Korean Bulgogi Rice Bowl
Ingredients:
For the Bulgogi:
1 lb thinly sliced ribeye steak (or sirloin, flank steak)
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup mirin (sweet rice wine)
2 tablespoons sesame oil
2 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
For the Rice Bowl:
2 cups cooked short-grain white rice
1 cup shredded carrots
1 cup shredded Napa cabbage
1/2 cup bean sprouts
1/4 cup chopped green onions
Sesame seeds for garnish
Optional additions: kimchi, pickled radish (danmuji), a fried egg
Instructions:
1. Marinate the Bulgogi: In a large bowl, combine the soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, black pepper, and red pepper flakes (if using). Add the thinly sliced beef and gently toss to coat thoroughly. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or preferably for 2-4 hours for maximum flavor.
2. Cook the Bulgogi: Heat a large skillet or griddle over medium-high heat. Add the marinated beef and cook, stirring occasionally, until the beef is cooked through and slightly caramelized, about 5-7 minutes. Do not overcrowd the pan; work in batches if necessary.
3. Prepare the Vegetables: While the bulgogi is cooking, you can prepare the vegetables. Shred the carrots and Napa cabbage. If using bean sprouts, rinse them under cold water. Chop the green onions.
4. Assemble the Rice Bowls: Divide the cooked rice evenly among bowls. Top with the cooked bulgogi, shredded carrots, shredded Napa cabbage, bean sprouts, and chopped green onions.
5. Garnish and Serve: Sprinkle sesame seeds over the bowls for garnish. Add any optional toppings such as kimchi, pickled radish, or a fried egg. Serve immediately and enjoy your delicious Korean Bulgogi Rice Bowl!