
What You’ll Need
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2 lbs thinly-sliced ribeye
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3 scallions
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1 small onion, sliced
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1 carrot, peeled
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3 cups sushi rice
Marinade
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6 tbsp soy sauce
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3 tbsp water
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4 tbsp sugar
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2 tbsp mirin
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2 tbsp minced garlic
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2 tbsp sesame oil
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2 tsp sesame seeds
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4 tbsp grated Korean/Asian pear
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1/8 tsp pepper
What You’ll Do
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Cook your rice.
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Mix all marinade ingredients in a bowl.
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Add the meat, onions and carrots to a resealable bag and pour marinade over top. Mix to combine and let sit in the refrigerator for at least 30 minutes, up to overnight.
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Heat a heavy bottomed skillet on medium-high heat. When the pan is hot, cook the meat in batches to not overcrowd the pan. You want to hear a sizzle when it hits the pan. Stir and cook until browned and caramelized.
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In a bowl, add your rice and top with bulgogi. Cut the tips of your scallions with a pair of scissors over the bulgogi.
Optional: Serve with kimchi, doenjang soybean paste and assorted vegetables of choice. A favorite in our house is sliced cucumber with a splash of rice vinegar and salt.

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