BEEF BULGOGI BOWLS
As of late, “bowl” recipes have gained popularity. Salad bowls, rice bowls, quinoa bowls, you name it, as long as it’s in a BOWL, you’re good to go in the healthy food world.
These beef bulgogi bowls are topped with juicy, delicious pieces of bulgogi—i.e., steak—and plenty of great Korean add-ins, so I decided to put them together myself. With bibimbap and bulgogi, you get something less fussy and a little less typical than lettuce-wrapped bulgogi.
I nearly followed Maangchi’s recipe for her famous beef bulgogi to the letter for this dish. In order to make this recipe more user-friendly, I’ve made a few tweaks to the measurements. If you’re seeking authentic Korean dishes, look no further than Maangchi.
With fluffy white rice, savory bulgogi, kimchi, peppers, raw garlic, and that crack-like ssamjang sauce on top, you’ll be done before saying “bulgogi” when you tuck into it all.
This is not a romantic supper for two because of the kimchi and garlic breath and the steak bits in your teeth! This is not a romantic dinner for two. However, whether or not it will inspire love where none previously existed is another matter.
- 1 1/2 pounds of beef
- 1/2 large Korean pear
- 1/2 of a small onion
- 4 cloves of garlic
- 1 inch piece of ginger
- 2½ tbsp. of soy sauce
- 2 tbsp. of brown sugar
- 1/8 tsp. of black pepper
- 1 tbsp. of sesame oil
- 2 scallions (chopped)
- 1/2 of a carrot (thin slice)
- 6 tbsp. oil
- 5 cups of steamed medium grain rice (to serve)
- 1/2 cup of Kimchi
- 3 cloves of garlic (thinly sliced)
- 3 Shishito peppers (thin slice)
- 2 tbsp. of Ssamjang paste (or to taste)
- 1 tbsp. of toasted sesame seeds (optional)
- The beef should be sliced and placed in a large bowl or plate. Prepare the marinade by blending or processing the pear and onion with the four garlic cloves and ginger, the soy sauce, brown sugar, black pepper, and the sesame oil. A smooth purée is achieved by pulverizing. Toss the beef with the marinade before sprinkling on half of the chopped scallions and the sliced carrots. Stir the marinade well and let the meat sit for at least a couple hours, preferably overnight.
- The cast iron skillet should be preheated to high heat when the steak is done marinating. You’ll need to fry the meat in three batches, each using two tablespoons of oil.
- To cover the pan, place the slices of beef in a single layer in the heated cast iron skillet. Turn the burger and grill the other side until golden and crisp to finish cooking. Each batch goes through the entire procedure in around 1-2 minutes. Put it on a serving dish. You may have to scrape the pan between batches because the marinade tends to harden in the pan. Make sure the pan is reheated between each batch!
- Assemble the dishes once the bulgogi has been cooked to your liking. Add a liberal amount of rice (this recipe serves 4-6 people). Add the bulgogi, kimchi, garlic, Shishito peppers, and chopped scallions to the top of the noodle soup. Add more kimchi and ssamjang paste to your liking and serve immediately (shmear a little of this on the beef as you eat it). If desired, serve with a sprinkle of toasted sesame seeds. It’s a good one, so have fun with it!