Korean Bulgogi Rice Bowl with Gochujang

Method9 steps

1. 1

   Step 1: Mix the beef marinade: 3 Tbsp soy sauce, 2 Tbsp light brown sugar, 1 Tbsp honey, 2 Tbsp cooking wine, 1 Tbsp sesame oil, 2 Tbsp minced garlic, 1 tsp black pepper, 2 tsp toasted sesame seeds, 1 Tbsp chopped green onion and 2 Tbsp pear purée. Use the stated substitutes if desired. Mix thoroughly with the 1 lb thinly sliced sirloin, cover and refrigerate for at least 30 minutes while preparing the other components.

   Minimum refrigerated marination · 30 minUses 1 lb beef sirloin, thinly sliced · 3 Tbsp soy sauce · 2 Tbsp light brown sugar (or white sugar) · 1 Tbsp honey (or 2 tsp sugar) · 2 Tbsp rice cooking wine, red wine or mirin · 1 Tbsp sesame oil for marinade · 2 Tbsp garlic, minced · 1 tsp ground black pepper

2. 2

   Step 2: Have 4 cups warm cooked white rice ready for four bowls, one cup per bowl. If starting with dry rice, cook it separately according to its package directions and measure the cooked rice for this recipe.

   Uses 4 cup cooked white rice (1 cup / 250 ml per serving, warm but not too hot)

3. 3

   Step 3: Prepare the toppings while the beef marinates: cut the lettuce, chrysanthemum greens (1 bunch) and perilla into strips; julienne the cucumbers; slice the red onion (1/3 large), garlic (4) and chilies; chop the green onions (2) and wash the daikon sprouts (1 handful).

   Uses 10 green or red leaf lettuce leaves, cut into strips · 1 bunch chrysanthemum greens, cut into strips · 12 perilla leaves, cut into strips · 4 small Persian cucumbers, julienned · 1/3 large red onion, sliced · 4 garlic cloves, thinly sliced · 2 Korean green chili peppers (or Anaheim or jalapeño) · 2 green onions (chopped)

4. 4

   Step 4: Mix the gochujang (4 Tbsp), rice vinegar (2 Tbsp), 4–5 tsp sugar, grated apple (1 Tbsp), lemon juice (1 tsp) and one teaspoon jin ganjang to make the bowl sauce.

   Uses 4 Tbsp gochujang · 2 Tbsp rice vinegar · 4-5 tsp sugar · 1 Tbsp apple (grated) · 1 tsp lemon juice · 1 tsp jin ganjang (regular soy sauce)

5. 5

   Step 5: Divide the four cups warm cooked rice among four serving bowls.

   Uses Warm cooked white rice

6. 6

   Step 6: Top with vegetables

   Uses Bowls of warm rice · Prepared lettuce, chrysanthemum, perilla, cucumber, onion, garlic and chili

7. 7

   Step 7: Cook the marinated beef in a hot frying pan over medium-high heat until cooked and lightly browned, working in batches if necessary. Divide the cooked bulgogi among the vegetable-topped rice bowls.

   Uses Marinated beef · Vegetable-topped rice bowls

8. 8

   Step 8: Garnish with Daikon Sprouts and fresh green onions

   Uses Rice bowls topped with cooked bulgogi · Washed daikon sprouts and chopped green onions

9. 9

   Step 9: Drizzle Gochujang sauce. Optionally, drizzle extra sesame oil.

   Uses Garnished bulgogi rice bowls · Prepared gochujang bowl sauce · A drizzle of sesame oil, optional