Korean Bulgogi Beef Stir-Fry with Sesame Perilla Rice & Kimchi-Cucumber Salad
Prep 20 min · Cook 25 min · Serves 4 · medium
Tender marinated beef sirloin caramelized with gochujang-soy glaze and sesame seeds, served over fragrant perilla-infused rice with a bright, crunchy kimchi-cucumber pickle on the side. This authentic Korean classic delivers complex umami depth with a perfect balance of sweet, spicy, and savory notes.
Ingredients
- 1.5 lbs beef sirloin, thinly sliced against the grain
- 4 tbsp low-sodium soy sauce
- 2 tbsp gochujang (Korean red chili paste)
- 3 tbsp sesame oil, divided
- 2 tbsp rice vinegar
- 1.5 tbsp brown sugar
- 5 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 4 stalks scallions, sliced, white and green parts separated
- 2 tbsp white sesame seeds, toasted
- 2 cups cooked short-grain white rice, warm
- 8 leaves fresh perilla leaves (shiso), finely chopped, or substitute mint
- 1 cup napa cabbage kimchi, chopped
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