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Korean Beef Bulgogi

Prep Time 30 minutes
Cook Time 40 minutes
Servings 2 servings
Calories 552kcal

Ingredients

  • 1/2 cup White rice rinsed
  • 10 oz Sirloin steaks sliced very thin
  • 1 tsp Cornstarch dissolved in an equal amount of water
  • 1 TBSP Extra-virgin olive oil
  • 1/2 cup Onion sliced

Marinade

  • 2 TBSP Reduced-sodium soy sauce
  • 1 TBSP Brown sugar
  • 1/2 TBSP Honey
  • 2 tsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 1 TBSP Garlic minced
  • 1 TBSP Scallions chopped

Soup

  • 5 oz Bean sprouts
  • 4 oz Kimchi chopped small
  • 1/2 tsp Red pepper flakes optional
  • 1 tsp Reduced-sodium soy sauce
  • 3 cups Chicken broth
  • 1/2 tsp Garlic minced
  • 1 TBSP Scallions roughly chopped

Kombucha

  • 24 oz Kombucha cold
US Customary - Metric

Instructions

  • Prep the steak and onion per instruction above.
  • Make the marinade: Mix the marinade ingredients in a bowl big enough to hold the beef. Add the beef and mix well. Use your hands to massage everything together. Set aside for 30 minutes, or longer if desired.
  • Make the rice: Cook the rice according to the directions on the package. While the rice is cooking, make the kimchi soup.
  • Rinse the bean sprouts a couple of times, discarding any skins that are floating. Slice the kimchi into about 1/2-inch thick strips.
  • Add the sliced kimchi, a little kimchi juice, red pepper flakes (if using), soy sauce, and the broth in a pot on medium-high heat. Bring to a boil. Cook over medium-high heat until the kimchi turns translucent, about 5 minutes. While cooking, cook the beef.
  • Heat a large skillet or non-stick pan over medium-high heat.
  • Remove the beef from the marinade, reserving the marinade.
  • Strain the marinade into a saucepan over medium heat and bring to a simmer. Slowly stir the dissolved cornstarch into the marinade a little at a time (you may not need it all) until the marinade thickens to a smooth consistency then remove and set aside.
  • Add the oil to the heated skillet or pan and sauté the onions for 2- 3 minutes. Your pan should be hot enough so that the meat sizzles as it touches the pan. Add the beef (in batches if needed) and pan fry/stir fry the meat until slightly brown on both sides). Don't put too much meat into the pan or you will end up with a lot of the meat juice leaking out.
  • Pour the thickened marinade into the pan with the beef and set aside until you are ready to serve.
  • Finish the soup: Add the bean sprouts and garlic. Cook, covered, for 3 - 4 minutes. (Do not open the lid while the bean sprouts are being cooked, or the raw bean smell will linger). Once the bean sprouts are cooked, season with salt and pepper to taste. Add the scallions and boil for another minute.
  • Finish the rice: Once tender, season with salt and pepper to taste. Cover with a lid to keep warm until serving.
  • Serve: Plate the rice and top with beef. Enjoy with soup and kombucha.

Nutrition

Calories: 552kcal | Carbohydrates: 57g | Protein: 41g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 2073mg | Potassium: 833mg | Fiber: 3g | Sugar: 15g | Vitamin A: 231IU | Vitamin C: 12mg | Calcium: 112mg | Iron: 4mg