Beef Bulgogi with Sticky Rice and Cucumber Salad
Beef Bulgogi with Sticky Rice and Cucumber Salad
Ingredients
For the Beef
- 1 1/2 pounds beef steak, sirloin or ribeye, sliced very thinly
For the Marinade
- 1/2 cup dark soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons granulated sugar
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon gochujang, Korean chili paste
For Cooking and Garnish
- 1 white onion, medium, thinly sliced
- 1/2 cup green onions, chopped
- 1 tablespoon cooking oil
- 1 tablespoon sesame seeds, for garnish
For Serving
- 2 cups sticky rice, uncooked, prepared according to package directions
- 1 recipe cucumber salad, prepared, for serving
Instructions
- 1
To facilitate thin slicing, place the beef steak in the freezer for about 30 minutes. While the beef is chilling, prepare the other ingredients.
- 2
Once chilled, thinly slice the beef steak against the grain. Aim for slices as thin as possible.
⏱️ 10 min
- 3
In a large bowl, combine the dark soy sauce, rice wine vinegar, granulated sugar, minced garlic, minced fresh ginger, and gochujang. Whisk thoroughly until the sugar is dissolved and the marinade is well combined.
⏱️ 5 min
- 4
Add the thinly sliced beef and sliced white onion to the marinade. Toss everything together to ensure the beef and onions are evenly coated. Let marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator.
⏱️ 5 min
- 5
While the beef is marinating, cook the sticky rice according to package directions. Also, prepare your cucumber salad if you haven't already.
⏱️ 20 min
- 6
Heat a large pan or wok over high heat until it is 'rippin' hot'. Add the cooking oil and swirl to coat the pan.
⏱️ 2 min
- 7
Add the marinated beef and onion mixture to the hot pan. Add about half of the chopped green onions to the pan as well. Spread the mixture in a single layer if possible to ensure even cooking.
⏱️ 1 min
- 8
Sizzle and stir-fry the beef and onions for about 5 to 7 minutes, stirring frequently, until the beef is cooked through and slightly caramelized, and the onions are tender.
⏱️ 7 min
- 9
Serve the hot Beef Bulgogi immediately over beds of sticky rice. Garnish generously with the remaining chopped green onions and sesame seeds. Serve alongside the refreshing cucumber salad.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Bulgogi with Sticky Rice and Cucumber Salad
Ingredients
For the Beef
- 1 1/2 pounds beef steak, sirloin or ribeye, sliced very thinly
For the Marinade
- 1/2 cup dark soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons granulated sugar
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon gochujang, Korean chili paste
For Cooking and Garnish
- 1 white onion, medium, thinly sliced
- 1/2 cup green onions, chopped
- 1 tablespoon cooking oil
- 1 tablespoon sesame seeds, for garnish
For Serving
- 2 cups sticky rice, uncooked, prepared according to package directions
- 1 recipe cucumber salad, prepared, for serving
Instructions
- 1
To facilitate thin slicing, place the beef steak in the freezer for about 30 minutes. While the beef is chilling, prepare the other ingredients.
- 2
Once chilled, thinly slice the beef steak against the grain. Aim for slices as thin as possible.
⏱️ 10 min - 3
In a large bowl, combine the dark soy sauce, rice wine vinegar, granulated sugar, minced garlic, minced fresh ginger, and gochujang. Whisk thoroughly until the sugar is dissolved and the marinade is well combined.
⏱️ 5 min - 4
Add the thinly sliced beef and sliced white onion to the marinade. Toss everything together to ensure the beef and onions are evenly coated. Let marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator.
⏱️ 5 min - 5
While the beef is marinating, cook the sticky rice according to package directions. Also, prepare your cucumber salad if you haven't already.
⏱️ 20 min - 6
Heat a large pan or wok over high heat until it is 'rippin' hot'. Add the cooking oil and swirl to coat the pan.
⏱️ 2 min - 7
Add the marinated beef and onion mixture to the hot pan. Add about half of the chopped green onions to the pan as well. Spread the mixture in a single layer if possible to ensure even cooking.
⏱️ 1 min - 8
Sizzle and stir-fry the beef and onions for about 5 to 7 minutes, stirring frequently, until the beef is cooked through and slightly caramelized, and the onions are tender.
⏱️ 7 min - 9
Serve the hot Beef Bulgogi immediately over beds of sticky rice. Garnish generously with the remaining chopped green onions and sesame seeds. Serve alongside the refreshing cucumber salad.
⏱️ 2 min