Korean Soy Glazed Beef Rice Bowl
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Thinly sliced beef and onion, glazed in a sweet soy and garlic marinade much like bulgogi, go over rice with whatever sauce is left in the pan.
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Unlike a brothy Japanese gyudon, this one is stir-fried hard and fast so only a small pool of glossy sauce remains to soak the rice.
Ingredients
Instructions
- 1
Separate 260g sliced beef and marinate it for 10 minutes with 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp minced garlic, and 0.25 tsp black pepper.
- 2
Slice 100 g onion thinly enough to soften quickly but not so thin that it disappears.
Keep 2 cups cooked rice warm before plating, since warm grains absorb the glossy soy sauce more evenly.
- 3
Heat the pan well over high heat, then spread the marinated beef in a wide layer.
Leave it mostly undisturbed for the first 30 seconds so moisture evaporates instead of pooling around the meat.
- 4
When the beef turns brown on the outside but still has a little red showing, add the sliced onion.
Keep the heat high and stir-fry for about 3 minutes until the onion looks translucent and sweet.
- 5
When a glossy shallow sauce remains on the bottom of the pan, drizzle in 1 tablespoon sesame oil.
Toss for only 30 seconds to keep the aroma fresh, then turn off the heat before the sauce reduces away.
- 6
Spoon the beef and onion over the rice and divide the remaining pan sauce evenly.
Serve while the sauce is warm and glossy.
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Turn these ingredients into two more meals
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