Korean Rice Bowl with Bulgogi and Kimchi

Name: Korean Rice Bowl with Bulgogi and Kimchi
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 1/2 pounds beef sirloin (thinly sliced); 2 cups short grain rice (cooked); 1 cup kimchi; 1 cup carrot (julienned); 1 cup spinach (blanched); 1/2 cup soy sauce; 2 tablespoons sugar; 2 tablespoons sesame oil; 4 cloves garlic (minced); 1 tablespoon ginger (grated); 1 teaspoon black pepper (ground); 2 stalks green onions (sliced)

StandardAsianLunch|DinnerFamily-FriendlyComfort FoodSavory

⏱️ 30m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

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Overview

A delicious and savory Korean-inspired rice bowl featuring tender bulgogi beef, spicy kimchi, and fresh vegetables, perfect for a satisfying meal.

Macronutrients per serving

138

grams

Protein

38.0g 28%

Fat

22.0g 16%

Carbs

78.0g 57%

Rich in nutrients

🔺 Iron

20% DV

Essential for blood production

☀️ Vitamin C

35% DV

Supports immune function

☀️ Vitamin A

50% DV

Important for vision and immune health

🔺 Calcium

15% DV

Vital for strong bones and teeth

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

1 1/2 pounds beef sirloin thinly sliced
2 cups short grain rice cooked
1 cup kimchi
1 cup carrot julienned
1 cup spinach blanched

Bulgogi Marinade

1/2 cup soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
4 cloves garlic minced
1 tablespoon ginger grated
1 teaspoon black pepper ground
2 stalks green onions sliced

Instructions

1 In a bowl, combine soy sauce, sugar, sesame oil, minced garlic, grated ginger, ground black pepper, and sliced green onions to create the bulgogi marinade.
2 Place the thinly sliced beef sirloin in a shallow dish or resealable plastic bag. Pour the marinade over the beef, ensuring it is well coated. Marinate for at least 30 minutes, or overnight for best results.
3 Cook the short grain rice according to package instructions.
4 In a large skillet or grill pan over medium-high heat, cook the marinated beef slices in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes on each side until nicely browned and cooked through.
5 Prepare the vegetables by julienning the carrot and blanching the spinach in boiling water for 1-2 minutes. Drain and set aside.
6 To assemble the rice bowls, divide the cooked rice evenly among four bowls. Top each with bulgogi beef, kimchi, julienned carrot, and blanched spinach.
7 Serve the bowls hot, optionally garnishing with additional green onions or sesame seeds.