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Korean Bulgogi Bowl

Traditionally, bulgogi is Korean-style marinated beef, sometimes wrapped in lettuce leaves with rice and scallions. But here, the dish is turned upside-down, with rice as a base and a party of beef, lettuce, scallions, and more on top.


Recipe Details

  • Yield: 2 1/2 cups each (4 Servings)
  • Course:
  1. In a small bowl, combine the soy sauce, sugar, sesame oil, and garlic, whisking to dissolve the sugar. Transfer 1/3 cup of the soy sauce mixture to a small bowl and stir in 2/3 cup of the scallions. Set aside in the refrigerator.
  2. Stir the remaining 1/3 cup of scallions into the remaining soy sauce mixture. Transfer the soy sauce-scallion mixture to a resealable bag, add the steak, and set aside in the refrigerator to marinate for at least an hour or as long as overnight.
  3. Remove the steak from the marinade and allow to come to room temperature.
  4. Meanwhile, in a medium saucepan, cook the rice according to package directions. Set aside, covered.
  5. Heat a large grill pan over medium-high heat and brush the grate with neutral-flavored oil. Cook the steak slices until just done, 1 to 2 minutes per side.
  6. Arrange the rice in bowls and arrange the steak on top. Arrange the bean sprouts, lettuce, carrots, kimchi, and chili bean paste around it. Top with the reserved soy sauce-scallion mixture and serve.

Tip: Look for prepared kimchi in the produce section and Korean red pepper paste in the Asian section of your supermarket.

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