Soy-Marinated Beef Rice Bowl — Bulgogi Bowl with Rice and Banchan
Soy-marinated thin-sliced beef seared with onion and scallion, plated over short-grain rice with sesame seeds, served with seasoned spinach and pickled radish as banchan on the side.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Slice beef thinly against the grain. Thinly slice onions; cut scallions into 4cm batons. Grate garlic and pear finely. Whisk soy sauce, brown sugar, sesame oil, mirin, garlic, pear, and white pepper into marinade. Toss beef through and rest 10 minutes. Cube pickled radish.
Boil
Bring rinsed rice and 240ml water to boil over high heat in a medium saucepan. Cover, reduce to lowest heat, cook 12 minutes, then rest off-heat 5 minutes until fluffy.
Saute
Heat neutral oil in a wide skillet over high until just smoking. Stir-fry onions 2 minutes until edges golden but centres crisp. Lift beef from marinade, lay in single layer, sear 90 seconds undisturbed, then stir-fry 90 seconds more until caramelised at edges.
Glaze
Pour remaining marinade into the skillet, scatter scallion batons, toss 60 seconds until sauce reduces to glossy clinging glaze coating the beef.
Steam
While beef cooks, blanch spinach 30 seconds in salted boiling water, drain, squeeze dry, toss with pinch of salt and 2 tsp sesame seeds.
Plate
Mound cooked rice in bowls, pile bulgogi on top, scatter remaining sesame seeds. Serve spinach and pickled radish in small dishes as banchan alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.