Thursday, June 4, 2020

EASY BEEF BULGOGI BOWLS



EASY BEEF BULGOGI BOWLS







It is an excellent recipe for the summer because it is cooked fairly quickly and requires no cooking time. Yeah!

Ingredients:

FOR THE BEEF BULGOGI:
  • 2 Tablespoons chili garlic sauce or Gochujang Chili Sauce, or more to taste
  • 2 pounds ribeye or top sirloin steaks, cut into 1/8-inch-thick slices
  • 1/2 cup packed light brown sugar
  • 2 Tablespoons minced ginger
  • 2 Tablespoons minced garlic
  • 1/4 cup thinly sliced shallots
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon sesame oil
  • 1/4 cup rice wine vinegar
  • 1/2 cup soy sauce

FOR ASSEMBLING THE BOWLS:
  • 1 cup homemade or store-bought kimchi
  • 1 English cucumber, cut into ribbons
  • 3 cups cooked rice
  • 4 fried eggs


Instructions:

MAKE THE BEEF BULGOGI:
  1. In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger and shallots.
  2. Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of 2 hours and up to overnight.
  3. Heat a large sauté pan over high heat. Add the vegetable oil then using a slotted spoon, add the marinated beef, searing it quickly on all side and being careful not to overcrowd the pan. Transfer the beef to a plate.

ASSEMBLE THE BOWLS:
  1. Divide the rice among four serving bowls and top it with the beef bulgogi.
  2. Top each bowl with a fried egg, a portion of kimchi and cucumber ribbons. Serve immediately. Enjoy your dinner!