Korean Beef Bulgogi Bowl

• Jasmine Rice(250 g)
• Beef steak(500 g)
• Soy sauce(4 tbsp)
• Brown sugar(2 tbsp)
• Sesame oil(1 tbsp)
• Rice Vinegar(2 tbsp)
• White sugar(2 tsp)
• Cucumber(1)
• Garlic(3 cloves)
• Ginger(2 tsp)
• Gochujang paste(1 tbsp)
• Broccoli(250 g)
• Vegetable oil(1 tbsp)
• Spring Onion(3)
• Sesame seeds(2 tsp)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Add to a saucepan with 500ml water and a pinch of salt. Bring to a boil, cover, and cook on low for 12 minutes. Remove from the heat and let it stand, covered, for 5 minutes.

   ~17 min

2. 2

   Meanwhile, thinly slice {Beef steak}. In a bowl, mix {Soy sauce}, {Brown sugar}, {Sesame oil}, grated {Garlic}, grated {Ginger}, {Gochujang paste}, and {Black pepper}. Toss with the beef and set aside while you prep the vegetables.

   ~7 min

3. 3

   Thinly slice {Cucumber} and mix with {Rice Vinegar}, {White sugar}, and {Salt}. Slice the {Scallions} and cut the {Broccoli} into small florets.

   ~5 min

4. 4

   Heat {Vegetable oil} in a large frying pan over medium-high heat. Stir-fry the {Broccoli} for 3 to 4 minutes with a splash of water until bright green and just tender. Transfer to a plate.

   ~4 min

5. 5

   Add the marinated beef to the same pan in a single layer and cook for 3 to 4 minutes, stirring often, until browned and glossy. Return the broccoli and toss everything together for 1 minute.

   ~5 min

6. 6

   Fluff the rice and divide between bowls. Top with the beef and broccoli, add the pickled cucumber, and finish with {Scallions} and {Sesame seeds}.

   ~2 min