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Sweet bulgogi, sticky rice, tangy kimchi — a Korean post workout plate that covers protein, carbs, and probiotics. Complete recovery in one tray.
Rinse the sticky rice in cold water until the water runs clear, then add 2 cups rice and 2.5 cups water to a rice cooker or heavy pot. Cook on your regular white rice setting or bring to a simmer, then cover and reduce heat to low. Cook for 15-18 minutes; let rest 10 minutes after cooking.
While rice cooks, make the bulgogi marinade: combine soy sauce, brown sugar, minced garlic, sesame oil, black pepper, and sliced scallions in a large bowl. Add the thinly sliced ribeye steak and toss to coat. Marinate for at least 15 minutes.
Preheat a large skillet or grill pan over medium-high heat until it barely begins to smoke. Add the onion slices, followed by the marinated beef, spreading the beef in a thin even layer. Cook undisturbed for 1-2 minutes to sear, then stir-fry quickly until just cooked through (about 2-3 more minutes). Avoid overcrowding to prevent steaming.
Plate each serving with a mound of sticky rice, a generous portion of bulgogi beef and onions, and a scoop of kimchi on the side.
Garnish with scallions and toasted sesame seeds before serving. Serve immediately while hot.
