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Easy Korean Beef Bulgogi Bowls
Special DietDairy-Free, Gluten-Free
- 1 1/2 pounds boneless ribeye
- 1/2 cup San-J Sweet Tamari Splash
- 2 tbsp sesame oil
- 2 tbsp gochujang (look for a gluten-free brand)
- 6 cloves garlic minced
- 2 tbsp grated fresh ginger
- 1 seedless cucumber
- 1/4 cup seasoned rice vinegar
- 2 tbsp vegetable oil divided
- 1/2 cup kimchi
- 4 cups cooked rice
- 4 tbsp shredded carrots
- 4 tbsp microgreens or cilantro
- lettuce leaves optional
- Wrap the ribeye in plastic wrap and place in the freezer for 10-15 minutes to make for easier slicing.
- Combine the San-J Sweet Tamari Splash, sesame oil, gochujang, garlic, and ginger, whisking well. Reserve about one third of the mixture for serving. Pour the rest into a bowl or large food storage bag.
- Using a sharp knife, slice the ribeye very thinly and add to the marinade. Marinate in the refrigerator for at least two hours or overnight.
- Using a vegetable peeler, peel the cucumber into long ribbons. Place in a small bowl, add the rice vinegar, and let sit while making the beef.
- Heat a cast iron skillet over medium-high heat. Add 1 tablespoon of oil and let it heat up. Working in batches, add steak in a single layer, being careful not to over-crowd the pan. Cook for about 1 minute per side. Set aside.
- Add remaining tablespoon of oil to the pan, add the kimchi, and cook for a couple minutes just to get a little char on it.
- To assemble the bowls, start with rice, then add the beef, kimchi, cucumber ribbons (drained), carrots, and microgreens. Serve with reserved sauce and lettuce leaves on the side if desired. Enjoy!