Golden Ratio Bulgogi Beef Rice Bowl: 10-Minute Recipe
Quick & Easy Bulgogi Beef Rice Bowl Using the ‘Backpacker’ Recipe
Craving a delicious and satisfying meal on a busy day? This quick Bulgogi Beef Rice Bowl, inspired by the popular ‘Backpacker’ recipe, can be ready in just 10 minutes! Enjoy the rich, savory flavor of tender bulgogi beef combined with fresh vegetables. It’s a perfect one-bowl meal to fuel your day!
Main Ingredients for a Hearty Meal- Beef Bulgogi 800g
- 1 Onion (thinly sliced)
- 1 handful Cabbage (thinly sliced)
- 1 pack Enoki Mushrooms (trimmed)
- 1 Green Onion (sliced diagonally)
- 2-4 Eggs (to your preference)
- 4 servings Warm Cooked Rice
Golden Bulgogi Sauce- 700-800ml Water
- 2 Bouillon Cubes (or chicken stock)
- 4 Tbsp Soy Sauce
- 2 Tbsp Mirin (or cooking wine)
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 Tbsp Plum Extract (Maesil-cheong)
- 2 Tbsp Oligodang (corn syrup, for gloss)
- 3 Tbsp Tsuyu (savory soy sauce base)
- A little Sesame Oil
- A little Black Pepper
- A little Sesame Seeds
- 700-800ml Water
- 2 Bouillon Cubes (or chicken stock)
- 4 Tbsp Soy Sauce
- 2 Tbsp Mirin (or cooking wine)
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 Tbsp Plum Extract (Maesil-cheong)
- 2 Tbsp Oligodang (corn syrup, for gloss)
- 3 Tbsp Tsuyu (savory soy sauce base)
- A little Sesame Oil
- A little Black Pepper
- A little Sesame Seeds
Cooking Instructions
Step 1
In a large pan, combine 700-800ml of water and 2 bouillon cubes. Bring to a boil over high heat. Once boiling, add the sliced onion, cabbage, and enoki mushrooms.
Step 2
Reduce heat to medium. Stir in 4 Tbsp soy sauce, 2 Tbsp mirin, 3 Tbsp tsuyu, 1 Tbsp plum extract, 1 Tbsp sugar, and 2 Tbsp oligodang to create the sauce base. Let it simmer, stirring occasionally, until well combined.
Step 3
Once the sauce is simmering, add the 800g of prepared beef bulgogi. As it cooks, skim off any foam that rises to the surface for a cleaner, more flavorful broth. Cook until the beef is tender.
Step 4
When the beef is partially cooked, add a generous amount of the sliced cabbage and onion. These vegetables will add wonderful flavor and texture. Stir in 1 Tbsp minced garlic and a pinch of black pepper to enhance the aroma.
Step 5
Finally, add the diagonally sliced green onions. Reduce the heat to low and simmer for another 5 minutes. The subtle sweetness and fragrance of the green onions will deepen the overall flavor of the dish.
Step 6
This recipe makes a generous portion, suitable for 4 servings, cooked all in one pan. You can portion it out for individual servings as needed. Feel free to adjust the quantities to your liking.
Step 7
For a single serving, ladle some of the bulgogi sauce into a separate bowl. Crack an egg into it and immediately turn off the heat. The residual heat will gently cook the egg, creating a soft-cooked egg similar to a poached egg. (If you prefer a fully cooked egg, let it sit for a bit longer after turning off the heat.)
Step 8
Now it’s time to assemble your delicious Bulgogi Beef Rice Bowl! Place the warm cooked rice in a bowl and generously spoon the prepared bulgogi mixture over it.
Step 9
For the finishing touches, sprinkle some of the sliced green onions for a pop of color. Drizzle with a little sesame oil and a sprinkle of sesame seeds for extra nutty flavor. Enjoy your hearty and delicious Bulgogi Beef Rice Bowl!
