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Beef Bulgogi + Rice


(photo from Sweet and Savoury Meals)



  • 1 lb beef sirloin,  thinly sliced
  • ¾ cup Cryssi’s Bulgogi Sauce
  • 2 green onions, thinly sliced (for garnish)
  • 1 tbsp sesame seeds (for garnish)
  • 2 cups long grain white rice
  • 4 cups water
  • 1 tsp salt


  1. To a large bowl or large freezer bag, add the sirloin and Bulgogi sauce. Use your hands to massage the sauce thoroughly into the meat.
  2. Allow the meat to marinade for a minimum 30 minutes at room temperature or in the fridge for several hours up to 24 hours.
  3. Heat a nonstick pan or wok over medium-high heat until the meat sizzles as soon as it touches the pan. Do not overcrowd the pan or you will end up with a lot of the juices leaking out into the sauce and it will end up watery.
  4. Keep stirring and cooking until the meat is caramelized.  It is ok if it gets a little charred in places, as traditional Bulgogi is cooked on top of a charcoal grill. 
  5. Serve over *rice and garnish with green onion and sesame seeds.





  • 2 cups long grain white rice
  • 4 cups water
  • 1 tsp salt


  1. Add long-grain white rice and salt to a medium saucepan. (For fluffier rice, rinse under cold running water a few times until water runs almost clear.)
  2. Pour in water and bring to a boil over medium heat.
  3. Reduce heat to a low simmer, cover, and cook with the lid on for 15 minutes.
  4. Check rice. If there’s any water on the bottom, cover and let it rest 5 minutes off the heat to absorb then serve.