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Bulgogi Deopbap (Bulgogi Rice Bowl)

🇰🇷 South Korea

Servings: 4 Prep: 20 minutes Cook: 10 minutes Total: 30 minutes

Ingredients

  • 1 pound thinly sliced beef (rib eye, top sirloin, or chuck tender)
  • 2 scallions, cut into 2-inch pieces
  • 1/2 small onion, thinly sliced
  • 4 servings cooked rice
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons sugar (or 1 tablespoon honey + 1 tablespoon sugar)
  • 1 tablespoon rice wine (mirin)
  • 1 tablespoon minced garlic
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 2 tablespoons grated Asian pear (optional)
  • 1/8 teaspoon pepper
  • 1/2 cup water (or anchovy, dasima, or vegetable broth)
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar (omit for less sweet dish)
  • 4 ounces mushrooms (white, crimini, shiitake, or oyster), thinly sliced
  • 1 small carrot, thinly sliced

Steps

  1. In a large bowl, mix the soy sauce, water, sugar, rice wine, garlic, sesame oil, sesame seeds, grated pear, and pepper to make the marinade.
  2. If using pre-sliced packaged meat, separate the slices. Add the beef, onion, and scallions to the marinade and toss well by hand to coat.
  3. Marinate in the refrigerator for 30 minutes to 1 hour.
  4. In a small bowl, mix the water, soy sauce, and sugar to make the sauce.
  5. Heat a skillet over medium-high heat. Add the marinated meat with any remaining marinade and cook for about 1 minute, lowering heat if the sauce cooks off too quickly.
  6. Add the mushrooms, carrot, and sauce. Stir-fry for 2-3 minutes until the meat and vegetables are fully cooked.
  7. Serve the bulgogi over rice.

Source: www.koreanbapsang.com