Who loves a quick meal? Me!

Listen – how about you marinate the beef a day or two in advance. Then, how about you cook it the day of and in 10 minutes, dinner is on the table? Sounds good? Exactly. This recipe couldn’t be simpler. Plus, it’s tasty. Annnnnnd, might I add – it’s great for leftovers…if there are any.

Korean Beef Bulgogi

2 boneless rib eye steaks, sliced

2 tablespoons of brown sugar

1 pear, grated

4 cloves of garlic, minced

1 inch of ginger, minced

2 tablespoons of gochujang

1 teaspoon of sesame oil

1 tablespoon of dark soy sauce

1 teaspoon of vegetable oil

Ginger Tea Rice

2 cups of Basmati Rice

2 tablespoons of vegetable oil

4 cups of chicken stock

1 ginger tea bag

To garnish, sliced scallions

To begin, add the steak and all of the ingredients for the marinade into a food storage bag. Remove most of the air and let marinate on the counter, at room temperature, for about 1 hour. If you need to marinate longer, refrigerate and just bring the mixture to room temperature before cooking.

To make the rice, heat a pot. Add in the oil and rice. Toast the rice until it starts to brown slightly. Then, add in the chicken stock and the tea bag. Cook the rice until the liquid evaporates. Turn off the heat and add a lid. Let the rice stand for 10 minutes, then, fluff with a fork. 

To cook the steak, heat a skillet. Then, add in the oil. Pour the steak and marinade in the pan and cook on high heat until the beef is crusty and cooked through.

To serve, add the rice to a plate or bowl. Top with the beef and garnish with scallions and enjoy immediately.

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