Bulgogi Beef And Rice Bowl Food

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.

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.

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.

BULGOGI (KOREAN BEEF) WITH RICE AND LETTUCE

Steps:

• To prepare the meat: Cut the beef into very thin slices.
• (The partial freezing will make slicing easier.) Crush the sesame seeds lightly.
• Combine with the light and regular soy sauce, brown sugar, sesame oil and garlic.
• Pour over the meat in a glass dish, cover and refrigerate overnight.
• To prepare the sauce: Combine the hot bean paste, sesame seeds and oil, the sugar and vinegar in a bowl; mix with a spoon until sesame oil is blended in smoothly.
• Cover and refrigerate.
• Remove 1 hour before serving.
• Cook rice, set aside to keep warm.
• To prepare the vegetables: Cut the zucchini into ½-inch slices, then cut each slice into thirds; set aside.
• Combine the green-onion shreds, sesame oil, vinegar and seeds.
• Set aside.
• Heat the oil in a heavy skillet over medium-high heat.
• Stir-fry the zucchini until browned and tender; transfer to a bowl.
• Stir-fry the onions and garlic with the red-pepper flakes until tender-crisp; combine with the zucchini.
• In a large, heavy skillet set over medium-high heat, stir-fry the meat in several batches for about 30 seconds to 1 minute on each side.
• (Do not crowd the pan as the meat will steam.) Transfer to a platter.
• To serve: Place some of the rice, meat, vegetables and sauce in a lettuce leaf and roll.
• The dish is meant to be eaten with your fingers.