Name: Korean Beef Bulgogi Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1.5 pound boneless ribeye steak (very thinly sliced); ⅓ cup low-sodium soy sauce; 2 tablespoon light brown sugar; 1 tablespoon toasted sesame oil; ½ Asian pear (peeled and grated, or 1 small apple); 4 clove garlic cloves (grated); 1 tablespoon fresh ginger (grated); ¼ teaspoon black pepper; 3 scallions (sliced, divided); 1 tablespoon vegetable oil; 4 cup cooked short-grain rice (warm); 1 English cucumber (thinly sliced); 2 tablespoon rice vinegar; 1 teaspoon sugar; ¼ teaspoon kosher salt; 1 cup shredded carrots; 1 cup kimchi; 4 large eggs; 1 tablespoon vegetable oil (for the eggs); ¼ cup mayonnaise; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon toasted sesame seeds

Instructions

Marinate
Marinate:
In a large bowl, whisk together ⅓ cup low-sodium soy sauce, 2 tablespoons light brown sugar, 1 tablespoon toasted sesame oil, ½ grated Asian pear, 4 grated garlic cloves, 1 tablespoon grated ginger, ¼ teaspoon black pepper, and 2 of the sliced scallions. Add 1½ pounds thinly sliced ribeye, toss to coat, cover, and refrigerate for 30 minutes or up to 8 hours.
Quick-pickle the cucumbers
Quick-pickle the cucumbers:
In a small bowl, toss 1 thinly sliced English cucumber with 2 tablespoons rice vinegar, 1 teaspoon sugar, and ¼ teaspoon kosher salt. Set aside. In another small bowl, stir together ¼ cup mayonnaise and 1 tablespoon gochujang.
Sear the bulgogi
Sear the bulgogi:
Heat 1 tablespoon vegetable oil in a large skillet or cast-iron pan over high heat until smoking. Add the beef in a single layer, letting excess marinade drip off, and cook in 2 or 3 batches for 2 to 3 minutes per batch, until caramelized at the edges.
Fry the eggs
Fry the eggs:
Wipe out the skillet, heat 1 tablespoon vegetable oil over medium heat, and fry 4 eggs for 2 to 3 minutes, until the whites are set and the yolks are still runny.
Assemble
Assemble:
Divide 4 cups warm rice among 4 bowls (1 cup each). Top each bulgogi bowl with a quarter of the beef, a quarter of the drained pickled cucumbers, ¼ cup shredded carrots, ¼ cup kimchi, and 1 fried egg. Drizzle each with 1 tablespoon gochujang mayo and sprinkle with the remaining scallion and 1 tablespoon sesame seeds, divided.

Tips

Freeze the ribeye for 30 to 45 minutes before slicing so you can cut it paper-thin, or buy pre-sliced beef for bulgogi or hot pot at an Asian market. The grated Asian pear tenderizes the meat and adds natural sweetness. Cook in small batches over very high heat so the beef sears instead of steaming.

Storage

Store cooked bulgogi, rice, and toppings separately in airtight containers in the refrigerator for up to 4 days for easy meal prep. Raw marinated bulgogi freezes well for up to 3 months; thaw overnight before cooking.

Serving suggestions

Serve bulgogi bowls with the viral cucumber salad or carrot salad on the side, or wrap the beef in lettuce leaves with rice and gochujang mayo for bulgogi lettuce wraps.