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Beef Bulgogi Bowl with Broccoli

Sweet, glazed beef bulgogi served over fluffy short grain rice with crunchy vegetables and drizzled with sweet gochujang sauce.
Difficulty: Easy
Time: 35-40 min
Calories: 650 Fat: 9g Carbs: 103g Protein: 40g

Here comes an easy recipe we can’t stop making! The Korean comfort dish, which literally translates to “fire meat,” involves marinating thin slices of meat (we use steak) and cooking them over a grill or a very hot flat top. To make it a complete meal, we serve the sizzling meat over short-grain rice, broccoli and crisp carrots for added fiber and nutrients. Pair this sweet and tangy bowl with a crisp beer and enjoy!

Ingredients
Sushi rice
Sugar
Gochujang
Broccoli
Radishes
Sesame seeds
Carrot
Steak

Cooking terms for this recipe

Garnish To add decorative or savory touches to food.
Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.  It was derived from the brining process.
Julienne To slice into thin strips about the size of matchsticks.
Sear To cook the surface of meat very quickly with intense heat.

What you need

Medium mixing bowl

Medium pot with lid

Medium skillet

Cooking Instructions

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Step 1: MARINATE STEAK

Read though the entire recipe before getting started. In a medium bowl, whisk gochujang with sugar and 2 tsp. water. Season with salt and pepper. Remove steak from package; rinse and pat dry. Thinly slice against grain. Add beef to marinade and toss to coat. Let marinate at room temperature while you proceed with Step #2.

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Step 2: COOK RICE

In a medium pot, combine sushi rice, a pinch of salt and 1 ¼ cups of water and bring to a boil over medium heat. Reduce heat to low, cover and cook until tender, 15 - 20 min. While rice is cooking, move on to Step #3.
Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

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Step 3: MISE EN PLACE

Wash and dry all produce. Trim ends of radish, then thinly slice. Trim and peel carrot, then julienne. Trim bottom ¼" of broccoli, then tear into small florets.

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Step 4: SEAR VEGETABLES

In a medium skillet, heat 1 Tbsp. oil until shimmering. Add carrots and broccoli and cook over moderate heat, stirring, until crisp and cooked, 3-4 min. Transfer to a plate, cover, and set aside.
Pro-tip: Place covered vegetables in a room temperature oven or microwave to keep them insulated and warm.

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Step 5: SEAR BEEF

In same skillet, heat 1 Tbsp. oil until shimmering. Remove beef from marinade and add to skillet. Reserve marinade. Sear beef over high heat, turning once, until charred and just cooked through, 3 to 5 min. Transfer to a plate. Add reserved marinade to skillet, plus 2 Tbsp. water and bring to a boil over high heat.* Cook until reduced by half, 2-3 min.
*Add 1-2 Tbsp. more water to reduce spice level.
Note: If you want your beef slightly pink, cook for 2-3 min only on one side, then transfer to a plate.
The USDA recommends cooking steak to an internal temperature of 145ºF.

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Step 6: PLATE YOUR DISH

Divide rice between two bowls. Layer steak, broccoli, carrots, radishes and sesame seeds. Top with remaining cooked marinade, if desired. Enjoy!