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Name: Beef Bulgogi Rice Bowls
Prep time: 17 min
Total time: 84 min
Yield: 4 servings
Ingredients: 80 ml soy sauce; 60 ml unsweetened pear juice; 30 ml toasted sesame oil; 20 g caster sugar; 15 g light brown sugar; 4 garlic cloves, minced; 10 g fresh ginger, peeled and finely grated; 30 ml gochujang; 15 ml Shaoxing rice wine; 700 g ribeye steak, sliced 3 mm thick against the grain; 1 medium yellow onion, halved and thinly sliced; 15 ml canola oil; 300 g jasmine rice, rinsed until the water runs clear; 480 ml cold water; 1 medium cucumber (about 250 g), thinly sliced into rounds; 5 g fine salt; 30 ml rice vinegar; 10 g caster sugar; 5 ml toasted sesame oil; 4 spring onions, thinly sliced; 10 g sesame seeds; 8 g gochugaru; 4 large eggs

Beef Bulgogi Rice Bowls

Sweet-savoury Korean-style beef over rice with a fried egg and quick cucumber pickle.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Beef Bulgogi Rice Bowls

Sweet-savoury Korean-style beef over rice with a fried egg and quick cucumber pickle.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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