Beef Bulgogi Rice Bowls
Thin-sliced beef marinated in grated pear, soy, sesame, garlic and ginger, seared hot until caramelized and piled on rice with crisp carrot and cucumber.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Serves
- 4
Traditional bulgogi marinades often lean on sliced aromatics, but the grated pear does the heavy lifting here: its enzymes tenderize the beef and its sugars caramelize in the hot pan. Check that your soy sauce is just soy, wheat, salt and water.
Method
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Freeze the steak for so it firms up, then slice it as thinly as you can against the grain.
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Whisk the pear, soy sauce, brown sugar, sesame oil, garlic, ginger, gochugaru and black pepper in a bowl. Add the beef, toss to coat and marinate , or covered in the fridge overnight.
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Heat the oil in a large cast-iron skillet over high heat until it just smokes. Lift the beef from the marinade and cook in batches in a single layer, per side, until browned and caramelized at the edges.
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Divide the rice among bowls and top with the beef, carrot and cucumber. Sprinkle with sesame seeds.
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