Bulgogi Dupbap (Korean Soy Garlic Beef over Rice)
A recipe for Bulgogi Dupbap (Korean Soy Garlic Beef over Rice) from the cookbook, Cook Korean! This easy rice bowl is topped with marinated, thinly sliced beef.
Servings 4 Servings
Ingredients
- 1 1/2 pounds round eye beef chuck bulgogi cut
- 1 medium yellow onion divided
- 8 cloves garlic
- 1 (1/2 inch) piece fresh ginger
- 1/2 small kiwi
- 5 tablespoons soy sauce
- 2 tablespoons soju Korean rice liquor
- 2 tablespoons toasted sesame oil divided
- 2 1/2 tablespoons sugar
- 1/2 teaspoon freshly ground black pepper
- 4 green onions white and green parts, plus thinly sliced green onions for garnish
- 5 shiitake mushrooms
- 4 cups freshly cooked rice
- Toasted Sesame Seeds for garnish
Instructions
- First, blot the beef dry with paper towels.
- Peel the yellow onion, garlic, ginger, and kiwi. Chop the kiwi and half of the onion into chunky pieces. Blend the chopped onion and kiwi with the garlic, ginger, soy sauce, sugar, 1 tablespoon of the sesame oil, and the pepper.
- Put a layer of beef in a rectangular container and cover it with a generous amount of marinade. Repeat until there's no more beef and marinade left. Cover the container with a lid or plastic wrap and refrigerate for 3 hours.
- Cut the remaining half of the onion into thin slices, and cut the green onions into 3-inch pieces. Wash and discard the stems of the shiitake mushrooms and cut them into thin slices.
- Heat a pan over high heat with 1 tablespoon of the sesame oil and sauté the beef for a minute, then add the yellow onion, green onion, and shiitake mushrooms and sauté for a few more minutes, until all the ingredients are cooked.
- Serve it over freshly cooked rice and sprinkle toasted sesame seeds and thinly sliced green onions on top for garnish!