Korean Bulgogi Style Beef Bowls
Thinly sliced ribeye marinated in a sweet pear and soy sauce mixture, served with pickled vegetables.
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Ingredients
- 1 pound Ribeye steak, thinly sliced
- 0.5 cup Asian pear, grated
- 0.25 cup Soy sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Toasted sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Gochugaru (Korean red pepper flakes)(optional)
- 1 cup Cucumber, thinly sliced
- 0.25 cup Rice vinegar
- 3 cups Cooked white jasmine or short-grain rice
- 2 stalks Green onions, sliced
Instructions
- 1
In a large bowl, whisk together the grated Asian pear, soy sauce, brown sugar, sesame oil, garlic, and ginger to create the marinade.
- 2
Add the thinly sliced ribeye to the marinade, ensuring every piece is coated, and refrigerate for at least 30 minutes or up to 4 hours.
- 3
In a small bowl, toss the sliced cucumbers with rice vinegar and a pinch of sugar; let them sit to quick-pickle while the meat marinates.
- 4
Heat a large cast-iron skillet or wok over high heat with a drizzle of oil until shimmering.
- 5
Working in batches to avoid crowding, sear the beef slices quickly for 1-2 minutes per side until caramelized and slightly charred.
- 6
Remove the beef from the heat and let it rest for a minute while you prepare the serving bowls.
- 7
Assemble the bowls by placing a generous scoop of rice at the base, topped with the cooked bulgogi beef and a side of the pickled cucumbers.
- 8
Garnish with sliced green onions, sesame seeds, and a sprinkle of gochugaru if desired.
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