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Flavorful Beef Bulgogi Bowls Easy Soy-Garlic Marinade Recipe

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Tender beef marinated in a savory-sweet soy-garlic sauce, quickly seared and served over steamed rice with fresh veggies for a comforting Korean-inspired bowl.

Ingredients

Scale
  • 1 lb (450 g) thinly sliced ribeye or sirloin steak
  • 1/4 cup (60 ml) light soy sauce
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 2 stalks green onion, thinly sliced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon grated ginger (optional)
  • 1/2 medium yellow onion, thinly sliced
  • 1 small carrot, julienned
  • 4 cups (about 800 g) cooked steamed white or brown rice
  • 1 tablespoon toasted sesame seeds
  • Optional veggies: baby spinach, cucumber slices, or kimchi

Instructions

  1. Thinly slice 1 lb ribeye or sirloin against the grain. For easier slicing, freeze for 15-20 minutes if needed.
  2. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tablespoons brown sugar, 3 minced garlic cloves, 1 tablespoon sesame oil, 1/2 teaspoon black pepper, and 1 teaspoon grated ginger if using until sugar dissolves.
  3. Add sliced beef, 1/2 sliced yellow onion, and 2 sliced green onions to the marinade. Mix well to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours.
  4. While beef marinates, julienne 1 small carrot and prepare optional veggies. Cook and fluff 4 cups of rice.
  5. Heat a large skillet or cast iron pan over medium-high heat until very hot. Add marinated beef and onions in a single layer, working in batches if needed. Sear 2-3 minutes per side until caramelized and cooked through.
  6. Divide cooked rice among 4 bowls. Top each with bulgogi beef, carrots, and optional veggies or kimchi. Sprinkle with toasted sesame seeds and extra green onions if desired.
  7. Optionally drizzle extra sesame oil or spicy chili sauce. Serve immediately.

Notes

Slice beef against the grain for tenderness. Marinate at least 30 minutes but no longer than 2 hours to avoid mushy texture. Use a very hot pan and cook in batches to get caramelized edges. Let beef rest a few minutes before serving. For gluten-free, substitute soy sauce with tamari. Optional spicy kick by adding gochujang or red pepper flakes.

Nutrition

Keywords: beef bulgogi, Korean beef bowl, soy garlic marinade, quick dinner, easy bulgogi recipe, Korean cuisine, weeknight meal

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