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When cooking at home, bulgogi bowls solve two common problems: picky eaters and being short on time. The meat in this beef bulgogi bowl recipe cooks in just 3 minutes, and the bowls are totally customizable to allow everyone to incorporate their desired toppings. Whip up this popular Korean dish at home for lunch, or serve it to a group for dinner!
For the bulgogi
- 2 tbsp soy sauce
- 1 tbsp light brown sugar
- 1 tbsp gochugaru or 1 tsp crushed red pepper flakes
- ¼ pear, grated
- 1 tbsp toasted sesame oil
- 1 clove garlic, grated
- 1 tbsp grated, peeled ginger
- 1 lb. trimmed hanger steak
- 2 tbsp vegetable oil
- Kosher salt
- Cooked white rice
- Spicy cucumber salad
- Sliced scallions
1. Make the marinade. In a bowl, combine the soy sauce, light brown sugar, gochugaru, pear, sesame oil, garlic, and ginger. Mix and set aside.
2. Slice your hanger steak into ⅛-inch thick slices.
3. Add the meat to the marinade. Stir and set aside to marinate at room temperature for 30 minutes.
4. In a skillet, heat your vegetable oil. Then, add the marinated meat and a dash of salt, and cook on medium-high for 3 minutes.
5. Assemble your bulgogi bowl. Add a spoonful of meat to a bowl of cooked white rice. Top with spicy cucumber salad, kimchi, and scallions. Enjoy!
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