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.

KOREAN GROUND BEEF AND RICE BOWLS

Steps:

• In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
• In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
• Serve over hot rice and garnish with green onions and sesame seeds.

KOREAN BEEF BOWL

Steps:

• In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately, garnished with green onion and sesame seeds, if desired.

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.

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.

KOREAN BULGOGI RICE BOWL WITH GOCHUJANG

Steps:

• Make Bulgogi with my Bulgogi recipe. Although it is best to marinate for several hours to overnight, you can marinate just 30 minutes and it will be fine.
• Cook rice. This recipe serves 1 cup cooked rice for 1 serving. Make more if you want extra.
• While rice is cooking, prepare vegetable toppings as listed above
• Make Gochujang sauce by mixing all sauce ingredients

BEEF BULGOGI RICE BOWLS

Steps:

• Mix together all ingredients for the bulgogi and place marinade in a shallow dish. Add the thinly sliced beef, cover and place in the fridge overnight or at least for 4 hours.
• Remove beef from fridge 30 minutes before cooking. While the beef comes up in temperature, place cucumber along with the rest of the pickle liquid in a jar, shake, then place in the fridge for about 1 hour.
• Place a large sauté pan over medium heat. Add 2 tablespoons of ghee or coconut oil then remove then beef from the marinade and cook beef in a single layer, sprinkle with salt and once browned and slightly crispy, cook on other side. About 2 minutes per side. Continue until all beef is cooked.
• While beef is cooking, make cauliflower rice.
• Lastly, place a small sauté pan over low heat, add 1 tablespoon of ghee or coconut oil, and crack each egg into the pan. Cook low and slow until white are cooked through but yolks are still runny.
• Make each bowl: cauliflower rice, beef bulgogi, egg, pickled cucumbers, sriracha mayo, green onions and sesame seeds.

BULGOGI BEEF AND RICE BOWL

Steps:

• Freeze steak for 2 hours to firm it up, this makes for easier cutting. When firm, use a sharp chef's knife to thinly slice the meat. Add to a large resealable container.
• Add the kiwis, garlic, green onion, soy sauce, rice vinegar, sesame oil, brown sugar and ginger gocharu to the bowl of a blender and blend until smooth. Pour the marinade over the sliced meat and toss to coat. Cover and refrigerate for at least one hour and up to overnight.
• Drain the excess marinade from the meat. Heat a large cast iron skillet over medium-high heat, add the vegetable oil and heat through. Working in batches, add half the meat to the pan and cook, stirring occasionally, until the sauce caramelizes and the beef cooks through, about 6 minutes. Remove the meat to a bowl and return the pan to heat, continuing with the remaining beef.
• Divide rice among 4 serving bowls and top with cooked bulgogi, sesame seeds, carrots, cucumber, cabbage, kimchi and green onions. Serve immediately.

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.

SPICY PORK BULGOGI RICE BOWL

Steps:

• Marinate the meat in the sauce for at least 30 minutes.
• In a well-heated wok or skillet cook the marinated meat over medium-high heat until the meat is about 70% cooked (about 7 to 10 mins). Add the onion and cook further until the meat is completely cooked. Garnish with green onion and sesame seeds. Serve the meat with steamed rice, fresh lettuce, and Korean spicy dipping sauce.

EASY KOREAN BEEF BULGOGI BOWL

Steps:

• Cook the Beef. Heat a large skillet over medium heat, add the sesame oil and garlic and brown the ground beef.
• Prepare the Sauce: After the beef is fully cooked, drain any excess fat and add brown sugar, soy sauce, ginger, salt (optional), pepper, rice, beef stock (or water) and crushed red peppers. Simmer on low for 15-20 minutes or so or until the rice is cooked to your desired tenderness,
• Serve. Top with green onions, sesame seeds and an additional pinch of crushed red peppers (optional).

KOREAN BEEF BULGOGI RICE AND NOODLE BOWL (CUPBOP COPYCAT)

Steps:

• Cut flank steak into thin strips against the grain. Slice it as thin as you can and place the strips in a small mixing bowl.
• In a small mixing bowl, combine soy sauce, brown sugar, sesame seeds, sesame oil, garlic, crushed red pepper flakes, ginger, and oyster sauce. Mix the meat strips with the spices until well coated. Let marinate for 1 hour in the refrigerator.
• While meat is marinating, make the sauces (recipe below) and store in the fridge until ready to serve.
• Cook the rice noodles according to package directions. Cook the rice according to package directions.
• In a heavy skillet over medium-high heat, saute cabbage in olive oil until cabbage is soft, about 15 minutes. Set aside.
• After marinating the meat, use the same heavy skillet to cook the meat. Heat over high heat. Pour the meat in with the marinade and cook on high until meat is cooked through. This should take less than 5 minutes.
• Serve a helping of noodles, rice, and cabbage topped with meat and drizzled with sauces.
• In a small bowl, mix together barbecue sauce, rice vinegar, soy sauce, oyster sauce, sesame oil, and ground ginger
• In a small bowl, mix together mayonnaise and sriracha. Adjust sriracha amount based on how spicy you want it.

CHICKEN BULGOGI RICE BOWL

Steps:

• In a small bowl, mix all the bulgogi marinade ingredients. Add the chicken and marinate for at least 30 minutes or overnight.
• In a hot wok, add the vegetable oil and saute the onion for a minute. Add the rest of the vegetables and stir-fry for a minute or two. Season with salt and pepper, or add stir-fry sauce. Add on top of a rice bowl.
• Cook the marinated chicken in a hot wok with vegetable oil for about 5 minutes. If desired, add more sesame seeds.
• Add the cooked chicken to the rice bowl with the stir-fry vegetables. Garnish with chopped green onion and sesame seeds.

KOREAN BEEF BULGOGI RICE BOWLS

Steps:

• [Optional step]: For crisp rice, heat a skillet with first part of cooking oil over medium heat. Spread rice out over heated oil and let it cook, without stirring, until golden brown and crisp on the bottom, 4 to 7 minutes. While rice cooks, continue with the next steps.
• Heat a wok with the second part of cooking oil over medium-high. Add green beans and mushrooms and saute until green beans are cooked to your liking, 5 to 7 minutes. Add beef and marinade and cook until beef is cooked through and marinade is bubbling, 2 to 3 minutes more.
• Serve beef and vegetables over rice. Enjoy with lime wedges, kimchi and Gochujang for topping at the table.

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!

BULGOGI BEEF AND VEGETABLE BOWLS

Steps:

• Trim fat from meat. Cut meat across the grain into very thin slices. Place meat in a resealable plastic bag set in a shallow dish.
• To prepare the marinade: In a blender or food processor, combine onion, 2 tablespoons honey, 2 tablespoons water, soy sauce, 1 tablespoon sesame oil, ginger, and garlic. Cover and blend or process until smooth. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 4 to 6 hours, turning bag occasionally.
• Drain meat, discarding marinade. Coat a large grill pan or nonstick skillet with cooking spray; heat over medium-high heat. Working in batches, add meat; cook and stir 40 to 60 seconds or just until slightly pink in center.
• To assemble, divide meat. rice, carrots, cabbage, broccoli and cucumber among shallow bowls, keeping ingredients in separate piles. In a small bowl combine the remaining 2 tablespoons honey, 2 tablespoons water, and 1 tablespoon sesame oil, cilantro, and Sriracha sauce. Top servings with honey mixture and, if desired, kimchi and additional cilantro or mint.