Bulgogi-Style BBQ Beef and Brown Rice Bowl
Bring Korean-inspired BBQ flare into your dinner rotation with this easy bulgogi bowl recipe. A simple marinade made with pear, gochujang, garlic powder, ginger and cayenne brings a sweet, savory and spicy Korean-style spark.
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- 1 Asian pear, cored and quartered, divided
- 2 tablespoons low-sodium soy sauce, plus more for serving
- 1 tablespoon gochujang (hot pepper paste)
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil, plus more for serving
- 1 teaspoon Simply Organic Garlic Powder
- 1 teaspoon Simply Organic Ginger
- 1/2 teaspoon Simply Organic Cayenne
- 1 pound beef sirloin steaks, thinly sliced
- 2 large carrots, peeled into ribbons
- 3 tablespoons white vinegar
- 1/4 teaspoon sea salt or pink Himalayan salt
- 2 cups cooked brown rice
- 4 to 5 scallions, thinly sliced
- Use a box grater to shred one quarter of the pear into a large bowl. Add soy sauce, gochujang, honey, sesame oil, garlic powder, ginger and cayenne. Whisk until well blended.
- Add beef and toss until thoroughly coated, then cover and refrigerate for at least 30 minutes or up to 8 hours.
- In a medium-sized bowl, combine carrots, vinegar and salt. Toss to combine, then set aside for 20 to 30 minutes, tossing occasionally, until carrots have softened slightly.
- Heat grill to medium-high. Brush grill grate with oil. Grill steak slices for 2 to 3 minutes on each side, until charred and cooked through.
- Divide steak, rice, carrots and scallions among serving bowls. Thinly slice remaining pear quarters and divide among bowls. Serve with additional soy sauce and toasted sesame oil.
- Recipe Tips:
- This recipe packs significant heat, which is the style of bulgogi. To decrease the heat level, reduce the amount of cayenne to 1/4 or 1/8 teaspoon.
- To cook on the stove top instead, heat a cast-iron skillet or grill pan over medium-high for 5 minutes. Add 1 teaspoon vegetable oil. Arrange half the steak slices in a single layer and cook for 1 minute without stirring. Cook for 2 to 3 more minutes, stirring and flipping, until cooked through. Repeat with 1 teaspoon oil and remaining steak slices.