Servings 4 servings
Ingredients
For the beef bulgogi:
- 1/2 cup soy sauce
- 1/2 cup packed light brown sugar
- 1 Tablespoon sesame oil
- 2 Tablespoons chili garlic sauce or Gochujang Chili Sauce, or more to taste
- 1/4 cup rice wine vinegar
- 2 Tablespoons minced garlic
- 2 Tablespoons minced ginger
- 1/4 cup thinly sliced shallots
- 2 pounds ribeye or top sirloin steaks, cut into 1/8-inch-thick slices (See Kelly’s Note)
- 2 Tablespoons vegetable oil
For assembling the bowls:
- 3 cups cooked rice
- 4 fried eggs
- 1 cup homemade or store-bought kimchi
- 1 English cucumber, cut into ribbons
Instructions
Make the beef bulgogi:
- In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger and shallots.
- Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of 2 hours and up to overnight.
- Heat a large sauté pan over high heat. Add the vegetable oil then using a slotted spoon, add the marinated beef, searing it quickly on all side and being careful not to overcrowd the pan. Transfer the beef to a plate.
Assemble the bowls:
- Divide the rice among four serving bowls and top it with the beef bulgogi.
- Top each bowl with a fried egg, a portion of kimchi and cucumber ribbons. Serve immediately.
Kelly’s Note:
- To thinly slice the steak, place it in the freezer for 30 minutes to help it firm up before using a sharp knife to cut it into thin slices.
- ★ Did you make this recipe? Don't forget to give it a star rating below!