Korean BBQ Bowls with Garlic Scented Rice. These hearty Korean bbq bowls are a spin off of my bulgogi beef kabobs where I first learned the amazingness of a unripe pear and how it’s tenderizing abilities are a little bit magical. You’re combining sesame seeds, red pepper flakes, a little salt, 1/4 cup rice vinegar and a little honey in a bowl and adding in sliced cucs and shredded carrots and letting it sit for at least 10 minutes in the refrigerator to give it that sweet//salty//tangy flavor. I mean, gimme a fork and watch me go to town. This site requires JavaScript. 2. (The time can vary depending on your freezer setting, the thickness and size of the meat). This was a great recipe! While your steak marinates, get the pickled veggie salad going. By garlicky, we’re talkin’ about infusing the olive oil as it heats up with freshly sliced garlic and then we’re going to sauté the rice in that oil before cooking it so the garlic flavor is hugging every single grain of rice. This was fantastic! It starts with a couple inches of ginger, a few garlic cloves, half an onion, and half an asian pear. Use immediately or allow refrigerate until needed. You want to do this is batches because otherwise you’ll end up with steamed beef and really, that just isn’t pretty or delicious. It’s warm. https://www.myfoodandfamily.com/recipe/210708/korean-bbq-beef-rice-bowls The only thing I add to mine is some homemade Kimchi. Serious talk. I try to cut back on beef occasionally so I have made this with chicken and I find that the marinade works just as well with that. Our Korean BBQ Beef Bowls recipe is a tasty Healthy Living recipe. It’s all sorts of addicting. We had the garlic scented rice (which I just cooked in the rice cooker; I toasted the rice as instructed, but then I just poured it all into a rice cooker & added the chicken broth instead of water), then a big bowl filled with the steak, various toppings & the incredible sriracha mayo. CUCUMBER + CARROT SALAD: In a bowl combine the sesame seeds, 1/2 teaspoon salt, red pepper flakes, rice vinegar, and honey until the honey dissolves. When ready to cook, heat a large cast iron skillet over high heat. Add the oil and garlic to a skillet and heat the skillet over medium heat. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR . I suggest substituting with a full bosc pear though (as they’re smaller. As a garlic lover I find most recipes that advertise ‘Garlicky’ tend to be pretty mild but this was perfect! The base of any good rice bowl is the rice (duh, right) and this Korean bbq bowl is no exception. Real talk though, this is garlicky. . My boys (husband and son) love it when I make this meal. If you’d like, you can paste the URL of this page into myfitnesspal.com and it’ll automatically calculate it for you! I had made this once before & we all loved it! This post may contain affiliate links. You can certainly use long grain/ basmati rice but you'll need to adjust the cooking liquid and cooking time accordingly. Thank you again for a great recipe! It is absolute comfort food. Hearty Korean BBQ Bowls made with bulgogi beef, garlic scented rice, quick cucumber carrot salad, and half boiled eggs. If you want to make this a little more mellow in the garlic department, you can give the whole cloves a little whack with a knife so they’re smashed but still whole instead of slicing them up. Bulgogi (불고기), also known as Korean BBQ beef, is marinated thinly sliced beef. My family loved it and said it was way better than take-out. Everyone enjoyed putting together their own bowls & overall… It was just a huge hit. STEAK MARINADE: In a food processor combine the pear, garlic, ginger, and onion and pulse until a thick paste forms. Heat half the vegetable oil in a large heavy-based frying pan over medium heat. To make your own sriracha mayo: combine 1/2 cup mayonnaise, 2-3 tablespoons sriracha sauce, 1 teaspoon sugar, and 1 teaspoon soy sauce in a bowl and stir until completely mixed. To be honest, I’ve only let it go for a maximum of 4 hours. Bowls were my jam this summer and that shouldn’t change just because the seasons do, right? We’re making garlic scented rice. This recipe has only been tested with parboiled rice. I make the rice & the beef in big batches & then freeze it in smaller portions so we have instant dinner whenever. Next, we talk rice. I’m using parboiled rice in this recipe because it’s kinda been one of my top 10 food obsessions of 2016. It was perfect for a buffet-style dinner. I'm Marzia: A wife, a nutritionist, a food lover, and a coffee addict. It’s filling. Thank you for this fabulous recipe! Top with cucumbers, onions and sesame seed. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. ), I wanted to say thank you for such a fantastic recipe. You can remove the garlic if you don't want it to be too garlicky at this point. Harvest bowls? We make this all the time! Drizzle with sriracha mayo if desired. Add the cucumbers and carrots and stir to coat. We just warm it in the microwave & top it with the other stuff, it’s always perfect.I feel like you could open a restaurant with just this one recipe & it would be a hit. In a large bowl, combine the sliced steak, prepared tenderizer, soy sauce, brown sugar, sesame oil, and scallions. Just place the beef, after it has been marinaded, on a baking sheet and broil it on the oven. I’ve used north american varieties of pears in the past to make bulgogi beef and they work just as well so if you’re grocery store doesn’t carry asian pears, simple replace it with 1 bartlett pear. ➡️➡️➡️ More specifically korean bbq bowls consisting of garlic scented rice, quick pickled cucumber and carrot salad that is a little tangy and a little sweet, with a half boiled egg, and a good dollop of spicy sriracha mayo to just hug it all and give the whole thing a little ???. Do you have nutritional information for this recipe? It really is one of our favorites. 1 1/2 pounds flank or sirloin steak, cut into thin strips, 3 tablespoon EACH soy sauce and brown sugar, 1 cup EACH sliced cucumbers and shredded carrots. Mix it all and let it marinate for 20-30 minutes covered in the refrigerator. And I get that that isn’t everyones scene. Instructions. Spray a nonstick skillet with olive oil, add the onion, ginger and garlic with a pinch of kosher salt. ASSEMBLE: Place the rice in a bowl, topped with cooked steak, cucumber + carrot salad, half boiled … ASSEMBLE: Place the rice in a bowl, topped with cooked steak, cucumber + carrot salad, half boiled egg and sprinkle with sliced scallions or toasted sesame seeds. The scallions are simply for marinating so leave them in larger pieces so they can be easily removed. Toss cucumbers with vinegar in small bowl. It’s comforting. Stir gently to coat the … And it came together so easily with doing the rice in the instant pot while I cooked the meat. Add garlic sauce mixture to meat; mix well. ©2020 Little Spice Jar. Thank you for the delicious recipe! Step 3 I’m sure you can make this recipe with regular/basmati rice, however this will require some tinkering on your part in the department of cooking time and additional cooking liquids. The sheer possi-bowl-ites (yes, I went there) for the fall are a little insane and frankly my friend, they make me a little giddy with joy. Here’s how this whole all comes together: You put a big spoon of warm garlic scented rice in your bowl, top it with the caramelized korean bbq and then comes the pickled veggies, followed by a fried or half-boiled egg and for a hint of freshness we’re doing sliced scallions and jalapeños with a squeeze of store-bought sriracha mayo. Thanks for sharing! Please enable JavaScript in the browser settings and try again. Cook rice in large nonstick skillet as directed on package, omitting salt. // Spoon into 4 bowls; cover to … I needed to get back on here & rave about this recipe one more time.This is seriously a favorite in our house. Add the chicken broth and allow to come to a boil, stir just once to break up lumps. I’ll be making it again for sure. Step 2 My husband kept saying, “I feel like I’m eating at a restaurant, this is so good!”. These bowls are warm, comforting, and LOADED with protein. Cover and refrigerate for 20- 30 minutes. Save my name, email, and website in this browser for the next time I comment. Bulgogi is paper-thin slices of beef marinated in our Korean beef marinade. The rice is killer! Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Add the white parts of the spring onion, garlic and ginger and stir-fry for 1 min or until aromatic. I didn’t have the Asian pear, so I substituted an apple. Warm, comforting bowls of veggies//protein//carbs that allow you to pile all sorts of fresh, seasonal food in a bowl and make it your own to love and crave. It Will last about 5 days in the refrigerator. Mix together the Marinade ingredients in a small bowl, then add the beef. Great job with this recipe! I made this last night for dinner & it was seriously amazing!It looks like a lot of steps, but it’s all pretty simple really & didn’t take very long. Add the oil and 1/2 the meat (do not add the excess marinade) to the skillet and cook for 1-2 minutes or until the steak is brown and crisp on the outside.