This Bulgogi Rice Bowl is a delightful Korean-inspired dish that combines tender, flavorful marinated beef with a variety of fresh and tangy toppings. The combination of sweet, savory, and spicy flavors makes it a perfect comfort meal. Whether you top it with a raw egg yolk or a fried egg, this dish is sure to impress. It's a quick and satisfying meal that brings the taste of Korean BBQ to your home.
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In a bowl, combine sesame oil, grated pear, coconut aminos, honey, sesame seeds, garlic, ginger, gochujang, and black pepper. Add sliced beef, mix well, and marinate for at least 30 minutes.
Heat a pan over medium-high heat. Cook the marinated beef for 2-3 minutes per side until caramelized.
In a bowl, add rice, then top with bulgogi, kimchi, cucumber, a raw egg yolk (or fried egg), green onion, and sesame seeds.
For the best flavor, marinate the beef overnight in the refrigerator.
Adjust the amount of gochujang to suit your spice preference.
Use freshly cooked rice for the best texture and flavor.
Can I use a different cut of beef?
Yes, you can use other tender cuts of beef like flank steak or skirt steak. Just make sure to slice it thinly for the best texture.
What can I use instead of coconut aminos?
You can substitute coconut aminos with soy sauce or tamari if you prefer.
Is it necessary to use a raw egg yolk?
No, you can use a fried egg instead if you prefer or skip the egg entirely.
Can I make this dish vegetarian?
Yes, you can substitute the beef with tofu or mushrooms and adjust the marinade accordingly.
How do I store leftovers?
Store the cooked beef and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat before serving.
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