute until caramelized and slightly charred. Toss and cook 30 seconds more. The sugars in the marinade should create a beautiful glaze.
4
Serve over steamed rice with sesame seeds, green onions, and kimchi. Pour any accumulated juices over the bowl.