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Korean Bulgogi Rice Box

Tender sliced beef sirloin marinated in a sweet soy-sesame sauce, stir-fried with onion and served over steamed rice with a quick cucumber banchan and toasted sesame. Plan ahead: marinate the beef for at least 30 minutes.

35 minMediumServes 4580 cal/serving

KoreanLunchStovetopHigh ProteinPork-FreeCorn-Free

Ingredients

  • 1.5 lbs beef sirloin (or ribeye), thinly sliced
  • 1/3 cup low-sodium soy sauce
  • 1/2 Asian pear (or Bosc pear), grated
  • 2 tbsp brown sugar
  • 2 tbsp toasted sesame oil
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp black pepper, freshly ground
  • 1 yellow onion, thinly sliced
  • 6 scallions, cut into 1-inch pieces
  • 2 tbsp neutral oil (canola or vegetable)
  • 2 cups jasmine or short-grain rice, rinsed
  • 3 cups water
  • 1 English cucumber, thinly sliced
  • 2 tsp rice vinegar
  • 2 tsp sesame seeds, toasted

Instructions

  1. 1

    Whisk together 1/3 cup low-sodium soy sauce, 1/2 grated Asian pear (or Bosc pear), 2 tbsp brown sugar, 2 tbsp toasted sesame oil, 4 minced garlic cloves, 1 tsp grated fresh ginger, and 1/2 tsp freshly ground black pepper in a large bowl to make the marinade.

  2. 2

    Add 1.5 lbs thinly sliced beef sirloin (or ribeye) to the marinade and toss to coat. Marinate for at least 30 minutes (or up to overnight in the refrigerator).

  3. 3

    Bring 3 cups water to a boil in a saucepan. Add 2 cups rinsed jasmine or short-grain rice, stir once, cover, and reduce heat to low. Cook for 15 minutes, then remove from heat and steam, covered, for 5 minutes.

  4. 4

    While rice cooks, toss 1 thinly sliced English cucumber with 2 tsp rice vinegar and a pinch of salt. Set aside as a quick banchan.

  5. 5

    Heat 2 tbsp neutral oil (canola or vegetable) in a large wok or skillet over high heat until just smoking. Add 1 thinly sliced yellow onion and cook for 2 minutes until starting to soften.

  6. 6

    Add the marinated beef in a single layer (cook in batches if needed). Cook without stirring for 1-2 minutes until caramelized, then stir-fry for another 2-3 minutes until beef is cooked through to an internal temperature of 160 F.

  7. 7

    Add 6 cut into 1-inch pieces scallions and toss for 30 seconds.

  8. 8

    Fluff rice and divide into bowls. Top with bulgogi beef and quick cucumber banchan. Garnish with 2 tsp toasted sesame seeds.

Questions

Can I make Korean Bulgogi Rice Box gluten-free?

Yes. The gluten in this entry is 1/3 cup low-sodium soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Korean Bulgogi Rice Box keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Korean Bulgogi Rice Box?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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