Quick Beef Bulgogi

Marinade

1. 1

   Combine dark soy sauce, rice vinegar, honey, sesame oil, grated garlic, fresh grated ginger, and sliced spring onion in a bowl; add the thinly sliced beef and toss to coat evenly. Let the beef marinate for 10–15 minutes at room temperature.

Quick Cucumber Kimchi

2. 2

   Slice the cucumber into ½ cm rounds, place in a bowl, sprinkle with salt, and let sit for 10–15 minutes. Rinse the cucumber under cold water, pat dry, then combine with grated garlic, sliced spring onion, rice vinegar, gochugaru, sugar, and a pinch of sesame seeds. Mix well and set aside.

Main method

3. 3

   1. Grate the garlic and ginger, and thinly slice the spring onions; set aside.

4. 4

   2. Prepare the jasmine rice: rinse under cold water until the water runs clear, then drain.

5. 5

   3. In a saucepan, combine the rinsed rice with 150 g water, bring to a boil over high heat, then cover and reduce to low heat. Simmer for 12 minutes.

6. 6

   4. Remove the saucepan from heat, let the rice sit, covered, for 10 minutes; then fluff with a fork.

   Kitchen notes · Added by ReelsMeals: The rice is fluffy after resting. Fluff gently with a fork so the grains stay separate.

7. 7

   5. While the rice cooks, combine the marinade ingredients (dark soy sauce, rice vinegar, honey, sesame oil, grated garlic, grated ginger, sliced spring onion, optional gochugaru) in a bowl, add the thinly sliced beef, and toss to coat. Let it marinate for 10–15 minutes.

   Kitchen notes · Added by ReelsMeals: The beef is coated in the marinade. Spread the slices out in the bowl so they are seasoned evenly.

8. 8

   6. Prepare the quick cucumber kimchi as described in its component: slice cucumber, salt, rinse, then toss with garlic, spring onion, rice vinegar, gochugaru, sugar, and sesame seeds. Set aside.

9. 9

   7. Heat a large skillet or wok over high heat until very hot (about 450°F/450°F). Add 4 tsp neutral oil, swirling to coat the surface.

   Kitchen notes · Added by ReelsMeals: The oil shimmers across the skillet or wok. Wait until the cooking surface is very hot before adding the beef.

10. 10

    8. Add the marinated beef in a single layer (work in batches if necessary). Sear without stirring for 1–2 minutes to develop caramelization, then stir‑fry for another 1–2 minutes until just cooked through. Transfer to a plate and keep warm.

    Kitchen notes · Added by ReelsMeals: The beef has browned and is just cooked through. Work in batches if needed to preserve the sear.

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    9. In the same skillet, quickly fry the eggs to your liking (sunny‑side‑up or over‑easy), seasoning lightly with salt.

    Kitchen notes · Added by ReelsMeals: The egg white is set while the yolk remains as desired. Cook each egg to your preferred doneness.

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    10. To serve, place 150 g of cooked jasmine rice in each bowl, top with the bulgogi beef, a fried egg, a generous spoonful of cucumber kimchi, and finish with a drizzle of sesame oil, a pinch of sesame seeds, and extra sliced spring onion if desired.