Chicken Bulgogi Rice Bowl Food

CHICKEN BULGOGI BOWLS WITH CARROTS, PICKLED CUCUMBER, AND SRIRACHA CREMA

Steps:

• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Meanwhile, wash and dry all produce. In a medium bowl, combine half the vinegar (you'll use the rest later), ½ tsp sugar (1 tsp for 4 servings), and a big pinch of salt. Trim ends from cucumber; shave lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; discard core. Toss ribbons into bowl with vinegar mixture. Set aside to quick-pickle, tossing occasionally.
• Heat a large drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add carrots and cook, stirring, until just tender, 1-2 minutes. Season with salt and pepper. Transfer to a plate.
• Pat chicken dry with paper towels and season all over with salt and pepper. Heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Pour in remaining vinegar. Let cook 30 seconds, then stir in bulgogi sauce. Bring to a simmer and cook until thickened, 1-2 minutes. Turn off heat. Season with salt and pepper.
• Meanwhile, in a small bowl, combine sour cream and sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper; divide between bowls. Arrange chicken, carrots, and pickled cucumber on top. (TIP: Drain any excess liquid from cucumber before adding.) Drizzle crema over everything.

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.

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.

SKILLET CHICKEN BULGOGI

Steps:

• Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.
• Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.