Bulgogi Korean Beef Bowl

Ingredients

Steps

1. Step 1

   Slice the beef short ribs into thin strips using a mandoline. In a large bowl, whisk together soy sauce, brown sugar, ginger, garlic, gochujang, and rice vinegar. Add the sliced beef to the marinade and let it sit for at least 10-15 minutes.

   • 1 ½ lbbeef short ribs
   • ¼ cupsoy sauce
   • 2 tbspbrown sugar
   • 2 inchesfresh ginger
   • 3 clovesgarlic
   • 2 tbspgochujang
   • 1 tbsprice vinegar

2. Step 2

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Remove the beef from the marinade, letting any excess liquid drip off. Cook the beef for 3-4 minutes per side, or until it develops a caramelized crust. Transfer the beef to a plate and set aside.

   • 2 tbspvegetable oil
   • 1 ½ lbbeef short ribs

3. Step 3

   In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the kimchi and cook for 2-3 minutes, stirring occasionally, until it's slightly caramelized. Stir in the Korean chili flakes (gochugaru) and cook for an additional minute.

   • 2 tbspvegetable oil
   • 1 cupkimchi
   • ½ tspKorean chili flakes (gochugaru)

4. Step 4

   To assemble the bowls, divide the cooked white rice between four bowls. Add the cooked beef on top of the rice, followed by a spoonful of the kimchi mixture. Drizzle with sesame oil and sprinkle with green onions and sesame seeds.

   • 2 cupcooked white rice
   • 1 ½ lbbeef short ribs
   • 1 cupkimchi
   • 1 tspsesame oil
   • 1 bunchgreen onions
   • 1 tbspsesame seeds