Korean Bulgogi Rice Bowl With Gochujang Recipes

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.

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