Bulgogoi Bowls
Lately, my coworkers have been buzzing about their new favorite dish to whip up at home: a bulgogi bowl. Their excitement for this delicious and easy meal rubbed off on me, so I decided to test out my own version and I cannot get enough.
A cool and savory-spice salad, creaminess from the egg, nutiness from the sesame seeds and sweet marinated flavors from the beef round it out for the perfect weeknight dinner.
RECIPE
Ingredients:
2 cups sushi rice
Seasoned rice wine vinegar (optional)
1 tablespoon olive oil
1 1/2-2 pounds bulgogi beef (pre-marinated from Trader Joes), cut into 1-inch cubes
4 eggs
Scallions, thinly sliced
Cucumber Carrot Salad
2 carrots, outer skin peeled
2 small cucumbers or 1 large cucumber
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1-2 teaspoons chili crunch
1 teaspoon sesame oil
2 teaspoons gochuchang
Sesame seeds
Instructions:
For the rice: Rinse rice in a mesh strainer until the water runs clear. Pour rice into medium sized saucepan and then pour in 3 cups of water. Turn to medium-high heat and bring to a boil. Then cover and turn heat to low and let cook for 20 minutes. Once ready, fluff with a fork and set aside to cool. Optional: once cool, season with seasoned rice vinegar to taste.
For the salad: Meanwhile, In a medium sized mixing bowl, peel carrots and cucumbers into ribbons. Then add soy sauce, vinegar, chili crunch, gochujang, sesame oil, and sesame seeds. Toss to coat and set aside.
For the beef: In a large frying pan heat oil and then add beef. Cook until browned and tender, about 8-10 minutes. Once done, pour onto a plate to rest.
For the sunny-side eggs: Wipe out the pan and heat oil in the pan. Carefully crack the eggs into the pan. Cook for about 1 minute and then cover 2-3 minutes until whites are cooked and yolk is semi-set. Remove from heat and set aside.
Assembly: Pour about 1 cup of rice into serving bowls, layer with beef, cucumber carrot salad, egg and garnish with green onions and sesame seeds.