I’m pretty sure that if I could only eat one type of cuisine for the rest of my life, it would be Korean. The balance of sweet, salty, vinegary, meaty, vegetabley, crisp and light and rich and succulent flavors make my mouth water. And the banchan? *swoon* I have made beef bulgogi a few times, and I have usually altered recipes based on what I had in my pantry. However, I do think that this meat marinade is my favorite thus far. If you’re craving a refreshing bowl of Korean goodness, these Korean beef bulgogi bowls are for you!
Korean plate lunches were my go to when I was living in Hawaii, and I have always try to seek out the good Korean spots everywhere I have lived since. I find there to be something so comforting about the flavors, and in this dish, the beef is so tender and succulent, just eating a small portion is enough to be a treat.
The marinade is more or less what you would expect. When making meat marinades that involve a large amount of soy sauce, it is important to add something to help keep the meat tender. The high sodium content can cause even the thinest slice of meat to seize up. In a pinch, or when I don’t want to alter the flavor profile, I add a little bit of water to dilute to the soy sauce. In Korean marinades, it is usually most common to add grated pears or apples to the marinade. This recipe, however, I used pineapple juice, and it worked beautifully!
An enzyme called bromelain is plentiful in pineapple, and it is a natural meat tenderizer. It breaks down the tough fibers and leaves you with a really tasty final product. The pineapple was definitely used more as a functional ingredient than for its flavor. The bulgogi did not taste like it had marinaded in pineapple juice at all, though it did get a little extra sweetness from the fruit juice.
I highly recommend you give these Korean beef bulgogi bowls with pineapple juice, and let me know what you think! Also, I opted for fresh but store bought kimchi this go around, but feel free to one up me by using your own batch. 😉
Korean Beef Bulgogi Bowls
Ingredients
Bulgogi Marinade
- 1 Pound Sirloin or ribeye steak
- 6 Tbsp. soy sauce
- 2 Tbsp. Brown sugar
- 1 Tbsp. sesame oil
- 3 cloves Garlic, minced
- 5 Tbsp. Pineapple juice
- 1/2 tsp. Fresh ground black pepper
- 1 Tbsp. sesame seeds
- 1/4 Cup Green onion, chopped
Bulgogi Bowls
- 1 Tbsp. sesame oil
- 2 Cups Cooked brown rice
- 2 Carrots, peeled and shredded
- 1/2 Cucumber, thinly sliced
- 1/2 Cup Kimchi
- 2 Green onions, chopped
- 2 Tbsp. sesame seeds
Instructions
- In medium size bowl, combine all ingredients of the marinade, except the meat, and stir until combined. Thinly slice the sirloin or ribeye steak into long strips. Add to bowl and cover and let marinade for at lest one hour, though preferably overnight.
- Once the beef has marinaded, heat 1 Tbsp. sesame oil in a skillet over medium high heat until oil is fragrant. Using a fork or slotted spoon, add beef to pan, draining the marinade liquid. Cook for about 3 minutes, stirring occasionally. Discard liquid from pan halfway through if necessary.
- Meanwhile, place a bed of rice in each bowl. Then top with shredded carrots, sliced cucumbers, kimchi, and the beef bulgogi. Add green onion and sesame seed sprinkles and serve warm.
Notes
