Beef Bulgogi Rice
Beef Bulgogi Rice
Ingredients
For the Main Dish
- 600 g ribeye, sliced paper-thin
- 600 g onions, cut into wedges
- as needed rice, Jasmine or Sushi rice
- 1 tablespoon oil
- as needed spring onions, to finish
- as needed sesame seeds, to finish
For the Marinade
- 1 ripe pear, grated or blended
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar, or honey
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- pinch black pepper
Instructions
- 1
Place the 600 g ribeye in the freezer for 45 minutes to firm it up, which will make slicing easier.
- 2
While the beef is chilling, prepare the marinade. In a bowl, combine the 1 grated or blended ripe pear, 3 tablespoons of soy sauce, 1 tablespoon of brown sugar (or honey), 1 tablespoon of sesame oil, 3 minced garlic cloves, 1 teaspoon of grated fresh ginger, and a pinch of black pepper.
⏱️ 10 min
- 3
Once the ribeye has chilled, remove it from the freezer and cut it against the grain into paper-thin slices.
⏱️ 10 min
- 4
Add the sliced beef to the marinade mixture and coat it well. Allow the beef to rest and marinate for 30–60 minutes at room temperature.
- 5
While the beef is marinating, cut the 600 g onions into chunky wedges, ensuring they are large enough to hold their shape during cooking.
⏱️ 5 min
- 6
Heat a pan (a wok is recommended) over high heat until it is ripping hot. Add 1 tablespoon of oil.
⏱️ 2 min
- 7
Sear the marinated beef in batches to avoid overcrowding the pan. Cook until browned, then remove and set aside in a separate bowl.
⏱️ 6 min
- 8
Add the prepared onion wedges to the same pan. Cook the onions, allowing them to char and pick up color, absorbing any leftover beef juices from the pan.
⏱️ 6 min
- 9
Return the seared beef to the pan with the charred onions. Toss everything together for 30 seconds to combine and heat through.
⏱️ 1 min - 10
Serve the beef and onion mixture piled over freshly steamed rice (Jasmine or Sushi rice). Garnish with chopped spring onions and sesame seeds before serving.
Kitchen Tools
Nutrition Facts (per serving)
Beef Bulgogi Rice
For the Main Dish
- 600 g ribeye, sliced paper-thin
- 600 g onions, cut into wedges
- as needed rice, Jasmine or Sushi rice
- 1 tablespoon oil
- as needed spring onions, to finish
- as needed sesame seeds, to finish
For the Marinade
- 1 ripe pear, grated or blended
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar, or honey
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- pinch black pepper
Instructions
- 1
Place the 600 g ribeye in the freezer for 45 minutes to firm it up, which will make slicing easier.
- 2
While the beef is chilling, prepare the marinade. In a bowl, combine the 1 grated or blended ripe pear, 3 tablespoons of soy sauce, 1 tablespoon of brown sugar (or honey), 1 tablespoon of sesame oil, 3 minced garlic cloves, 1 teaspoon of grated fresh ginger, and a pinch of black pepper.
⏱️ 10 min - 3
Once the ribeye has chilled, remove it from the freezer and cut it against the grain into paper-thin slices.
⏱️ 10 min - 4
Add the sliced beef to the marinade mixture and coat it well. Allow the beef to rest and marinate for 30–60 minutes at room temperature.
- 5
While the beef is marinating, cut the 600 g onions into chunky wedges, ensuring they are large enough to hold their shape during cooking.
⏱️ 5 min - 6
Heat a pan (a wok is recommended) over high heat until it is ripping hot. Add 1 tablespoon of oil.
⏱️ 2 min - 7
Sear the marinated beef in batches to avoid overcrowding the pan. Cook until browned, then remove and set aside in a separate bowl.
⏱️ 6 min - 8
Add the prepared onion wedges to the same pan. Cook the onions, allowing them to char and pick up color, absorbing any leftover beef juices from the pan.
⏱️ 6 min - 9
Return the seared beef to the pan with the charred onions. Toss everything together for 30 seconds to combine and heat through.
⏱️ 1 min - 10
Serve the beef and onion mixture piled over freshly steamed rice (Jasmine or Sushi rice). Garnish with chopped spring onions and sesame seeds before serving.