Beef Bul-"bowl"-gi (20 min active & 30 min+ to marinate)

Thanks to 2022 August Recipe Winner Jason Baumgardner for this recipe!

Ingredients

Meat

 1 pound thinly sliced ribeye steak

You can also use skirt, flank, or flat iron steak too but ribeye is more

“traditional”

Marinade

 ½ Bosc pear grated

 4-6 garlic cloves, minced

 2 green onions, cut into 2” long pieces

 5 tablespoons dark soy sauce (You can use regular soy sauce, but the dark

adds a killer depth of flavors)

 2 tablespoons sesame oil

 3 tablespoons mirin or sake

 1 tablespoon seasoned rice wine vinegar

 2 tablespoons honey

FOR SERVING

 Steamed white rice, for serving

(Cook your rice per directions but add a few shakes of the rice wine vinegar

in there as well)

 3-4 red radishes thinly sliced

 Sliced green onions about ¼” thick and diagonally (it’s prettier)

 Toasted Sesame seeds (if your sesame seeds are not toasted, toss them in

a cold dry pan on the stove, turn the heat on. Stir with your finger. Once it’s

too hot to stir with your finger… they’re done)

 ¼ cup chopped cilantro (aka fresh coriander)

 1 sliced cucumber

 2 carrots cut into ribbons and formed into circles

 Spicy Kimchi (Optional)

 Gochujang sauce: 1/4 cup mayo, 3 tbsp gochujang, 2 tbsp lemon juice

(Optional)

Instructions

1. In a large ziploc bag, combine the pear, garlic, green onion, soy sauce, sesame oil, mirin, rice wine vinegar, and honey and stir or shake to mix well. Add the sliced beef to the marinade and toss to coat.

2. Let the beef marinate for at LEAST 30 minutes (or as long as 24 hours. Refrigerate if marinating more than 30 minutes). If marinating a while, flip the bag every hour or so to ensure it all gets the yumminess.

3. Start up your grill to high heat. Add the meat and cook, turning frequently, and cook for just about 30 seconds per side, until it is cooked through and browned and caramelized on the edges.

Side note: You can also use a cast iron pan or griddle as well but I prefer the direct fire. If you use a large pan to sear the meat, you can add all of the marinade and reduce it down to make a sticky sauce to pour over the cooked steak or just to have it coat the steak a little better. YUM!!

4. Serve the meat in bowls over rice. Add sliced cucumbers, cilantro, ribboned carrots, sliced radishes, sliced green onions, kimchi, and a sprinkling of sesame seeds.

5. Swirl some gochujang sauce over the top.