Bulgogi Box Recipe
Make Bulgogi Box Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Beef (Bulgogi)
Rice & Vegetables
Garnishes & Optional
Method
Marinated Beef (Bulgogi)
- 1
Prepare beef
If not pre-sliced, partially freeze beef for 30–45 minutes until slightly firm, then slice very thin (about 1/8 inch). Place sliced beef in a medium bowl.
- 2
Make marinade
Whisk together soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, grated Asian pear (if using), and black pepper until sugar dissolves.
- 3
Marinate
Pour marinade over the beef, add the sliced green onions and 1 teaspoon toasted sesame seeds, toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 hours. If short on time, 30 minutes will still impart good flavor.
- 4
Cook bulgogi
Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 teaspoon neutral oil and swirl. Add marinated beef in a single layer (work in batches to avoid crowding). Cook 1–2 minutes per side until browned and slightly caramelized. Use tongs to turn slices; total cook time for each batch ~3–4 minutes. Transfer cooked beef to a plate and keep warm.
Rice & Vegetables
- 5
Cook rice
Rinse the short-grain rice under cold water until the rinse runs clear. Drain. Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a boil, reduce heat to low, cover and simmer 14–16 minutes. Remove from heat and let sit, covered, 10 minutes before fluffing with a fork. (Or use a rice cooker following manufacturer's directions.)
- 6
Prep vegetables
While rice cooks, blanch spinach: bring a small pot of water to a boil, add spinach and cook 20–30 seconds until wilted. Drain and immediately plunge into ice water or rinse under cold water to stop cooking. Squeeze out excess water, then toss with 1/2 teaspoon sesame oil and a pinch of salt. Set aside. Keep julienned carrot and sliced cucumber raw for crispness, or briefly sauté carrot in 1/2 teaspoon oil for 1–2 minutes if preferred. Set kimchi in a small bowl.
- 7
Assemble rice
Divide cooked rice between serving boxes or bowls (about 1 cup cooked rice per box).
Garnishes & Final Assembly
- 8
- 9
Assemble Bulgogi Box
On top of the rice, arrange a portion of the cooked bulgogi (about 1/2 lb total split between two boxes or the full 1 lb for one large box), a scoop of seasoned spinach, a portion of julienned carrots, sliced cucumber, and a spoonful of kimchi. Place the fried egg on top or to the side. Sprinkle extra toasted sesame seeds and sliced green onion. Add a small dollop (about 1 tsp) of gochujang on the side for mixing.
- 10