Korean Beef Bulgogi Bowl
With tender flavourful beef caramelised to perfection, and served over a bed of steamed rice, savour the irresistible taste of Korea with this beef bulgogi bowl. It is incredibly easy to make, satisfying, and packed with savoury goodness.
Equipment
- 1 Grater (product links in Notes below)
- 1 Ginger grater plate
- 1 Frying pan
Ingredients
For the beef bulgogi
- 220 g thinly sliced beef
- 2 tbsp soy sauce
- 1.5 tbsp brown sugar (or honey)
- 1 tbsp grated Asian pear
- 2 cloves garlic minced
- ½ tbsp grated ginger
- ½ tbsp sesame oil
- ½ tbsp rice wine (or mirin, optional)
- Pinch of black pepper (for seasoning)
For the bowl
- Cooked white rice
- 1 egg (optional for topping)
- Sesame seeds (optional for garnish)
- Fresh coriander chopped (optional for garnish)
Instructions
- Preparation: Cut the Asian pear into slices and grate using a grater, mince 2 cloves of garlic, and grate the ginger.
- Marinate the beef: In a bowl, mix together thinly sliced beef, brown sugar, soy sauce, rice wine, sesame oil, grated ginger, grated pear, and minced garlic. Give the beef a massage for better absorption, and marinate for at least 30 minutes (ideally 2-4 hours, or overnight for max flavours).
- Cook the beef: In a frying pan, heat some oil over medium heat. Sear both sides until golden brown, and season with black pepper if desired. Remove from heat when it’s nearly cooked.
- Assemble the bowl: Place a scoop of rice in a bowl, then transfer the beef bulgogi and a sunny side egg on top. Garnish with sesame seeds and chopped coriander, if desired.