A Korean-inspired rice bowl with caramelised marinated rib-eye beef, sautéed red onion and ginger, fresh cucumber and carrot, and a fried egg.
Prep Time: 35 minutes
Cooking Time: 15 minutes
Total Time: 50 minutes
Serves: 2
Cuisine: Korean
Course: Main Dish
Tags: Bulgogi · Korean Beef · Rice Bowl · Beef Recipes · Korean Recipes
Ingredients
For the Bulgogi Beef
- 2 × 227g rib-eye steaks, thinly sliced
- 2 red onions, sliced
- 15g fresh ginger, finely diced
- 4 tbsp vegetable oil, divided
For the Marinade
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp gochujang
- 1 tbsp cornflour
- 1 tsp ground black pepper
- 1 egg
To Serve
- 500g cooked brown rice
- 2 eggs, fried
- ½ cucumber, sliced
- 60g carrots, shredded
- Sesame seeds, for garnish
Method
1. Marinate the beef
Thinly slice the rib-eye steaks.
In a large bowl, combine the oyster sauce, light soy sauce, sesame oil, gochujang, cornflour, black pepper and egg.
Add the sliced beef and mix well until evenly coated.
Cover and marinate for at least 30 minutes, or overnight for deeper flavour.
2. Cook the beef
Heat 2 tbsp vegetable oil in a large frying pan over medium-high heat.
Add the marinated beef and stir-fry for approximately 6 minutes, or until thoroughly cooked.
Remove the beef from the pan and set aside.
3. Cook the onions and ginger
Using the same pan, add the remaining 2 tbsp vegetable oil.
Reduce the heat to medium.
Add the sliced red onions and diced ginger.
Stir-fry for 2–3 minutes, until the onions have softened.
4. Combine the beef
Return the cooked beef to the pan.
Stir-fry briefly until the beef, onions and ginger are evenly combined.
Remove from the heat.
5. Prepare the bowls
Divide the cooked brown rice between two bowls.
Arrange the sliced cucumber and shredded carrots around the rice.
Place the bulgogi beef in the centre.
6. Add the egg and serve
Top each bowl with a fried egg.
Garnish with sesame seeds and serve immediately.
