Korean Beef Bulgogi bowl

Annyeong Haseyo, gourmets! It’s been a while since there have been Korean popular recipes… It’s time to fix this mess. Today there is a mysterious dish called Bulgogi.

The Bulgogi are…

Bulgogi is a popular dish in South Korea, or simply beef (pork) in Korean. Translated from Korean, it means “fiery meat”. At home, they cook in a frying pan, outside the house — on the grill. This is a kind of barbecue in Korean. The whole magic of the bulgogi lies in the sauce or marinade in which the meat is kept.

Bulgogi sauce (marinade)

In order to make a delicious dish, you need to take a beef or pork tenderloin. The standard of living in South Korea is high, so they do not exchange for meat with veins and bones, they try to take the best piece of meat.

For the marinade, we will need garlic, soy sauce, mirin, powdered ginger. In fact, this is the usual standard set of spices for the Asian part of the planet, whether it is South Korea, China or Japan. This is the basis of almost all sauces. Cut the meat into thin strips and marinate in the refrigerator for at least 12 hours. The meat will be soaked with spices and it will turn out just great.

Bulgogi bowl

To collect our full-fledged bulgogi bowl, you need to cook rice, cut radishes and pears into thin pieces, fry mushrooms and fry pickled beef. We combine everything in a deep cup. Pour hot sauce Sriracha or Chili.

Recipe type: Bowl

Recipe type: Korean

Yield: 4

Prep time: 1 hour 15 mins

Cook time: 30 mins

Total time: 12 hrs 45 mins

Ingredients:

Garlic — 3 cloves

Beef — 500 grams

Ginger (dried) — 1 teaspoon

Soy sauce — 3 tablespoons

Mirin — 2 tablespoons

Rice — 200 grams

Radish — 4 pieces

Pear — 1 piece

Shiitake mushrooms (or champignons) — 4 pieces

Chicken egg — 4 pieces

Sriracha or chili sauce — 1 teaspoon

Sesame seeds — 1 teaspoon

Directions:

1. Finely chop the garlic.

2. Cut the beef into thin strips.

3. Marinade: mix garlic, ginger powder, soy sauce, mirin.

4. Marinate strips of beef in the sauce. Cover with plastic wrap and refrigerate for 12 hours.

5. Cut the radish into thin round pieces.

6. Cut the pear into 4 pieces. Cut each part into thin pieces.

7. Remove the legs from the mushrooms. Make incisions in the form of a cross on the mushroom cap.

8. Fry the mushrooms in a small amount of oil for 8-10 minutes.

9. Boil the rice until tender.

10. Put the boiled rice in a preheated frying pan with a little oil. Press the lid to seal the rice. Cook for 10 minutes over medium heat. A light crispy crust should form.

11. Fry chicken eggs with whole yolk (fried eggs).

12. Fry the pieces of marinated beef on maximum heat for 2-4 minutes on each side or until cooked. Fry in two batches.

13. Put rice in a deep bowl. Put beef pieces, radishes, mushrooms, pear, egg on top of the rice. Sprinkle with sesame seeds and pour a little Sriracha sauce for piquancy.