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★★★★★
4 from 19 votes
Korean BBQ Beef with Jasmine Rice and Fresh Veggies
Prep time:
20 min
Cook time:
15 min
Total time:
35 min
Servings:
4
Korean BBQ beef bowl with jasmine rice, vegetables, and sesame seeds
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Sweet-savory Korean BBQ beef over jasmine rice with crisp fresh vegetables, ready in about 30 minutes.
Ingredients
For the marinade
1 lb (450 g) ribeye or sirloin, thinly sliced
1/2 Asian pear, grated
3 tablespoons soy sauce
1 tablespoon brown sugar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon toasted sesame oil
1 teaspoon gochujang
1/4 teaspoon black pepper
For the rice and vegetables
1 1/2 cups jasmine rice
2 cups water
1/2 teaspoon salt
1 medium carrot, julienned
1/2 English cucumber, julienned
2 cups fresh spinach
2 tablespoons rice vinegar
1/2 teaspoon sugar
2 tablespoons vegetable oil
For serving
2 scallions, thinly sliced
1 tablespoon toasted sesame seeds
Instructions
1. Slice the beef:
Freeze the steak for 30 minutes, then slice against the grain into 1/8-inch strips.
2. Marinate:
Mix the grated pear, soy sauce, brown sugar, garlic, ginger, sesame oil, gochujang, and black pepper. Add the beef and toss to coat. Marinate at room temperature for 30 minutes or refrigerate up to 4 hours.
3. Cook the rice:
Rinse the jasmine rice until the water runs clear. Combine with water and salt in a pot, bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
4. Sear the beef:
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until smoking. Add half the beef in a single layer and cook undisturbed for 60 to 90 seconds until caramelized. Flip and cook 30 seconds more. Repeat with remaining beef.
5. Cook the spinach:
Add the spinach to the hot pan and cook for 30 seconds until just wilted. Remove from heat.
6. Pickle the vegetables:
Toss the carrot and cucumber with rice vinegar and sugar. Let sit for 10 minutes.
7. Assemble:
Divide rice among bowls. Top with beef, spinach, and pickled vegetables. Garnish with scallions and sesame seeds
