Creamy Bulgogi Risotto
A Special Weekend Treat for the Whole Family: Creamy Bulgogi Risotto with Savory Bulgogi and Rich Cream Sauce!
Tender bulgogi and perfectly cooked rice meet a luscious cream sauce for an explosion of flavor in every bite! This magical recipe even gets picky eaters to enjoy their vegetables. Stir-fried bulgogi is combined with fresh vegetables, a smooth cream sauce, and plenty of gooey mozzarella cheese, then baked to perfection. It transforms an ordinary weekend dinner into a delightful gourmet meal. Even children who are typically hesitant about vegetables will be drawn to the delicious taste of bulgogi. There’s nothing more heartwarming for a parent than seeing their child enjoy the food they’ve prepared. Present your child with a healthy and delicious homemade meal using this recipe!
Risotto Base Ingredients
- 1 cup bulgogi-style beef
- 1 cup store-bought cream pasta sauce
- 1 serving cooked rice
- 1/4 red bell pepper (finely chopped)
- 1/4 yellow bell pepper (finely chopped)
- 1/4 green bell pepper (finely chopped)
- 1/4 onion (finely chopped)
- 1/2 cup mozzarella cheese
- 2 pinches salt
- 2 pinches black pepper
Bulgogi Marinade Ingredients
- 2 tbsp soy sauce
- 1 tbsp cooking wine (mirin or sake)
- 1 tbsp corn syrup or honey
- 1 tbsp plum extract (maesilcheong)
- 1 tbsp sesame oil
- 2 pinches black pepper
- 2 tbsp soy sauce
- 1 tbsp cooking wine (mirin or sake)
- 1 tbsp corn syrup or honey
- 1 tbsp plum extract (maesilcheong)
- 1 tbsp sesame oil
- 2 pinches black pepper
Cooking Instructions
Step 1
First, let’s marinate the bulgogi beef to enhance its flavor. While the beef is marinating, you can prepare the other ingredients to save time. In a bowl, combine 1 cup of bulgogi-style beef with 2 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp corn syrup, 1 tbsp plum extract, 1 tbsp sesame oil, and a pinch of black pepper. Gently mix everything together with your hands until the beef is well coated and let it marinate.
Step 2
Prepare the vegetables to add color and texture to the risotto. Wash the red bell pepper, yellow bell pepper, green bell pepper, and onion thoroughly. Remove any seeds and dice them as finely as possible. Feel free to use any leftover vegetables you have in your refrigerator – this is a great opportunity to use them up! Using vegetables helps boost the nutritional value and reduces food waste.
Step 3
Heat a lightly oiled pan over medium-high heat. Add the finely chopped vegetables and stir-fry them. Season lightly with salt and pepper, then stir well to combine. It’s important not to overcook the vegetables; you want them to be tender-crisp, not mushy. Stir-fry just until the vegetables begin to soften and turn translucent.
Step 4
Once the vegetables start to cook, add the marinated bulgogi beef to the pan and stir-fry together over medium-high heat. If your bulgogi beef is cut into long strips, you can cut them into bite-sized pieces before cooking or after they are cooked. Using ground beef will make the process even easier. (I chose to cut them into manageable pieces after cooking.)
Step 5
When the beef is fully cooked, add the warm cooked rice to the pan. Stir-fry quickly, breaking up any clumps of rice with your spatula, ensuring the delicious bulgogi marinade evenly coats every grain of rice. Continue to stir and mix until everything is well combined. This step creates a flavorful base for your risotto.
Step 6
Now that the rice, bulgogi, and vegetables are nicely stir-fried, pour in 1 cup of the cream pasta sauce. Stir everything together until the sauce is well incorporated and coats the rice evenly. The creamy sauce and the savory bulgogi will meld together to create a wonderful risotto.
Step 7
Transfer the prepared creamy bulgogi risotto into an oven-safe dish. Top generously with mozzarella cheese. Don’t be shy with the cheese – the more, the better for that delicious, gooey finish!
Step 8
Bake in a preheated oven at 180°C (350°F) for about 10 minutes. Oven temperatures can vary, so keep an eye on it and check the risotto periodically. You’re looking for the mozzarella cheese to be melted and nicely golden brown. Serve immediately while it’s hot and bubbly!
