June 9, 2021
Bibimbap/Beef Bulgogi Bowls
bringing KBBQ to your table
nuga baegopeu ni
(who's hungry)?
I'm not sure if you've ever had the pleasure of dining at an All-You-Can-Eat (AYCE) Korean BBQ restaurant, but I highly recommend it. It's a fun way to dine & share a drink with friends/family. Korean food is packed with flavor, ranging from sweet soy to spicy chili & everything in-between. The options are endless, weather it comes from your choice of protein, banchan (side dishes), & kitchen entrees.
AYCE can be overwhelming if you're a first-timer. If you want an introductory taste to Korean food, try bimbimbap (rice bowl)!
I've created this Korean-inspired bowl that does not disappoint. Sweet & tangy beef bulgogi, honey-sriracha brussel sprouts, kimichi, & pickled cucumbers served over a bed of brown rice. Feel free to swap out brown rice for white rice or lettuce, you can't go wrong either way.
I hope you enjoy, stay nashful!
bbq + marinade:
- 1/2 cup coconut aminos
- 2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 3 cloves garlic, minced, or pressed
- 1/2 tbsp fresh ginger, grated or microplaned
- 1 tbsp coconut sugar (can substitute with granulated or brown sugar)
- 1/4 tsp ground black pepper
- 1/4 tsp Korean chili pepper
- 1 tsp sesame seeds
- 2 stalks scallions, finely chopped
- 2 - 2 & 1/2 lbs beef (I used ribeye and short-ribs)
rice:
- 2 cups brown rice
- 3 cups water
pickled cucumbers:
- 3-4 mini cucumbers, sliced very thinly on a mandoline or using a vegetable peeler
- 1/2 - 2/3 cup rice wine vinegar
- 1 tbsp coconut sugar (or granulated sugar)
- 1/4 cup water
- Korean chili flakes to taste
crispy sriracha-honey brussels:
- 2 lb brussels sprouts, shredded or sliced thinly
- 2 tbsp avocado oil
- 1/4 cup honey
- 1-2 tbsp sriracha
you'll also need store-bought kimchi
(you can find this near the sauerkraut at your local grocery store)
let's get cooking:
- Place a saucepan on medium-high heat, add the brown rice & water, bring to a rolling boil, then lower the heat to low & cook rice until all extra liquid is soaked up & the rice is soft (about 30 minutes).
- Combine all the marinade ingredients except the beef in a bowl, whisk well, then set aside.
- If you have any bone-in beef, cut out the bone. You can save it in a zip-lock bag & keep it in the freezer make broth later or toss it, the choice is yours. Slice your beef into thin strips.
- Put the beef in a large container or zip-lock bag, pour in the marinade, mix-well, & let it sit in the fridge for at least an hour.
- While the meat is marinating, make the pickled cucumbers by slicing the mini cucumbers into thin rounds on a mandoline or with a vegetable peeler, then place in a mason jar or air-tight container.
- Place a small sauce pan on medium heat, add the vinegar, sugar, water & chili powder to a boil, remove from heat, pour over sliced cucumbers, cover, & set aside.
- Use a food processor to shred the brussels, or slice thinly with a sharp knife. In a bowl, toss the brussels with avocado oil, then cook in batches in an air fryer at 350 for 10-12 minutes, tossing/shaking the basket every 4-5 minutes, & set aside in a bowl.
- In the same saucepan used to make the pickled cucumbers, add honey & sriracha, then cook on medium-low heat until they are well combined. Pour the mixture over the brussels & mix until it is evenly covered.
- Place a large nonstick saucepan on medium-high to high heat. Once the pan is searing hot, cook the bulgogi in batches (about 4-6 minutes) & set aside in a bowl.
- Time to chow down! Place a scoop of rice at the bottom of a large bowl, add as much beef, brussels, pickled cucumbers, & kimchi as your heart desires & enjoy.
Want to make things more fun? Share a drink with friends by serving it with Soju (Korean vodka)! Peach Soju is my all-time favorite.
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