Bulgogi Rice Bowls

Ten orders of the bulgogi pls

Bulgogi Rice Bowl

This Bulgogi Rice Bowl combines marinated beef, assorted seasoned vegetables, and a soft-boiled egg for a balanced meal prep bento. Each bowl is loaded with umami from the bulgogi and is packed with Korean side dishes, perfect for making ahead and enjoying throughout the week.

Notes: 

• Pear Substitute: If you can’t find Asian pear, a regular pear or grated apple offers similar sweetness for the bulgogi marinade.

• Alternative Beef Cuts: Ribeye is ideal for its richness, but tenderloin, top sirloin, or skirt steak can provide a leaner option with similar tenderness.

• Efficient Prep: To streamline meal prep, cook each vegetable component while the bulgogi marinates. Preparing all vegetables at once also makes the cooking process quicker.

Recipe

Bulgogi Ingredients

• 1 ½ lb boneless ribeye steak, thinly sliced

• ½ Asian pear, grated

• ¼ cup soy sauce

• 2 Tbsp brown sugar

• 2 Tbsp toasted sesame oil

• 4 cloves garlic, minced

• 1 Tbsp fresh ginger, minced

• 1 Tbsp gochujang

• 3 stalks green onion

Instructions:

1. In a medium bowl, mix grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang.

2. Place the sliced beef in a gallon ziplock bag and pour in the marinade. Marinate in the fridge for 2 hours or overnight.

3. Heat a cast iron pan with a bit of oil over medium heat. Add the marinated bulgogi, cooking until it’s charred on the edges. Set aside.

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Mung Bean Sprout Salad

• 1 lb mung bean sprouts

• 1 stalk green onion, chopped

• 2 garlic cloves, minced

• ½ tsp salt

• 1 Tbsp sesame oil

• Sesame seeds for garnish

Instructions:

1. Rinse mung bean sprouts in cold water.

2. Boil water in a large pot with salt, blanching the sprouts for 1-2 minutes.

3. Drain, rinse with cold water, and squeeze out excess water.

4. In a bowl, mix garlic, green onion, sesame oil, and sesame seeds. Toss in the bean sprouts and set aside.

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Shiitake Mushrooms

• 3.5 oz shiitake mushrooms, thinly sliced

• ½ tsp salt

• 1 Tbsp sesame oil

Instructions:

1. Heat sesame oil in a pan over medium heat.

2. Add mushrooms and salt, cooking until tender, about 2-3 minutes. Set aside.

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Carrots

• 2 carrots, julienned

• Salt to taste

Instructions:

1. Sprinkle salt over the carrots and let them sweat for 2 minutes.

2. Heat sesame oil in a pan over medium heat, then cook the carrots for about 2-3 minutes. Set aside.

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Cucumber

• 1 English cucumber, julienned

(No cooking required – simply julienne and set aside.)

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Korean Spinach Salad

• 8 oz spinach

• 2 garlic cloves, minced

• 1 stalk green onion, chopped

• 2 tsp soy sauce

• 2 tsp sesame oil

• Sesame seeds for garnish

Instructions:

1. Boil water in a large pot and blanch the spinach for 1 minute, stirring to ensure even cooking.

2. Drain, rinse with cold water, and squeeze out excess moisture. Cut into bite-sized pieces.

3. In a bowl, combine spinach with garlic, green onion, soy sauce, sesame oil, and sesame seeds. Toss by hand and set aside.

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Soft-Boiled Egg

1. Bring a pot of water to a boil. Carefully add eggs one at a time, cooking for 7 minutes.

2. Transfer to an ice bath to stop cooking, then peel once cool.

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Bulgogi Bowl Assembly

1. Base Layer: Add a layer of rice to the bottom of each meal prep container.

2. Add Vegetables: Arrange the cucumber, mung bean sprout salad, Korean spinach salad, shiitake mushrooms, and carrots over the rice.

3. Top with Bulgogi: Add a portion of the bulgogi beef on top of the vegetables.

4. Add Egg: Top each bowl with a soft-boiled egg for added protein and richness.

   

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Storage

• Store each bowl in an airtight container in the fridge for 3-4 days.

Let me know if you give it a try!