This beef bulgogi could not be simpler to make. A quick soy marinade leads to incredibly tasty meat topped with kimchi and served over a platter of rice. A great weeknight dinner!
I have a serious love affair with fermented, pickled foods. The tangier the better in my opinion. I’ve talked about how to ferment vegetables at home, I’ve done it countless times so one would think I’m aware of the dangers when it comes to jars + fermentation (aka: explosions) yet, there I was so excited to top this delicious bulgogi with a heaping spoonful of kimchi when a quick twist of the cap resulted in fermented juices all over me, the walls and the kitchen cabinets.
What’s a girl to do in that situation?
Strip, throw her clothes into the washer that she just started and continue on with the recipe because there’s a bulgogi kimchi rice plate to eat obviously!
This recipe is from Julie’s brand spanking new book, Dinner For Two: Easy and Innovative Recipes for One, Two, or a Few.
It was so hard picking just one recipe to feature because the entire book (75 recipes) is filled with creative, easy dinner ideas, most of which can be on your table in an hour or less.
There’s even an entire section of 20 recipes for breakfast for dinner!
The marinade for this bulgogi comes together in literally minutes. I threw it all in a bowl before bed and it was ready to cook the next day. Cook time…literally 7 minutes. Top with prepared kimchi and boom…super flavorful easy meal ready to go.
I’d actually double the recipe next time and purposely make more to have for leftovers during the week, it was that good.
*Dinner For Two officially comes out December 7th but it’s currently available for pre-order now. It’d make a great Christmas gift for newlyweds, couples, empty-nesters or college kids!*
Bulgogi Kimchi Rice Plate
- 12 ounces thinly sliced rib eye beef
- 1 medium onion sliced
- 2 garlic cloves minced
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons granulated sugar
- Kimchi for topping
- White or brown rice for serving
- Place the rib eye, onion and garlic into a gallon-sized plastic bag.
- In a small bowl, whisk together soy sauce, sesame oil and granulated sugar.
- Pour the soy sauce mixture over the rib eye mixture in the plastic bag. Seal the bag and shake it around, massaging the soy sauce mixture all over the contents of the plastic bag.
- Place in refrigerator for 8 hours.
- In a large skillet over medium-high heat, pour all the contents of the plastic bag and cook until meat is done and the onions are tender, about 5-7 minutes.
- Serve over a bed of white or brown rice and add a generous amount of kimchi on top.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.