Savory Fish Sauce Marinated Beef Bulgogi Rice Bowl
The Ultimate Solo Meal: A Flavorful Fish Sauce Beef Bulgogi Rice Bowl Recipe
Elevate your solo dining experience with this exquisite Beef Bulgogi Rice Bowl, uniquely flavored with fish sauce for a deeper umami. This recipe features a rich medley of ingredients and a simple preparation process, ensuring a delicious and satisfying meal for anyone, anytime.
Main Ingredients- 400g thinly sliced beef for bulgogi
- Dried shiitake mushrooms (a few, soaked)
- 1 onion (thinly sliced)
- 1/4 carrot (thinly julienned)
- 1 green onion (cut diagonally)
Marinade Ingredients- 2.5 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- A pinch of minced green onion (optional)
- A pinch of black pepper
- 1 Tbsp toasted sesame seeds
- 1 Tbsp cooking wine (mirin or similar)
- 1 Tbsp plum extract (maesil cheong)
- 2.5 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- A pinch of minced green onion (optional)
- A pinch of black pepper
- 1 Tbsp toasted sesame seeds
- 1 Tbsp cooking wine (mirin or similar)
- 1 Tbsp plum extract (maesil cheong)
Cooking Instructions
Step 1
First, prepare 400g of thinly sliced beef suitable for bulgogi. In a mixing bowl, add the beef. Then, combine all the marinade ingredients: 2.5 tablespoons of fish sauce, 1 tablespoon of sugar, 1 tablespoon of minced garlic, a pinch of minced green onion, a pinch of black pepper, 1 tablespoon of toasted sesame seeds, 1 tablespoon of cooking wine, and 1 tablespoon of plum extract. Gently mix and massage the marinade into the beef until well coated. Let it marinate for at least 10 minutes for deeper flavor.
Step 2
Soak the dried shiitake mushrooms in lukewarm water for about 30 minutes until they are fully rehydrated. Once softened, squeeze out excess water, then thinly slice the mushrooms. Add the sliced mushrooms to the marinated beef and mix gently. The mushrooms’ unique aroma will further enhance the bulgogi’s savory depth.
Step 3
Heat a wide pan over medium heat. Add the marinated beef and shiitake mushrooms to the pan and begin stir-frying. It’s best to start on medium-high heat to sear the meat and lock in its juices.
Step 4
As the beef sizzles and cooks, continue stir-frying. Use chopsticks or a spatula to break apart any clumps of meat, ensuring even cooking and preventing it from sticking together.
Step 5
When the beef is about 70% cooked, add the thinly sliced carrot, onion, and diagonally cut green onion to the pan. Stir-fry everything together until the vegetables are tender-crisp. The natural sweetness of the vegetables will complement the savory bulgogi, adding a delightful texture and flavor.
Step 6
The vegetables used here are 1/4 carrot, 1 onion, and 1 green onion. Feel free to add other vegetables you enjoy. Continue stir-frying until the vegetables are slightly softened but still retain some bite.
Step 7
Since this is a rice bowl dish, we’ll add a bit more liquid for a sauce. Pour in 2/3 cup of water (approximately 130ml). For an even richer flavor, consider using anchovy or vegetable broth instead of plain water. Bring the mixture to a simmer and let it cook for a few minutes.
Step 8
Once the sauce is simmering, add a handful of pre-soaked glass noodles. Let them cook in the sauce for 1-2 minutes until tender and chewy. The noodles will absorb the delicious bulgogi sauce, making them incredibly flavorful.
Step 9
When all the ingredients are well combined and the sauce has slightly thickened, your delicious Fish Sauce Beef Bulgogi Rice Bowl is ready! Serve generously over a bowl of hot steamed rice. It’s a perfect, satisfying meal for one. Enjoy your delicious creation!
