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Korean Beef Bulgogi Rice Bowl

Crispy, sweet, caramelized strips of bulgogi steak with Fierce Ferments kimchi, fresh scallions, carrots, radishes and sesame seeds. A portion of the proceeds from this dish will go to benefit the Culinary Arts Scholarship Program at St. Paul College!
Difficulty: Easy
Time: 25-30 min
This dish is Gluten-Free
Calories: 410 Fat: 7g Carbs: 48g Protein: 36g

ABOUT THE DISH

Bulgogi is a traditional beef bbq with sweet and slightly spicy bbq sauce made from tamari, sugar, and gochuchang (fermented chili paste). Roy Choi’s famous L.A. food truck, Kogi popularized Korean bbq in the US.

Nathan Sartain
This recipe was designed by local chef:
Chef Nathan Sartain
Chef Sartain is currently the culinary arts program director for St. Paul College. He is a certified executive chef and certified culinary educator who has worked in all aspects of the food industry. Chef Sartain believes chefs have the ability to affect change in the conventional food system and is passionate about public health, and sustainable fare. Here at Local Crate we are very excited about working with Chef Sartain.
Ingredients
Tamari
Sugar
Ginger
Garlic
Rice Wine
Sesame oil
Sushi rice
Fierce Ferments kimchi
Radishes
Carrot
Scallion
Sesame seeds
Gochujang
Strip steak

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Bias slice Cutting or slicing on a diagonal angle
Caramelize To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.

What you need

Small bowl

Small pot

Medium Skillet

Cooking Instructions

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Step 1: SLICE THE BEEF

Remove steak from package; rinse and pat dry. Use a sharp knife, thinly slice beef, against the grain into strips. ** Note: Please see chef tip video for demonstration.

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Step 2: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Peel and grate ginger (See ginger peeling instruction card). Mince or grate garlic. Remove root from radish; thinly slice. Peel carrot; discard peel, then continue peeling into ribbons. Remove root from scallions; bias slice.

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Step 3: MARINATE THE BEEF

Combine tamari, sugar, ginger, garlic, rice wine, gochujang, and sesame oil in a medium bowl. Whisk well until all ingredients are combined. Add sliced steak, cover and set aside at room temperature.

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Step 4: COOK THE RICE

Combine sushi rice with 1½ cups water in a small pot with lid. Cover and bring to a boil; reduce to a simmer and cook for 20 min or until water has been absorbed. Remove from heat, keep covered. Fluff rice with fork before serving. While rice is cooking start cooking, the beef (Step #5).

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Step 5: COOK THE BEEF

Heat 1 Tbsp. oil in large sauté pan over medium-high to high heat. Remove steak from marinade. When pan is quite hot, add meat and sear until golden brown and caramelized, about 1-2 min per side. ** Note: Skillet needs to be really hot to caramelize the sugars quickly. Remove beef from pan and add marinade to deglaze pan. Simmer for 1-2 min; remove from pan and reserve. USDA recommends cooking beef to an internal temperature of 145ºF.

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Step 6: PLATE YOUR DISH

Divide rice between two bowls. Layer steak, kim chi, scallions, carrots, radish and sesame seeds. Top with remaining cooked marinated, if desired. Enjoy!