Recipe

Bulgogi with Multigrain Rice & Fresh Lettuce

15 min
Prep Time

15 min
Cook Time

30 min
Total Time

Notes

Multigrain rice gives more fiber and nutrients than plain white rice.
You can add a small dollop of gochujang (Korean chili paste) for extra flavor.
Works well for meal prep—keep bulgogi and rice separate, and assemble fresh with lettuce before eating.

200 g Beef bulgogi slices

2 tbsp Soy sauce

1 tsp Sesame oil

2 - Garlic 2 cloves, minced

1 tsp Brown sugar

1/2 tsp Black pepper

1/2 - Onion: ½ pc, sliced

1 - Green onion: 1 stalk, chopped

1 tbsp Olive oil

1 tsp Sesame seeds

2 cups Multigrain rice (brown rice + quinoa + barley mix): cooked

4 - Fresh lettuce leaves: 4 pcs (washed and dried)

First, prepare the bulgogi marinade by mixing soy sauce, sesame oil, garlic, brown sugar, and black pepper in a bowl. Add the beef slices along with the onion and green onion, then marinate for at least 10 minutes.
Heat olive oil in a pan and stir-fry the marinated meat until fully cooked and caramelized, about 5–7 minutes. Sprinkle sesame seeds on top.
To assemble, place a serving of warm multigrain rice into bowls. Arrange fresh lettuce leaves on the side. Add the cooked bulgogi on top of the rice, or serve the meat separately so you can wrap it with lettuce.
Serve hot and enjoy as a balanced, protein-packed meal.