Korean · Dinner
Marinated Beef Rice Bowl
Thinly sliced beef sirloin marinated in soy sauce, garlic, and pear, then seared in a hot skillet and served over steamed white rice with sesame-dressed spinach, pickled daikon radish, and a fried egg. Sweet-savoury bulgogi flavour, finished with scallion, sesame seeds, and gochujang.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
27.8gFat
48.6gCarbs
12.4gSugar
4.1gFiber
1489mgSodium
270mgChol
7.9gSat Fat
980mgPotassium
135mgCalcium
5.4mgIron
2.6mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Slice beef sirloin thinly against the grain; mince garlic and grate pear.
2
Marinate
Combine beef with soy sauce, garlic, sesame oil, pear, and brown sugar; refrigerate 30 minutes.
3
Pickle
Toss daikon radish with rice vinegar and set aside.
4
Sear
Heat a cast-iron skillet over high heat and sear beef in a single layer for 3–4 minutes, turning once, until edges char and marinade glazes.
5
Plate
Layer rice in a bowl, arrange seared beef, wilted spinach tossed with sesame seeds, pickled daikon, and fried egg on top; scatter scallion and add gochujang dollop.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 4 tbsp4 tbsp soy sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp sesame oil
- 4 tbsp4 tbsp pear puree
- 2 tsp2 tsp brown sugar
- 1 1/2 cup270g cooked white rice
- 3 oz86g baby spinach
- 1 tsp1 tsp sesame seeds
- 1/2 cup56g daikon radish
- 2 tbsp2 tbsp rice vinegar
- 22 large eggs
- 22 scallion
- 2 tsp2 tsp gochujang
- 2 tsp2 tsp vegetable oil
