It’s no wonder beef bulgogi is such a crowd pleasing dish; a sweet and savory blend of onion, soy sauce, and sesame infuses paper thin slices of steak all served on a bed of fluffy white rice. A side of tender bok choy and funky kimchi make this a complete meal that will satisfy the biggest of appetites.
Korean Beef Bowl
Ingredients
- ½ white onion, roughly chopped
- 2 tbsp sugar
- ¼ cup soy sauce
- 4 garlic cloves, peeled
- 1 tbsp toasted sesame oil
- 1 ½ lbs shaved beef
- 4 large scallions
- 3-4 heads baby bok choy
- 1 (1-inch) piece fresh ginger
- 1 tbsp vegetable oil
- 1 cup kimchi, to serve
- 4 cups cooked white rice, to serve
- ¼ cup gochujang, to serve
- 1 tsp sesame seeds
Directions
1) In a food processor, combine white onion, sugar, soy sauce, garlic, and sesame oil. Puree until smooth, about 30 seconds, scraping down the sides of the bowl as needed.
2) Place shaved beef in a Suvie pan and pour the marinade over the beef. Transfer to the fridge while preparing the other ingredients.
3) Cut scallions into 1-inch lengths, separating whites from greens. Wash and dry bok choy before cutting stems into 1-inch lengths and leaves into 2-inch pieces. Mince or grate ginger.
4) In a small bowl, stir together 1 tbsp vegetable oil and ginger. Transfer bok choy and scallion whites to a Suvie pan. Drizzle ginger oil over the vegetables and season with ½ tsp kosher salt. Stir vegetables together to coat in oil and transfer to the bottom zone of Suvie.
5) Transfer beef to the top zone of Suvie. → Hold the Tap to Scan tag to the logo on the appliance, stirring halfway through.
Suvie Cook Settings
Bottom Zone: Roast 350°F for 20 minutes
Top Zone: Roast at 400°F for 20 minutes
6) Remove pans from Suvie. Pour liquid from beef into a bowl. Stir reserved scallion greens into the beef, return pan to Suvie, and broil for 5 minutes. Season bok choy to taste with salt and pepper.
7) To serve, divide rice, bok choy, beef, and kimchi between bowls. Drizzle 1 tbsp reserved pan liquid over the beef and garnish with sesame seeds and gochujang.
Chef’s Tip: Seek out shaved ribeye for this recipe. The richness of the meat is the perfect balance with the sweet and savory sauce.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 930, Total Fat 54g, Total Carbohydrates 74g, Total Sodium 1530mg, Total Protein 37g.
