Korean Beef Bulgogi Stuffed Peppers (Printable View)
Savory Korean beef bulgogi meets fluffy rice in roasted bell peppers for a satisfying main course.
# What You Need:
→ Beef Bulgogi Marinade
01 - 14 oz beef sirloin or ribeye, thinly sliced
02 - 2 tbsp soy sauce or tamari
03 - 1 tbsp brown sugar
04 - 1 tbsp grated pear or apple
05 - 2 tsp sesame oil
06 - 2 cloves garlic, minced
07 - 1 tbsp grated ginger
08 - 2 tbsp scallions, chopped
09 - 1 tsp black pepper
10 - 1 tsp toasted sesame seeds
→ Bell Peppers & Rice Filling
11 - 4 large bell peppers, tops removed and seeded
12 - 2 cups cooked white rice
13 - 1 tbsp vegetable oil
14 - 1 small carrot, diced
15 - 1 small onion, finely chopped
16 - 1/2 cup baby spinach, chopped
17 - 1 tbsp soy sauce
18 - 1 tsp sesame oil
→ Garnish
19 - 1 tbsp scallions, sliced
20 - 1 tsp toasted sesame seeds
# How-To Steps:
01 - Preheat oven to 375°F. Combine beef with soy sauce, brown sugar, grated pear, sesame oil, garlic, ginger, scallions, black pepper, and sesame seeds. Mix thoroughly and marinate for 15 minutes.
02 - Heat vegetable oil in a skillet over medium-high heat. Add marinated beef and cook for 3 to 4 minutes until browned and cooked through. Remove from skillet and set aside.
03 - In the same skillet, sauté onion and carrot for 3 minutes until softened. Add chopped spinach and cook for 1 minute.
04 - Stir in cooked rice, soy sauce, and sesame oil. Mix well and remove from heat. Let cool slightly.
05 - Combine cooked bulgogi with rice mixture. Fill each bell pepper with the mixture, packing gently without overstuffing.
06 - Arrange peppers upright in a baking dish. Cover loosely with foil and bake for 25 minutes. Remove foil and continue baking for 10 minutes until peppers are tender.
07 - Sprinkle with sliced scallions and toasted sesame seeds before serving.
# Expert Advice:
01 -
- The marinade creates restaurant quality bulgogi without any fancy techniques
- Everything cooks in one pan except the final bake making cleanup surprisingly easy
02 -
- Do not skip the grated fruit in the marinade, it is what makes the beef tender
- Let the rice mixture cool slightly before stuffing or the peppers will cook unevenly
03 -
- Freeze the beef for 30 minutes before slicing to get paper thin pieces
- Leftover filling makes an amazing fried rice the next day