Made by Sous Chef in the Sously app
Korean Beef Bulgogi Rice Bowl with Sesame Greens
Thin-sliced ribeye in a pear-sweetened soy marinade, seared blistering hot. Spinach and rice underneath, gochujang on top if you want the heat.
Ingredients
- 1.25 lb boneless ribeye, sliced as thin as possible (freeze 30 min first)
- 1 small Asian pear or apple, grated
- 0.33 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp toasted sesame oil
- 4 clove garlic, minced
- 1 tbsp grated fresh ginger
- 4 cup baby spinach
- 2 tbsp neutral oil
- 4 scallions, sliced thin
- 2 tbsp toasted sesame seeds
- 2 cup short-grain rice, cooked, for serving
- 2 tbsp gochujang, optional, for serving
How to cook
- 1
In a bowl, whisk the grated pear, soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the sliced beef and toss. Marinate 20 minutes at room temperature or up to 4 hours in the fridge.
- 2
Cook the rice per the package.
- 3
Heat 1 tbsp neutral oil in a large skillet or wok over high heat until shimmering — almost smoking.
- 4
Lift the beef from the marinade and sear in batches, 60-90 seconds per batch, undisturbed for the first 30 seconds. Crowd the pan and the beef steams instead of browning.
- 5
Transfer each batch to a bowl. Add the remaining oil between batches.
- 6
In the same pan off the heat, wilt the spinach with a splash of water — about a minute.
- 7
Build bowls: rice, spinach, bulgogi, scallions, sesame seeds. Add gochujang for heat.
Chef's note. Freezing the ribeye for 30 minutes is the trick to slicing it paper-thin without a slicer.
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