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Korean beef bulgogi bowl
Korean beef bulgogi bowl
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Prep Time:
140 minutes
Cook Time:
20 minutes
Total Time:
160 minutes
Savory Korean beef bulgogi bowl, a comforting delight.
Ingredients:
  • 500g thick beef rump steak
  • 60ml (1/4 cup) light soy sauce
  • 2 tsp sesame oil
  • 3 tsp finely grated fresh ginger
  • 3 garlic cloves, crushed
  • 2 baby bok choy
  • 36.80 gm vegetable oil
  • 270g (1 1/3 cups) white rice, cooked
  • 4 eggs
  • 12.00 gm sesame seeds, toasted
  • 100g fresh shiitake mushrooms
  • 1 nashi pear, quartered, thinly sliced
  • 3 radishes, thinly sliced
  • Snow pea sprouts, to serve
  • Micro herbs, to serve
  • Sriracha chilli sauce, to serve
Instructions:
  • Wrap the beef tightly in plastic wrap and chill in the freezer for 2 hours until firm. Slice the beef thinly against the grain. In a shallow glass or ceramic dish, mix together soy sauce, sesame oil, ginger, and garlic. Add the beef and gently toss to coat. Let it marinate.
  • Steam the bok choy until vibrant green and perfectly tender-crisp, then simply halve lengthwise.
  • In a large non-stick frying pan over medium heat, heat 1 tablespoon of vegetable oil. Add cooked rice and press firmly with a spatula until crisp and golden underneath, about 10 minutes. Transfer to a plate. In the same pan, heat 2 teaspoons of vegetable oil. Stir-fry the beef in 2 batches for 1-2 minutes or until just cooked. Transfer to a plate. Heat the remaining 2 teaspoons of vegetable oil in the pan. Gently crack the eggs into the pan and cook for 4 minutes for soft yolks or until done to your liking.
  • - Portion the rice equally into 4 serving bowls. - Arrange the beef over the rice. - Sprinkle with toasted sesame seeds. - Add bok choy, mushrooms, nashi pear, radish, eggs, snow pea sprouts, and micro herbs on top. - Finish by drizzling with sriracha sauce.

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