Bulgogi Rice Bowl Recipes

KOREAN BULGOGI BOWL

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix in sesame oil.
• Combine brown sugar, soy sauce, water, Asian pear, garlic, ginger, red pepper flakes, and black pepper in a food processor. Blend until combined but still slightly chunky. Pour mixture into the skillet with the beef and cook over medium heat until most of the liquid evaporates, 7 to 9 minutes.
• Place 1/4 the cooked brown rice in the bottom of an individual serving bowl. Top with a portion of beef mixture, lettuce, cucumber, red bell pepper, and sesame seeds. Repeat with remaining rice, beef, and toppings.

BULGOGI DEOPBAP (BULGOGI RICE BOWL)

Steps:

• Mix all the marinade ingredients in a large bowl.
• If using packaged pre-sliced meat, separate the slices. Add the meat, onion, and scallions to the marinade. Toss gently, with hands, to mix everything well. Marinate for 30 minutes to an hour in the fridge.
• Heat a skillet over medium high heat. Add the meat along with any remaining marinade. (Do this in two batches as to avoid crowding the skillet.) Cook the meat for about a minute. Then, add the optional vegetables and a desired amount of the extra sauce. Stir-fry for an additional 2 - 3 minutes until the meat and vegetables are cooked. Serve over rice.

BULGOGI RICE BOWL

Steps:

• Mix all the marinade ingredients in a large bowl.
• If using packaged pre-sliced meat, separate the slices.
• Add the meat, onion, and scallions to the marinade.
• Toss gently, with hands, to mix everything well.
• Marinate for 30 minutes to an hour in the fridge.
• Heat a skillet over medium high heat.
• Add the meat along with any remaining marinade. (Do this in two batches as to avoid crowding the skillet.).
• Cook the meat for about a minute. Then, add the optional vegetables and a desired amount of the extra sauce.
• Stir-fry for an additional 2 - 3 minutes until the meat and vegetables are cooked. Serve over rice.

BULGOGI RICE BOWL

Steps:

• In a ziploc bag, combine the grated pear, ginger, garlic, soy sauce, brown sugar, gochujang and sesame oil.
• Add the sliced beef and mix well. Place in the fridge to marinate for at least 30 minutes
• In a bowl, combine the fish sauce, sesame oil, rice vinegar and sweet chili sauce. Season with salt and pepper.
• Toss the cucumber in the sauce and let marinate until you're ready to plate.
• Heat a skillet to medium high. Add a bit of vegetable oil. When the oil starts to shimmer, Add the beef making sure not to crowd the pan.
• Cook the beef for roughly 3 minutes or until the edges start to caramelize. Flip the beef and cook for an additional 2 minutes.
• Combine the black sesame seeds with the rice. Divide the rice in half and place it into a bowl. Add the cucumber salad followed by the bulgogi beef. Garnish with green onions. Enjoy!
• Peel and cut the potatoes in fries. Soak the potatoes in cold water to release the starch.
• Heat the cooking oil in a large pot or deep fryer to 300ºF. Dry the potatoes before putting them into the oil. Cook for about 5 minutes.
• When the potatoes have started to crisp, take them out of the oil and increase the temperature to 350ºF.
• Add the potatoes back in the fryer and cook for an additional 3-5 minutes or until crispy. In a small bowl, combine the ginger power, garlic powder and salt. Toss the fries in this seasoning and then add to a bowl.
• Immediately add the cheese on top, followed by some of the bulgogi beef. Garnish with green onions and sriracha. Enjoy!