Korean Beef Bulgogi Rice Bowls
Tender marinated beef sirloin with a sweet and savoury Korean-style sauce, served over steamed rice with quick-pickled cucumber, shredded carrots, and a fried egg on top.
Ingredients
Method
- 1
1. If not prepped on Sunday, combine soy sauce, sesame oil, brown sugar, gochujang, minced garlic, grated ginger, grated pear/apple, and black pepper in a bowl. Add sliced beef, toss to coat, and marinate for at least 20 minutes (or use vacuum-sealed prepped portions).
- 2
2. Cook jasmine rice according to package directions (3 cups dry rice with appropriate water). Keep warm.
- 3
3. While rice cooks, make the quick-pickled cucumber: slice cucumbers thinly, toss with 2 tbsp rice wine vinegar, 1 tbsp white sugar, and a pinch of salt. Set aside for 10 minutes.
- 4
4. Heat vegetable oil in a large skillet or wok over high heat until smoking. Remove beef from marinade (reserve excess marinade) and cook in a single layer in two batches, about 2–3 minutes per side, until caramelised and cooked through. Set aside.
- 5
5. Pour reserved marinade into the pan, add 1 tbsp rice wine vinegar, and let it bubble and reduce for 1–2 minutes into a glaze. Return beef to the pan and toss to coat.
- 6
6. In a separate non-stick pan, fry eggs sunny-side up or to your family's preference.
- 7
7. Assemble bowls: fluffy rice on the bottom, topped with glazed bulgogi beef, quick-pickled cucumber, julienned carrots, a fried egg, sliced spring onions, and a sprinkle of sesame seeds.
- 8
8. Serve immediately. For leftover portions, store beef and rice separately in airtight containers; reheat beef in a hot pan and rice in the microwave.
Sunday Prep
- 1.1. Prepare the bulgogi marinade: mix soy sauce, sesame oil, brown sugar, gochujang, minced garlic, grated ginger, and grated pear/apple in a bowl.
- 2.2. Thinly slice the beef sirloin against the grain (tip: partially freeze for 20 minutes to make slicing easier).
- 3.3. Divide the sliced beef into two portions — one for tonight's dinner (4 servings, ~600g) and one for freezing (2 servings, ~300g).
- 4.4. Place each portion of beef into a vacuum seal bag and pour the marinade over evenly between the bags. Massage the marinade into the beef through the bag before sealing.
- 5.5. Peel and julienne the carrots. Vacuum seal in a flat layer for freshness, or store in an airtight container lined with a damp paper towel in the fridge.
- 6.6. Wash and slice the spring onions. Store in a small airtight container in the fridge.
- 7.7. Measure out 3 cups of jasmine rice into a labelled container so it's grab-and-go on the weeknight.
- 8.8. Label all vacuum-sealed bags with the meal name and date. Place the weeknight portion in the fridge and the extra 2-serving portion in the freezer.
⚡ Vacuum Sealer Tips
- VSVacuum sealing the beef in the marinade dramatically improves flavour penetration — the vacuum forces marinade deep into the meat fibres, so even 30 minutes in the fridge will taste like an overnight marinade.
- VSUse the 'gentle' or 'moist' setting on your vacuum sealer when sealing the marinated beef to prevent liquid from being sucked into the machine. Alternatively, drape the open end of the bag over the edge of the counter so liquid stays low.
- VSFreeze the 2-serving portion flat in the vacuum bag for rapid, even thawing. Thaw overnight in the fridge or in a cold water bath for 30 minutes on the night you need it.
- VSVacuum-sealed marinated beef will keep in the fridge for up to 3 days or in the freezer for up to 3 months with excellent quality.
- VSDo not vacuum seal the cucumber — it will lose its crunch. Prep the quick pickle fresh on the night of cooking for best results.