Korean-inspired Beef Bulgogi Bowl

A savory and slightly sweet marinated beef dish served over warm rice, featuring a signature hint of grated pear to tenderize and balance the soy-based sauce.

Prep: 20 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb beef ribeye
• 0.5 cup soy sauce
• 3 tbsp brown sugar
• 0.5 cup mushroom
• 4 clove garlic
• 1 tsp ginger
• 1 tbsp sesame oil
• 2 cup white rice
• 3 stalk green onions
• 1 tsp sesame seeds

Cooking instructions

1. Whisk together soy sauce, brown sugar, grated pear, minced garlic, grated ginger, and sesame oil in a bowl. Slice the beef ribeye into very thin, bite-sized strips against the grain, add to the marinade, and refrigerate for 30 minutes. (about 30 min)
2. Cook the white rice according to package directions. (about 20 min)
3. Heat a large skillet over high heat. Add the beef with its marinade and sear, stirring occasionally, until the liquid reduces to a sticky glaze and the beef reaches an internal temperature of 145°F. (about 8 min)
4. Serve the beef over bowls of rice, garnished with thinly sliced green onions and a sprinkle of sesame seeds.