INGREDIENTS :-
1/2 cup soy sauce
1/2 cup packed light brown sugar
1 Tablespoon sesame oil
2 Tablespoons chili garlic sauce or Gochujang Chili Sauce
1/4 cup rice wine vinegar
2 Tablespoons minced garlic
2 Tablespoons minced ginger
1/4 cup thinly sliced onion
2 pounds ribeye or top sirloin steaks, cut into 1/8-inch-thick slices
2 Tablespoons vegetable oil
FOR ASSEMBLING THE BOWLS:
2 cups cooked rice
1 fried eggs
homemade or store-bought kimchi
cucumber, cut into ribbons
Cilantro
Sesame seeds
Green onion
Instruction:
MAKE THE BEEF BULGOGI:
In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger and onion.
Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of 2 hours and up to overnight.
Heat a large sauté pan over high heat. Add the vegetable oil then using a slotted spoon, add the marinated beef, searing it quickly on all side and being careful not to overcrowd the pan. Transfer the beef to a plate.
ASSEMBLE THE BOWLS:
Add rice to a serving bowl and top it with the beef bulgogi.
Top bowl with a fried egg, a portion of kimchi, cilantro green onion, sesame seeds and cucumber ribbons. Serve immediately.
