Beef Bulgogi Rice Bowl Recipe
Prep Time:
35 minutes
Cook Time:
17 minutes
Servings:
2 Servings
Ingredients
  • 1 (1-inch) piece ginger, peeled
  • ½ nashi pear, peeled and chopped
  • ½ small onion, peeled and chopped
  • 2 garlic cloves
  • ¼ cup soy sauce
  • 3 tablespoons light brown sugar
  • 1 tablespoon mirin
  • 2 teaspoons sesame oil
  • ¼ teaspoon red chile flakes
  • 1 pound ribeye steak, thinly sliced
  • 1 cup uncooked Jasmine or basmati rice
  • 1 tablespoon vegetable oil
  • 1 onion, sliced into moons
  • ¾ cup shredded red cabbage
  • 1 small zucchini, peeled into strips
  • ¾ cup bean sprouts
  • 2 scallions, sliced
  • 1 tablespoon sesame seeds
Directions
  1. Add the ginger, nashi pear, onion, garlic, soy sauce, light brown sugar, mirin, sesame oil, and chile flakes to a food processor.
  2. Blend for 20 to 30 seconds to make a marinade.
  3. Mix the sliced beef with the marinade and set aside for 25 minutes.
  4. Heat a large pot of water until simmering.
  5. Add the rice and cook until tender, about 10 to 20 minutes.
  6. Drain the rice and set aside.
  7. Heat a wok or a wide, shallow pan containing vegetable oil to a medium-high heat.
  8. Saute the sliced onions for 2 to 3 minutes.
  9. Add the marinated beef to the pan.
  10. Cook for 5 minutes until the beef is cooked through and any liquid has evaporated.
  11. Assemble the bowls by dividing out the rice, zucchini, and red cabbage.
  12. Top with the bulgogi beef mixture.
  13. Garnish with scallions and sesame seeds before serving.