This is an excellent formula for summer since it's pretty fast cookery and involves no kitchen appliance time whatever. Yeah!
Last month I used to be thinking that I actually needed to form one thing Bulgogi impressed once more and a bowl simply appeared most fitting. I mean, once could be a bowl formula not an honest idea?
It’s invariably an honest plan.
So I used that Bulgogi marinade from the pork on a bit of skirt cut of meat. You'll actually use pork here if you favor, however I like the jazz group of cut of meat and rice therefore I went with it. The cut of meat gets burnt during a super hot cooking pan, that helps it get nice and caramelized on the surface. It's delish!
Aside from a giant previous bowl of rice, I additionally created a spicy Korean peanut sauce to drizzle dominate the cut of meat. I cannot lie, this sauce is therefore sensible and a requirement for this formula. It simply adds another nice layer of flavor, and really, you'll ne'er get it wrong with a touch peanut sauce.
The rest of the bowl is pretty straightforward and you'll customise it to your feeling. I went with polished rice, cut purple cabbage, thinly sliced mango, cooked broccoli, kimchi, sliced avocado, contemporary basil, inexperienced onions and a dish. It’s quite heaps, however that’s what I like a couple of sensible bowl formula, a lot of contemporary or cooked veggies, an honest grain, a protein, Associate in Nursing egg and a lot of avocado…obviously.
This is an excellent formula for summer since it’s pretty fast cookery and involves no kitchen appliance time whatever. Yeah!
Oh, and don’t let all the ingredients scare you, it’s not that involved! With bowl recipes, the ingredients will simply compile, however you'll add or deduct no matter you're feeling!
OK which is that, Korean Bulgogi Bowl for the win!
INGREDIENTS
STEAK :
- 1 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1 tablespoon Gochujang can also sub sriracha
- 1 tablespoon fresh ginger grated
- 4 cloves garlic minced or grated
- 2 tablespoons sesame oil
- 2 pounds flank or skirt steak thinly sliced
- 2 tablespoons toasted sesame seeds
SPICY PEANUT SAUCE :
- 1/3 cup creamy peanut butter or tahini
- 2 tablespoons Korean Sunchang - sriracha or Gochujang can be substituted if needed
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- juice of 2 limes
BOWLS :
- 3-4 cups steamed rice brown rice and or quinoa
- 1 cup shredded cabbage
- 1 mango thinly sliced
- 1 cup steamed or roasted broccoli
- 1 avocado sliced
- large handful of both fresh basil + cilantro
- 4 fried poached or soft boiled eggs
- toasted sesame seeds + kimchi + limes for serving
INSTRUCTIONS
STEAK :
- In a large bowl or gallon size ziplock bag, combine the soy sauce, brown sugar, Gochujang (Korean chile paste), ginger, garlic and sesame oil. Add the steak and toss well to coat. Try to make sure that almost all of the steak is submerged in the sauce. Cover and place in the fridge for 1 hour or overnight.
- Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil, remove the steak from the marinade and add it to the hot pan. Let it get a nice caramelization on one side, then turn and let it caramelize another 2 minutes. Add in a few tablespoons of the marinade and cook 2-3 minutes or until the sauce has thickened slightly and coats the steak. Remove from the heat and stir in a handful of toasted sesame seeds.
SPICY PEANUT SAUCE :
- In a food processor or blender, combine all the ingredients for the sauce along with 1/4 cup water. Process until smooth and creamy, adding more water, 1 tablespoon at a time, until your desired consistency is reached.
BOWLS :
- Divide the rice or quinoa among bowls and top with equal amounts of steak. Toss the cabbage with the mango and a pinch of salt + pepper. Add the cabbage + mango to the bowls. Layer on the broccoli, avocado, basil and cilantro. Finish each bowl with an egg, chopped green onions, kimchi, toasted sesame seeds and a good drizzle of the spicy peanut sauce. Serve with more peanut sauce for drizzling. EAT!
0 Comments