Korean Beef Bulgogi Rice Bowls Recipes

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 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.

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.

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.