Beef Bulgogi Bowls Recipes

BEEF BULGOGI BOWLS RECIPE

Steps:

• Remove the skin from the cucumber using a peeler and discard. Using the peeler, shave the cucumber into long thin strips until you just reach the seeds (a little is OK). Rotate the cucumber to a fresh side and continue to shave. Repeat on all 4 sides. Toss in a small bowl with sugar and vinegar until well coated and set aside.
• Thinly slice green onion and set aside. Prep the sesame sauce by mixing all ingredients in a small bowl. Stir and set aside. If making the creamy lime sauce, combine all ingredients in a small bowl and mix. Add additional water to thin if needed. Should be runny enough to drizzle. Cook the rice according to the package, keep warm.
• Meanwhile, heat cooking oil in a medium/large pan on medium-low heat. Add carrots and cook until tender, about 3-4 minutes. Season with salt and pepper to taste and transfer to a bowl and set aside. Turn the heat up to medium heat and add a dash more oil and add ground beef. Use the tip of a spatula to break into small granular chunks. Cook until fully cooked through and nicely browned, about 5-7 minutes.
• Drain excess fat from the pan if desired. Add the sesame sauce and mix with the beef until evenly distributed. Let slightly caramelize until beef is browned, 1-2 minutes.
• Serve beef over rice topped with shredded carrots, pickled cucumber, and fresh cilantro (stems are edible). Garnish with sesame seeds and green onion. Serve with sriracha and optional creamy lime sauce.

KOREAN BEEF BULGOGI BOWLS RECIPE

Steps:

• Make the Korean Beef Bulgogi recipe or warm the leftovers. Add the rice to a serving bowl and top with the beef bulgogi, sliced cucumber, carrot, radishes and herbs. Garnish with green onion and sesame seeds. Slather with a spoonful of the chili garlic mayonnaise, and serve.

BEEF BULGOGI BOWLS WITH CARROTS, PICKLED CUCUMBER & SRIRACHA CREMA OVER JASMINE RICE

Steps:

• Wash and dry all produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Meanwhile, trim and thinly slice scallion, separating whites from greens.
• In a medium bowl, combine half the vinegar (you'll use the rest later), ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Toss ribbons in bowl with vinegar mixture. Set aside, tossing occasionally, until ready to serve.
• Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper. Turn off heat; transfer to a plate.
• Heat another drizzle of oil in same pan over medium-high heat. Add scallion whites and cook until fragrant, 1 minute. Add beef and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in half the sesame seeds (you'll use more later) and remaining vinegar. Cook 30 seconds, then stir in bulgogi sauce. Bring to a simmer, then immediately turn off heat. Season again with salt and pepper.
• Meanwhile, in a small bowl, combine sour cream and sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper; divide between bowls. Arrange beef, carrots, and pickled cucumber on top. (TIP: Drain any excess liquid from cucumber before adding.) Drizzle crema over everything. Garnish with scallion greens and as many remaining sesame seeds as you like.