recipe

Grilled Beef Bulgogi Bowl

5.0

Ingredients

Serves 4
For the Marinade
1
pear, grated
3
garlic cloves, finely minced
1/2
cup soy sauce
1/2
cup brown sugar
2
teaspoons red pepper flakes
1/3
cup sesame oil
For the Bowl
3
tablespoons sesame oil
2
pounds flank steak, thinly sliced
1
large red bell pepper, seeded and thinly sliced
1
large yellow bell pepper, seeded and thinly sliced
2
yellow onions, peeled and thinly sliced
4
heads baby bok choy, cut in half
4
eggs, hard boiled, cut in half
8
cups jasmine rice, cooked
 
salt and pepper to taste
 
sesame seeds (Optional)
 
fresh cilantro (Optional)

Directions

Prep: 20 Minutes, Cook: 20 Minutes, Marinade: 30 Minutes to Overnight
1

In a bowl, whisk together the pear, garlic, soy sauce, brown sugar, red pepper flakes and 1/3 cup sesame oil.

2

Transfer the mixture to a plastic bag and add the sliced beed. Move the bag around to coat the beef on all sides.

3

Marinade the beef for 30 minutes to overnight in the refrigerator.

4

Preheat the grill to medium high heat, 350°F to 400°F.

5

Drizzle the remaining 3 tablespoons of sesame oil over the top of the peppers, onions and bok choy. Then, season with salt and pepper.

6

Remove the sliced beef from the marinade and discard. Evenly spread the beef directly over the grates. Grill for 2 to 3 minutes per side or until a desired internal temperature is reached. Remove from the grill and let rest for 4 to 5 minutes.

7

At the same time that the beef is placed onto the grill, add the peppers, onions, and bok choy to the grates. Grill for 3 to 4 minutes per side or until the vegetables are tender.

8

To plate, add 2 cups of cooked rice to a bowl. Add some cooked beef, vegetables and a hard-boiled egg to the bowl around the rice. Repeat 3 more times for a total of 4 servings. Garnish with optional sesame seeds and cilantro leaves.

Hot Tip: Hard boiled eggs can be made using the side burner during your cook.
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