Beef Bulgogi over Rice

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Prep Time: 45 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 591kcal

Ingredients

To Marinate the Beef

  • 2 TBSP Reduced-sodium soy sauce
  • 1 TBSP Brown sugar
  • ½ TBSP Honey
  • 2 tsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 1 TBSP Garlic minced
  • 1 TBSP Scallions chopped
  • 8 oz Sirloin steaks sliced very thin

For the Bulgogi

  • 1/3 cup Brown rice rinsed
  • 1 TBSP Extra-virgin olive oil
  • ½ cup Onion sliced
  • Salt to taste
  • Black pepper to taste
  • ½ cup Kimchi

For the Korean Braised Potatoes

  • 1/4 cup Reduced-sodium soy sauce
  • 2 TBSP Rice wine vinegar or Mirin
  • 1 tsp Sugar
  • 2 cloves Garlic minced
  • 2/3 cup Water
  • 1 tsp Avocado oil
  • 8 oz Baby potatoes cut in half if too big
  • 1 tsp Sesame oil
  • 1 tsp Sesame seeds

For the Drink

  • 16 oz Coconut water cold
US Customary - Metric

Instructions

  • Prep all ingredients per the instructions above.
  • Marinate the beef: In a bowl, mix soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, garlic, and scallions. Add the beef and massage the marinade into the meat. Set aside for 30 minutes or longer if preferred.
  • Cook the rice: Rinse the rice under cold water. Cook according to package instructions. Once tender, season with salt and pepper. Cover to keep warm.
  • Prepare the braised potatoes: In a bowl, mix soy sauce, rice wine vinegar (or mirin), garlic, sugar, and water. In a nonstick pan, heat the vegetable oil over medium-high heat. Sauté the potatoes for 4–5 minutes until golden brown. Cover with a lid. Simmer until fork-tender but not mushy. If too watery, increase the heat and reduce the sauce until caramelized. Set aside. Garnish the potatoes with sesame oil and sesame seeds.
  • Cook the beef: Heat the oil in a large skillet or nonstick pan over medium-high heat. Sauté the onion until tranlsucent. Remove beef from the marinade and set marinade aside.
  • Add the beef to the skillet and saute until nicely browned. Add in the marinade and saute until combined. Remove from the heat.
  • Serve the bulgogi with rice, kimchi, braised potatoes, and coconut water.

Nutrition

Calories: 591kcal | Carbohydrates: 67g | Protein: 35g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 69mg | Sodium: 1949mg | Potassium: 1273mg | Fiber: 5g | Sugar: 15g | Vitamin A: 60IU | Vitamin C: 28mg | Calcium: 122mg | Iron: 5mg

Beef Bulgogi over Rice

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 45 minutes
Cook Time 35 minutes
Servings 2
Calories 591 kcal

Ingredients
 
 

To Marinate the Beef

  • 2 TBSP Reduced-sodium soy sauce
  • 1 TBSP Brown sugar
  • ½ TBSP Honey
  • 2 tsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 1 TBSP Garlic minced
  • 1 TBSP Scallions chopped
  • 8 oz Sirloin steaks sliced very thin

For the Bulgogi

  • 1/3 cup Brown rice rinsed
  • 1 TBSP Extra-virgin olive oil
  • ½ cup Onion sliced
  • Salt to taste
  • Black pepper to taste
  • ½ cup Kimchi

For the Korean Braised Potatoes

  • 1/4 cup Reduced-sodium soy sauce
  • 2 TBSP Rice wine vinegar or Mirin
  • 1 tsp Sugar
  • 2 cloves Garlic minced
  • 2/3 cup Water
  • 1 tsp Avocado oil
  • 8 oz Baby potatoes cut in half if too big
  • 1 tsp Sesame oil
  • 1 tsp Sesame seeds

For the Drink

  • 16 oz Coconut water cold

Instructions
 

  • Prep all ingredients per the instructions above.
  • Marinate the beef: In a bowl, mix soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, garlic, and scallions. Add the beef and massage the marinade into the meat. Set aside for 30 minutes or longer if preferred.
  • Cook the rice: Rinse the rice under cold water. Cook according to package instructions. Once tender, season with salt and pepper. Cover to keep warm.
  • Prepare the braised potatoes: In a bowl, mix soy sauce, rice wine vinegar (or mirin), garlic, sugar, and water. In a nonstick pan, heat the vegetable oil over medium-high heat. Sauté the potatoes for 4–5 minutes until golden brown. Cover with a lid. Simmer until fork-tender but not mushy. If too watery, increase the heat and reduce the sauce until caramelized. Set aside. Garnish the potatoes with sesame oil and sesame seeds.
  • Cook the beef: Heat the oil in a large skillet or nonstick pan over medium-high heat. Sauté the onion until tranlsucent. Remove beef from the marinade and set marinade aside.
  • Add the beef to the skillet and saute until nicely browned. Add in the marinade and saute until combined. Remove from the heat.
  • Serve the bulgogi with rice, kimchi, braised potatoes, and coconut water.

Nutrition

Calories: 591kcalCarbohydrates: 67gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 69mgSodium: 1949mgPotassium: 1273mgFiber: 5gSugar: 15gVitamin A: 60IUVitamin C: 28mgCalcium: 122mgIron: 5mg
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