Updated: Apr 17, 2020
I never used to be very adventurous when it came to trying new foods. Since marrying my husband he has pushed me to try new things and come out of my comfort zone with food. I actually tried Bulgogi for the first time probably 5 years ago. A friend of mine, who is originally from Switzerland, that has travelled a lot was having us over for dinner. We were bringing the meat and she told me what Asian market to go to and what to buy. We brought the meat and the men cooked it on the grill. They served it with jasmine rice and a romaine leaf, we ate it sort of like a lettuce wrap. It was so delicious, and I fell in love. We have had it several times since then but not as often as I would like. We since moved and aren't as close to Asian supermarkets. I've looked at stores closer to us but no place near us carries the already marinated bulgogi in pork or beef. The best thing to do was learn how to make it myself. This marinade is awesome and so yummy, sweet with a little heat. The trick to making great bulgogi is to slice the meat as thin as possible. I took my meat out of the freezer and let it thaw for about an hour, or you can stick a fresh piece of meat in the freezer for an hour before slicing. Slicing the slightly frozen meat is easier to get a really thin slice. If the butcher at your local grocery store will shave the meat for you then take advantage of it. I wasn't unable to find kimchi from any of our local stores either, but I'm sure it would have added another delicious complex layer to this meal. If you give this recipe a try please leave a like or comment and let me know what you think.
Beef Bulgogi Bowls
2 lbs ribeye or top sirloin steak, sliced into 1/8 inch thick slices or shaved
1/2 cup soy sauce
1/2 cup packed light brown sugar
1 tbsp sesame oil
2 tbsp Gochujang Chili Sauce
1/4 cup rice wine vinegar
2 tbsp minced garlic
2 tbsp minced ginger
1/4 cup green onions, diced
2 tbsp olive oil (keep for cooking meat)
Whisk together all the ingredients. Make sure to coat all the meat with the marinade. Cover and set the meat in the refrigerator overnight or at least 2 hours. Once ready to cook heat a large skillet or wok on medium high heat. Make sure to cook in small batches, a few pieces at a time so that the meat can lay flat in the pan. Since the meat is so thin it will cook very quickly. Once all the meat is cooked set aside to assemble the bowls.
Cucumber Quick Pickle Ingredients:
6 inch English cucumber, sliced into ribbons with vegetable peeler
3 tbsp rice wine vinegar
1 tbsp sugar
1/2 tsp salt
Whisk together vinegar, sugar, and salt. Add cucumber and set aside in refrigerator until ready to assemble bowls.
2 cups dry rice, cook to package directions (serves 6)
4-6 eggs, pan fried over easy, or poached
Kimchi, store bought and prepared
1/4 cup green onion, diced (garnish)
Once everything is cooked start assembling your bowls. I laid down about a cup of cooked rice in the bottom of each bowl. Topped each bowl with about 1/2 cup of beef bulgogi, 1/4 cup of cucumber pickle, 1/4 cup of kimchi, one over easy fried egg, and garnished with green onions.