Korean Soy Glazed Beef Rice Bowl
Sogogi deopbap tops steamed rice with thin-sliced beef and onions cooked in a sweet-soy glaze, served with just enough sauce to soak into the grains. The beef is marinated briefly in a mixture of dark soy sauce, sugar, and minced garlic, which caramelizes quickly in a hot pan. Onion slices cook alongside the beef, their natural sweetness balancing the salty-sweet sauce as they soften. Sesame oil added toward the end leaves a nutty aftertaste that lingers. The key is keeping a small pool of sauce in the pan rather than reducing it completely - that glossy liquid seeps into the rice and makes each spoonful flavorful without needing additional seasoning. A generous crack of black pepper at the end adds a sharp finish.
Adjust Servings
Instructions
- 1
Marinate beef with soy sauce, sugar, garlic, and pepper for 10 minutes.
- 2
Thinly slice the onion.
- 3
Spread beef in a hot pan and stir-fry quickly over high heat.
- 4
When beef is half-cooked, add onion and stir-fry 3 more minutes.
- 5
Add sesame oil, toss for 30 seconds, then turn off heat.
- 6
Serve the beef stir-fry over rice.
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Nutrition (per serving)
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