Ingredients
Scale
- 1 lb flank steak, sliced thinly against the grain
- 2 cups cooked white or jasmine rice
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- Garnish: sesame seeds, sliced green onions, pickled radishes
Instructions
- Slice beef thinly against the grain and set aside.
- In a small bowl, whisk together soy sauce, gochujang, honey, sesame oil, ginger, and garlic.
- Heat vegetable oil in a large skillet over medium-high heat. Add beef and stir-fry for 2–3 minutes until lightly browned.
- Pour sauce over beef and cook for 2 more minutes, stirring constantly, until beef is coated and sauce thickens slightly.
- Serve beef over rice and garnish with sesame seeds, green onions, and pickled radishes.
Notes
- For extra speed, use pre-sliced beef or thaw frozen pre-marinated bulgogi.
- Make it gluten-free by using tamari instead of soy sauce.
- Add shredded carrots or spinach for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (about 1.5 cups beef + 1 cup rice)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 75mg
