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30-Minute Beef Bulgogi Bowls
30 minServes 4Nutri-Score C€€€
C
30 min
30 min30-Minute Beef Bulgogi Bowls
what you need
Ingredients
ribeye (thinly sliced)Meat680 g
soy saucePantry80 ml
mirinPantry15 ml- brown sugarPantry24 g
honeyPantry21 g- toasted sesame oilPantry15 ml
garlic (minced)Produce4 pieces
fresh ginger (grated)Produce2 g
black pepper (ground)Spices1 g
yellow onion (thinly sliced)Produce0.5 pieces- green onions (sliced)Produce2 pieces
- neutral oil (for cooking)Pantry15 ml
sesame seeds (for garnish)Nuts & seeds10 g- English cucumber (thinly sliced)Produce1 piece
saltSpices3 g- gochujangPantry15 g
- rice vinegarPantry15 ml
sugarPantry4 g
white rice (steamed)Grains300 g
per serving
Nutrition
743kcal
- Carbs
- 71 g
- Proteins
- 41 g
- Fat
- 33 g
what you’ll use
Tools
Mixing bowl ×2
Frying pan
Colander
Saucepan
step by step
Method
- Step 1
Marinate the beef
- Mix the soy sauce, mirin, brown sugar, honey, sesame oil, garlic, ginger and black pepper.
- Add the sliced ribeye, yellow onion and green onions and toss until coated.
- Let marinate while you prep everything else.
- Step 2
Prep the cucumber
- Toss the sliced cucumber with salt and let sit to draw out the moisture.
- Drain and pat dry.
- Step 3
Make the spicy cucumber salad
- Mix the gochujang, rice vinegar, soy sauce, sugar, sesame oil and garlic.
- Toss with the cucumbers and finish with sesame seeds.
- Step 4
Cook the rice
- While the beef marinates and the cucumbers sit, cook the rice until steamed and fluffy.
- Step 5
Cook the beef
- Heat a large skillet or wok over high heat with a little neutral oil.
- Cook the beef in batches, tossing occasionally, until caramelized and cooked through.
- Step 6
Build the bowls
- Add warm rice to bowls, top with the beef bulgogi and the spicy cucumber salad.
- Finish with sesame seeds and enjoy.
most cooked first