Easy Korean Beef Bulgogi Bowls
Bulgogi is a delicious dish made of thin slices of marinated beef such as sirloin or ribeye that is either grilled on a barbecue grill or cooked stir-fry style in a pan. With delicious flavors that are plentiful in Korean cooking – tamari soy sauce, sesame oil, gochujang, garlic, and ginger – bulgogi is a dish that you must try if you haven’t yet had it. If you want to cook this dish yourself, I suggest trying this delicious Easy Korean Beef Bulgogi Bowls recipe.
Using San-J’s Sweet Splash allows you to cut down ingredients – so rather than using Tamari and sugar or honey, just use the Sweet Splash with a few other ingredients for the marinade and sauce. Plus, Sweet Splash has the delicious addition of hints of Asian pear flavor, which adds a wonderful depth of flavor to the marinade.
This dish cooks up rather quickly once a few components are finished, so start with marinating the meat, then you can shred the carrots (or buy pre-shredded carrots), mince the garlic, grate the ginger, and cook the rice. These can all stay fresh in containers in the fridge while the meat marinates, then you can just marinate the cucumber, cook the meat and the kimchi, and assemble the bowls.
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Gluten-Free Easy Korean Beef Bulgogi Bowls
- 1½ pounds boneless ribeye
- ½ cup San-J Sweet Tamari Splash
- 2 tablespoons sesame oil
- 2 tablespoons gluten-free gochujang
- 6 cloves garlic , minced
- 2 tablespoons grated fresh ginger
- 1 seedless cucumber
- ¼ cup seasoned rice vinegar
- 2 tablespoons vegetable oil , divided
- ½ cup kimchi
- 4 cups cooked rice
- 4 tablespoons shredded carrots
- 4 tablespoons microgreens or cilantro
- Lettuce leaves , optional
- Wrap the ribeye in plastic wrap and place in the freezer for 10-15 minutes to make for easier slicing.
- Combine the San-J Sweet Tamari Splash, sesame oil, gochujang, garlic, and ginger, whisking well. Reserve about one third of the mixture for serving. Pour the rest into a bowl or large food storage bag.
- Using a sharp knife, slice the ribeye very thinly and add to the marinade. Marinate in the refrigerator for at least 2 hours or overnight.
- Using a vegetable peeler, peel the cucumber into long ribbons. Place in a small bowl, add the rice vinegar, and let sit while making the beef.
- Heat a cast iron skillet over medium-high heat. Add 1 tablespoon of oil and let it heat up. Working in batches, add steak in a single layer, being careful not to over-crowd the pan. Cook for about 1 minute per side. Set aside.
- Add remaining tablespoon of oil to the pan, add the kimchi, and cook for a couple minutes just to get a little char on it.
- To assemble the bowls, start with rice, then add the beef, kimchi, cucumber ribbons (drained), carrots, and microgreens. Serve with reserved sauce and lettuce leaves on the side if desired.
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