Description
A delightful dish that combines savory flavors with a hint of heat, featuring tender marinated beef and fresh vegetables.
Ingredients
Scale
- 500 g beef (thinly sliced, preferably ribeye or sirloin)
- 60 ml soy sauce
- 30 g brown sugar
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 15 ml sesame oil
- 2 tablespoons gochujang (Korean red chili paste)
- 2 green onions (sliced)
- 1 medium carrot (julienned)
- 300 g steamed rice (cooked)
- Sesame seeds (for garnish, optional)
Instructions
- In a large bowl, combine the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and gochujang. Add the thinly sliced beef to the marinade, ensuring all pieces are well coated. Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- While the beef is marinating, wash and julienne the carrot. Slice the green onions, separating the white parts from the green tops.
- Heat a large skillet or wok over medium-high heat. Add the marinated beef to the hot skillet in a single layer. Cook for about 3-4 minutes without stirring to allow it to caramelize. Then stir and cook for an additional 2-3 minutes, or until the beef is cooked through and slightly crispy on the edges.
- Once the beef is cooked, add the julienned carrots and the white parts of the green onions to the skillet. Stir-fry for another 2 minutes until the carrots are slightly tender but still crisp.
- In serving bowls, place a generous scoop of steamed rice as the base. Top the rice with the spicy bulgogi beef and vegetable mixture.
- Sprinkle the green tops of the green onions and sesame seeds over the top for added flavor and presentation. Serve immediately while hot.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- For a vegetarian version, substitute beef with tofu or mushrooms.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat using a microwave or skillet over low heat.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Korean, Bulgogi, Beef, Spicy, Bowl, Recipe