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Introduction
Bulgogi, which literally means 'fire meat' in Korean, has been a staple of Korean cuisine since the Joseon dynasty (1392-1910). Originally reserved for nobility, this dish has evolved into a beloved everyday meal throughout Korea and beyond. While traditionally grilled over open flames, our healthy bowl version maintains the dish's signature flavors while incorporating modern nutritional preferences. The addition of kimchi, Korea's national dish and a probiotic powerhouse, not only adds authentic flavor but also brings centuries of cultural significance to the table. In Korean households, the art of kimchi-making, known as 'kimjang,' has been recognized by UNESCO as an Intangible Cultural Heritage of Humanity.
Ingredients
• 1 pound thinly sliced beef ribeye or sirloin
• 1/2 cup soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon black pepper
• 1 Asian pear, grated (or substitute with 1/4 cup apple juice)
• 2 tablespoons neutral cooking oil (vegetable or canola)
• 1 large onion, thinly sliced
• 2 carrots, julienned
• 2 cups fresh spinach
• 2 green onions, sliced diagonally
• 2 tablespoons toasted sesame seeds
• 1 cup prepared kimchi
• 4 cups cooked white rice, hot
• Gochugaru (Korean red pepper flakes) to taste, optional
Step 1:
In a large mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, and grated Asian pear to make the marinade.
Step 2:
Add the sliced beef to the marinade, ensuring all pieces are well coated. Cover and refrigerate for 30 minutes (or up to 4 hours for stronger flavor).
Step 3:
While beef marinates, prepare vegetables: slice onions, julienne carrots, and cut green onions diagonally.
Step 4:
Heat neutral cooking oil in a large skillet or wok over high heat until shimmering.
Step 5:
Working in batches to avoid overcrowding, cook marinated beef for 2-3 minutes per batch until caramelized. Remove and set aside.
Step 6:
In the same pan, stir-fry onions and carrots for 3-4 minutes until softened but still crisp.
Step 7:
Add spinach and cook for 1 minute until wilted. Return beef to pan and toss everything together.
Step 8:
Garnish with green onions and toasted sesame seeds.
Q: Can I make this dish less spicy?
A: Yes, adjust or omit the gochugaru and serve kimchi on the side.
Q: Can I freeze the marinated beef?
A: Yes, marinated beef can be frozen for up to 3 months. Thaw completely before cooking.
Q: What cut of beef works best?
A: Ribeye or sirloin work best, but any tender cut sliced thinly against the grain will work.
• Choose well-marbled beef for best results, freeze for 30 minutes before slicing if cutting yourself.
• Look for Korean-style soy sauce if available, but regular Japanese soy sauce works well too.
• Fresh Asian pear is traditional but can be substituted with apple juice or grated apple.
• Store-bought kimchi is fine, look for it in Asian markets or well-stocked grocery stores.
• Contains allergens: soy, sesame.
Serve hot over steamed rice with kimchi on the side. Sprinkle with gochugaru if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or skillet until hot.
Prepare vegetables while meat marinates. Cook rice ahead of time to ensure everything is ready simultaneously.
- Don't overcrowd the pan when cooking beef to achieve proper caramelization
- Slice beef against the grain for maximum tenderness
- Pat beef dry before cooking to ensure better browning
Substitute beef with thinly sliced pork belly or chicken thigh. For vegetarian option, use firm tofu or mushroom.
Serve with cold Korean beer, soju, or barley tea (boricha). Side with additional banchan (Korean side dishes).
Year-round dish, particularly comforting in fall and winter
Contains soy, sesame. May contain wheat (check soy sauce ingredients). Gluten-free soy sauce can be substituted for gluten-free version.
