Description
Korean rice bowls with Bulgogi marinated beef, crisp rice, assorted vegetables and fried eggs.
Ingredients
Units
Scale
- 4 1/2 cups cooked sushi rice or short grain rice (from 1 1/2 cups raw rice) follow package directions.
- 1 tablespoon sesame oil for crisping the rice, if you choose to do that.
- 1 pound thinly sliced (1/8') beef tenderloin (or substitute ribeye, sirloin or flank)
- 2 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Asian sesame oil
- 2 teaspoons crushed garlic (2 medium cloves)
- 1/2 teaspoon crushed red pepper flakes
- For the Sauce:
- 5 tablespoons Korean gochujang (fermented hot pepper paste)
- 2 tablespoon Asian sesame oil
- 2 tablespoons vinegar (white or cider)
- For the Vegetables
- 2 tablespoons cooking oil, such as canola, divided
- 3 carrots, peeled and cut into matchsticks (see this post for how to cut carrots into matchsticks)
- 2 medium zucchini, sliced into thin rounds
- 1 garlic clove, minced
- 1 pound fresh baby spinach
- 1 teaspoon sesame oil
- 1 teaspoons soy sauce
- 1 1/2 cups fresh Mung bean sprouts
- 5 eggs, cooked over easy or sunny side up.
- Optional Garnish:
- 3 tablespoons toasted sesame seeds
- A sheet of nori cut into thin ribbons
Instructions
Note: Be sure you have your rice cooked and ready.
- Marinate the Beef: In a shallow bowl, combine all the marinade ingredients: brown sugar (2 tablespoons), soy sauce (2 tablespoons), sesame oil (1 tablespoon), garlic (2 teaspoons), and red pepper flakes (1/2 teaspoon). Add the beef and toss to coat. Marinate for at least 30 minutes at room temp or up to 24 hours in the fridge, covered.
- To make the spicy sauce, whisk the gochujang (5 tablespoons), sesame oil (2 tablespoons) and vinegar (2 tablespoons). Sauce can be stored in the fridge for up to a week.
- Blanch the fresh spinach by dropping it into a large pot of boiling water and letting it sit for 1 minute or so, until it's bright green and wilted. Drain in a colander and run cold water over it to stop the cooking process. Squeeze it by hand, to remove excess water and toss it in a small bowl with 1 teaspoon sesame oil and 1 teaspoons soy sauce.
- Blanch the sprouts in a pot of boiling water for 1 1/2 minutes. Drain and toss with 1/2 teaspoon sesame oil and salt and pepper, to taste. Sprinkle with 1/2 teaspoon sesame seeds.
- To crisp the Rice, spread 1 tablespoon of sesame oil over the bottom of a large cast iron skillet and turn the heat to medium. When hot but not smoking add the cooked rice to the pan, pressing it down into the pan with a spatula, for maximum contact with the bottom and sides of the hot skillet. Let it brown, undisturbed, for 10 - 15 minutes, or until it forms a crisp crust. (Lift the edge carefully to check it after 10 min)
- While the rice is browning, cook the eggs, Fry the eggs in a separate pan. You can keep them warm on a baking sheet in a 200ºF oven.
- To cook the zucchini, heat oil (1 teaspoon) over medium-high heat in a wok or skillet and stir-fry the zucchini and garlic (1 clove minced) for 5 minutes or so, until cooked through. Transfer to a bowl and sprinkle with some toasted sesame seeds, if you like.
- To cook the carrots, add oil (1/2 teaspoon) to the wok or skillet and stir-fry the carrots for 3 minutes or so, until crisp-tender. Transfer to a bowl and sprinkle with a pinch of salt.
- To cook the beef, heat oil (1 tablespoon) in a skillet over high heat. Stir-fry half the beef for 1 1/2 - 2 minutes or until it's just cooked through. Transfer to a plate and repeat with remaining beef.
- To assemble the bowls, divide rice between 5 large bowls. Divide beef and vegetables and arrange them in little piles on top of the rice. Put a fried egg on top of each bowl. Garnish with sesame seeds and nori, if you like. Pass the sauce around.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Sauté
- Cuisine: Korean