Korean Beef Bulgogi Rice Bowl

Ingredients

• 🥩Beef Sirloin Steak, approx. 7oz, sliced very thin against the grain1
• 🍚Jasmine Rice, dry½ cup
• 🥢Soy Sauce2 tbsp
• 🍯Brown Sugar (light), packed1 tbsp
• 🥢Sesame Oil (toasted)½ tbsp
• 🧄Garlic, minced2 clove
• 🫚Ginger (ground)¼ tsp
• 🧂Black Pepper (ground)¼ tsp
• 🫒Vegetable Oil, for searing½ tbsp
• 🥕Carrot, peeled and julienned1
• 🥬Baby Spinach, fresh1 cup
• 🧅Scallions, thinly sliced1
• 🌻Sesame Seeds1 tsp
• 💧Wateras needed
• 🧂Sea Salt (fine)to taste

Contains Garlic, Gluten, Onion, Sesame, Soy. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Slice the beef

   Slice the 1 beef sirloin steak across the grain into very thin strips, about one-eighth inch thick; if the meat is too soft to slice thinly, place it in the freezer for fifteen minutes to firm up.

   5 min
2. 2

   Mix the bulgogi marinade

   In a medium mixing bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of light brown sugar, 0.5 tablespoons of toasted sesame oil, 2 minced garlic cloves, 0.25 teaspoons of ground ginger, and 0.25 teaspoons of ground black pepper.

   5 min
3. 3

   Marinate the beef

   Add the sliced beef to the marinade bowl, tossing thoroughly to ensure every piece is coated, then cover and let it rest at room temperature for twenty minutes to allow the flavors to penetrate the muscle fibers.

   20 min
4. 4

   Cook the jasmine rice

   Combine 0.5 cups of jasmine rice with 0.75 cups of water in a small pot, bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for fifteen minutes until the water is fully absorbed.

   15 min
5. 5

   Prepare the vegetables

   While the rice simmers, peel and julienne 1 carrot into thin matchsticks, and thinly slice 1 scallion on a bias, keeping the white and green parts separate for different uses in the final assembly.

   5 min
6. 6

   Wilt the spinach

   Heat a small drop of oil in a pan over medium-high heat and sauté 1 cup of baby spinach for about thirty to forty-five seconds until just wilted, then immediately remove from heat and season with a tiny pinch of salt.

   1 min
7. 7

   Sear the bulgogi beef

   Heat 0.5 tablespoons of vegetable oil in the large skillet over high heat until it wisps with smoke, then add the beef in a single layer, searing for two minutes without moving it to develop a deep brown crust before tossing for another minute.

   3 min
8. 8

   Assemble the bowl

   Fluff the cooked jasmine rice with a fork and place it in a large serving bowl, then arrange the seared beef, julienned carrots, and wilted spinach in neat sections on top of the rice bed.

   2 min
9. 9

   Final garnishing

   Sprinkle 1 teaspoon of sesame seeds and the sliced green parts of the scallion over the entire bowl to add texture, color, and a final hit of fresh onion flavor.

   1 min

Nutrition per serving