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Korean Beef Rice Bowl, the quick version

Print Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Author Holly Ford

Ingredients

  • 1 1/2 lb 700g very thinly sliced beef sirloin or rib eye
  • 1/2 onion. sliced
  • 1 handful mushroom any kind, sliced

For the sauce

  • 5 tablespoon soy sauce
  • 2-3 tablespoon sugar
  • 2 tablespoon canned crushed pineapple
  • 2 garlic cloves minced
  • 1/2 onion grated
  • 1 tablespoon sweet rice wine (mirim)
  • 1 tablespoon sesame oil
  • 1 teaspoon coarse pepper
  • 1/2 cup sea kelp stock optional *
  • 1 teaspoon toasted sesame seeds to garnish optional

Instructions

  • Place beef on a few layers of kitchen towel and drain some blood.
  • Meanwhile, in a small mixing bowl combine all the sauce ingredients and mix well.
  • Place the beef in a large mixing bowl, pour the sauce and mix well with your hand. Let it sit for 15 minutes for the meat to soak the flavor.
  • Heat a skillet over medium-high heat, add some beef (You might need to cook 2-3 batches to cook evenly), onion, and mushroom. Start tossing all together to cook evenly, about 2-3 minutes.
  • Serve over freshly cooked hot rice and sprinkle sesame seeds to garnish. Kimchi will make a wonderful side dish to serve with.
  • * To make sea kelp stock, simmer 1 cup of water with a piece of dried sea kelp for 10 minutes.