Korean Bulgogi Bowl Recipes
BIG OL' BULGOGI BOWL
Prepare this iconic Korean beef bulgogi bowl in just about 30 minutes! Ground beef is the highlight of this sweet and savoury recipe that cannot be beat. Served with spicy kimchi, refreshing cucumbers and a runny fried egg, this dish is the perfect all in one meal for any day of the week!
Provided by Think Beef
Number Of Ingredients 20
Steps:
- Prepare rice according to package directions.
- Meanwhile, in a bowl, whisk soy sauce, sesame oil, sugar, garlic, oyster sauce, green onion (just the white part) corn starch, salt and pepper until the sugar is dissolved; set a side.
- Heat vegetable oil in a skillet over medium-high heat and sauté sliced onion. Once translucent, add ground beef and sir occasionally for 5 to 7 minutes or until beef is no longer pink.
- Drain half of the liquid from the pan and add sauce. Stir to incorporate and let simmer for 2 to 3 minutes or until sauce thickens. Serve on top of the white rice with garnishes.
KOREAN BEEF BULGOGI BOWL
This Korean Beef Bulgogi Bowl is bursting with spicy flavour! Marinated, then grilled or fried and served with a vibrant, crunchy salad.
Provided by Nicky Corbishley
Categories Dinner
Time 30m
Number Of Ingredients 22
Steps:
- Place the sirloin steak in the freezer for 30 minutes to firm up slightly, then slice thinly against the grain using a sharp knife.
- Place the sliced steak into a large bowl and add all of the bulgogi ingredients except for the vegetable oil. Mix together thoroughly, then cover with clingfilm and place in the refrigerator for 3-4 hours to marinate.
- Cook the quinoa as per the pack instructions, along with the crumbled stock cube (for extra flavour). Leave to cool slightly and fluff with a fork.
- Once the steak has marinated, heat the vegetable oil in a large frying pan on a high heat. Scoop out the steak using a slotted spoon, allow any excess sauce to drip off, then fry the steak in the hot oil. Use a set of tongs to separate the steak sliced during cooking, and cook on a high heat until cooked through and slightly charred. Remove from the heat.
- Arrange the salad leaves between three bowls and top with the cooked quinoa. Sprinkle the pomegranate seeds on top of the quinoa. Arrange the cucumber, bell pepper slices, mango, jalapeno slices and radishes in the bowls.
- Divide the bulgogi between the bowls and sprinkle on the sesame seeds. Top with the spring onions and serve.
Nutrition Facts : Calories 632 kcal, Carbohydrate 60 g, Protein 42 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 92 mg, Sodium 1096 mg, Fiber 6 g, Sugar 25 g, ServingSize 1 serving
KOREAN BULGOGI BOWL
If you love Korean food, you have to try this amazing twist on bulgogi beef! Bulgogi is usually made with thinly shaved slices of beef, marinated and flame licked. This dish, on the other hand, has the delicious taste you know and love, but is made with ground beef and served as a rice bowl. The whole recipe is anxiety-free and takes just a few minutes. Your kids and friends will love this healthier dinner, and you will feel like you're on the streets of Seoul.
Provided by Diana71
Categories World Cuisine Recipes Asian Korean
Time 30m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 424.5 calories, Carbohydrate 36.8 g, Cholesterol 79 mg, Fat 19.3 g, Fiber 4.8 g, Protein 26.7 g, SaturatedFat 6.2 g, Sodium 986.7 mg, Sugar 17.9 g
BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY
Can't get enough of BTS? Try one of J-Hope's favorite foods: Bulgogi (Korean BBQ Rib Eye). It's one of the most popular types of Korean barbecue meats and goes great with rice. You can't go wrong with bulgogi!
Provided by Jasmine Pak
Categories Lunch
Time 4h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.
- In a blender or food processor, combine the roughly chopped white onion, Asian pear, garlic, ginger, ½ cup brown sugar, soy sauce, sesame oil, and black pepper and blend until smooth.
- Pour the marinade over the beef. Add the thinly sliced white onion and roughly chopped green onions and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.
- Heat 1 teaspoon vegetable oil in a Korean barbecue griddle or medium nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the bulgogi and cook for about 3 minutes, or until browned. Flip and cook for another 1-2 minutes, until browned on the other side.
- Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.
- Enjoy!
Nutrition Facts : Calories 1274 calories, Carbohydrate 32 grams, Fat 89 grams, Fiber 2 grams, Protein 88 grams, Sugar 23 grams
EASY KOREAN GROUND BEEF BOWL
Korean beef bowls are quick and easy to make. The ingredients can easily be adjusted to suit your taste. Serve over warm rice or spiralized vegetables.
Provided by bd.weld
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
- Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
- Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.
Nutrition Facts : Calories 573.5 calories, Carbohydrate 70.3 g, Cholesterol 74.3 mg, Fat 19.1 g, Fiber 4.5 g, Protein 28.8 g, SaturatedFat 6.2 g, Sodium 1142.2 mg, Sugar 18.9 g
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