Korean Bulgogi Rice Bowl
Marinated seared beef over steamed rice with gochujang glaze, served with fresh vegetables and sesame seeds. Assembled bowl with warm beef, cool vegetables, and savory-sweet sauce.
Ingredients
Method
Combine soy sauce, sesame oil, minced ginger, minced garlic, brown sugar, and rice vinegar in a bowl; stir until sugar dissolves.
Add thinly sliced beef to marinade and toss to coat evenly; let sit 10 minutes at room temperature.
Heat a large skillet over medium-high heat until very hot; working in batches, sear beef 1–2 minutes per side until caramelized and medium-rare, transferring to a plate.
While beef cooks, shred red cabbage, slice cucumber, and slice scallions; set aside in separate piles.
Divide cooked rice between bowls; arrange seared beef on top, then mound cabbage, cucumber, and scallions alongside.
Drizzle gochujang glaze over beef and vegetables; sprinkle sesame seeds on top and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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