dinnerKorean30 minmedium
Korean Beef Bulgogi Rice Bowls
Thinly sliced beef marinated in a sweet and savory mix of soy sauce, pear, sesame oil, and ginger, then seared hot and fast. Piled over steamed rice with pickled carrots, cucumber, and a fried egg.
Prep20m
Cook10m
Total30m
Servings4
Calories560
Units:
Ingredients
0/16Instructions
0/5Chef's Tip
Freeze the beef for 20 to 30 minutes before slicing. It firms up just enough to get paper-thin slices, which is the key to great bulgogi. If you cannot find Asian pear, use a tablespoon of apple sauce as a substitute.
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