Description
Thin-sliced flank steak marinated in soy sauce, grated pear, garlic and sesame oil, then seared in a hot skillet and served over rice with shredded carrot, cucumber and a fried egg.
Ingredients
Units
- 1 1/2 lbs flank steak, sliced very thin against the grain
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 Asian pear or Bosc pear, grated
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- 3 cups cooked white rice
- 4 large eggs
- 1 cup shredded carrot
- 1 cup cucumber, sliced into half-moons
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Gochujang for serving
Instructions
- Whisk together soy sauce, brown sugar, sesame oil, grated pear, garlic, ginger, and rice vinegar in a bowl. Add the sliced steak and toss to coat. Marinate at least 15 minutes or up to 2 hours in the fridge.
- Heat vegetable oil in a large skillet or wok over high heat until smoking. Working in batches to avoid crowding, cook the beef 2 to 3 minutes per batch until caramelized and slightly charred. Set aside.
- In the same skillet, fry the eggs sunny-side up until the whites are set but the yolks are still runny.
- Divide rice among 4 bowls. Top with the bulgogi beef, shredded carrot, and sliced cucumber.
- Place a fried egg on top of each bowl. Garnish with green onions and sesame seeds.
- Serve with gochujang on the side for heat.
Notes
- Freeze the steak for 20 minutes before slicing; it is much easier to cut paper-thin against the grain.
- The grated pear tenderizes the beef (its enzymes break down the meat fibers) and adds a little sweetness.
- Cook the beef in small batches over very high heat. Crowding the pan steams the meat instead of caramelizing it.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 10
- Sodium: 820
- Fat: 18
- Carbohydrates: 48
- Fiber: 2
- Protein: 40
- Cholesterol: 135