Simple Beef Bulgogi Rice Bowl
A Delicious One-Bowl Meal: Korean Beef Bulgogi Rice Bowl with a Hint of Japanese Gyudon Flavor!
Hello everyone, this is Henri’s Sister. Today, we’re making a delicious beef bulgogi rice bowl! I’ve thawed the frozen beef in the refrigerator overnight. The beef I’m using is Australian bulgogi cut, packaged in 300g portions. It’s perfect for single servings, tastes great, and I always keep about five packs on hand to use for bulgogi, hot pot, or even in soups. Let’s make a satisfying meal that the whole family will love!
Ingredients- Beef bulgogi cut 300g
- Soy sauce 1 Tbsp
- Udon dashi (Tsuyu) 1 Tbsp
- Shredded green onion 1 cup
- Egg 1
- Onion 1 cup
- Minced garlic 1/2 Tbsp
- Shredded ginger a little
- Plum extract 2 Tbsp
- Black pepper a pinch
- Onion juice 1 packet
- Sesame oil 1 Tbsp
Cooking Instructions
Step 1
It’s so convenient these days to find beef packaged in 300g portions like this. It’s perfect for individual servings and the meat quality is good, so I usually buy about five packs at once to use for bulgogi, shabu-shabu, and soups.
Step 2
Place the thawed beef on a colander to drain any excess liquid or blood. Draining the blood helps remove any gamey flavors and results in a cleaner taste.
Step 3
Cut the beef into bite-sized pieces as desired. Cutting it too small might cause it to break apart while cooking, so aim for a moderate size.
Step 4
Slice the onion thinly into shreds. About 1 cup’s worth is perfect. The natural sweetness of the onion will complement the bulgogi sauce beautifully.
Step 5
Let’s start making the sauce. First, prepare 1 tablespoon of udon dashi (tsuyu).
Step 6
Add 1 tablespoon of soy sauce to the mix.
Step 7
Sprinkle in some black pepper and add 2 tablespoons of plum extract for sweetness and umami. These ingredients will enhance the overall flavor of the beef.
Step 8
Place the beef in a frying pan. First, add just the plum extract and stir-fry briefly. Once the beef changes color, add the prepared sauce (1 Tbsp soy sauce, 1 Tbsp udon dashi, 1/2 Tbsp minced garlic) and gently mix everything together, ensuring the marinade coats the beef evenly.
Step 9
If you have onion juice at home, definitely add it here! It’s a secret ingredient that makes the meat incredibly tender and effectively removes any unwanted odors. I always use onion juice in my meat dishes.
Step 10
Now, stir-fry the marinated beef over medium heat. Remember to stir occasionally to prevent it from burning.
Step 11
When the beef is about 70-80% cooked, add the shredded onion and continue to stir-fry. Today, we’re using only onion instead of green onions for extra flavor. You can add chopped green onions too, if you like.
Step 12
The beef and onions are almost done. Since this is a rice bowl, you don’t need to reduce the sauce too much; a little bit of flavorful broth will mix wonderfully with the rice. Finally, drizzle in 1 tablespoon of sesame oil and a pinch of black pepper to finish. The nutty aroma will make it even more delicious.
Step 13
Our delicious beef bulgogi is ready! Now, let’s prepare the toppings for the rice bowl.
Step 14
Prepare the fresh shredded green onions for topping. If you slice them thinly with a mandoline and rinse them in cold water, then refrigerate, they will stay crisp and fresh. Since we didn’t add green onions while cooking the beef, these will add a nice fresh element now.
Step 15
Fry an egg sunny-side up with a runny yolk. It’s absolutely delicious when you break the yolk over the rice and mix it in!
Step 16
Place a generous portion of warm rice into a bowl. This will be the base of our delicious rice bowl.
Step 17
Top the rice generously with the well-cooked beef bulgogi. Make sure to cover the rice completely for a visually appealing dish.
Step 18
Now, add the beautifully fried sunny-side-up egg on top.
Step 19
Finally, arrange the fresh shredded green onions attractively over the egg, letting the vibrant yellow yolk peek through. The color of the green onions will make the rice bowl look even more appetizing.
Step 20
Finish with a sprinkle of sesame seeds for extra nutty flavor. For a touch reminiscent of Japanese gyudon, add a few strands of shredded ginger. Tsuyu (udon dashi) and ginger are key components of gyudon, and I found that incorporating a little into Korean bulgogi makes for a surprisingly good combination! If the ginger flavor is too strong for you, feel free to omit it. Also, if you prefer not to have raw green onions, you can stir-fry them with the beef. I personally enjoy the fresh and zesty taste of raw shredded green onions. Adjust to your preference and enjoy this delicious meal!
