Korean Beef Bulgogi Stuffed Peppers (Printable version)
Savory Korean beef bulgogi with fluffy rice stuffed inside roasted bell peppers for a satisfying fusion main course.
# What you need:
→ Beef Bulgogi
01 - 14 oz beef sirloin or ribeye, thinly sliced
02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 1 tbsp brown sugar
04 - 1 tbsp pear or apple, grated
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
11 - 4 large bell peppers (any color), tops sliced off and seeds removed
12 - 2 cups cooked white rice (preferably jasmine or short grain)
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
→ For Garnish
19 - 1 tbsp scallions, sliced
20 - 1 tsp toasted sesame seeds
# How To:
01 - Preheat the oven to 375°F.
02 - Combine beef slices with soy sauce, brown sugar, grated pear (or apple), sesame oil, garlic, ginger, scallions, black pepper, and sesame seeds. Mix thoroughly and marinate for at least 15 minutes.
03 - Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add marinated beef and cook for 3-4 minutes until browned and cooked through. Set aside.
04 - In the same skillet, add the onion and carrot, sauté for 3 minutes until softened. Stir in chopped spinach and cook for 1 minute.
05 - Add cooked rice to the skillet, season with 1 tbsp soy sauce and 1 tsp sesame oil, and mix well. Remove from heat and let cool slightly.
06 - Combine the cooked bulgogi with the rice mixture. Fill each prepared bell pepper with the mixture, packing it gently.
07 - Arrange stuffed peppers upright in a baking dish. Cover loosely with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender.
08 - Garnish with sliced scallions and toasted sesame seeds before serving.
# Expert Advice:
01 -
- The combination of tender marinated beef and fluffy rice creates the most satisfying comfort food crossover
- These peppers reheat beautifully for lunch the next day, maybe even better than fresh
- You get all those classic Korean flavors tucked inside a fun, edible vessel
02 -
- Do not skip the grated fruit in the marinade, it is the secret to restaurant-quality tenderness
- Letting the rice mixture cool slightly before stuffing prevents the peppers from becoming soggy
- If your peppers wobble in the baking dish, slice a tiny bit off the bottom to make them sit flat
03 -
- Freeze the beef for 20 minutes before slicing to get paper-thin strips easily
- If the peppers seem underdone after the final bake, broil for just 1-2 minutes watching closely