Korean Gochujang-Glazed Beef Bulgogi with Crispy Shallot Bibimbap Rice
Prep 20 min · Cook 25 min · Serves 2 · medium
Tender beef sirloin marinated in a complex blend of gochujang, sesame, and Asian pear, then pan-seared until caramelized. Served over fragrant sesame rice topped with crispy shallots, kimchi, and a runny egg yolk for an interactive, flavor-packed dinner.
Ingredients
- 12 oz beef sirloin, thinly sliced against the grain
- 3 tbsp gochujang (Korean red chili paste), authentic, not substituted
- 2 tbsp soy sauce, low-sodium preferred
- 1/4 medium Asian pear, grated for natural enzymes and sweetness
- 1.5 tbsp sesame oil, toasted variety
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp rice vinegar
- 1 cup short-grain white rice, uncooked
- 1.25 cups water, for rice
- 2 medium shallots, thinly sliced
- 2 tbsp vegetable oil, for cooking and crisping shallots
- 1/2 cup kimchi, traditional napa cabbage variety
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