14. Grilled bulgogi rice bowls
In this Asian-inspired bowl, a classic Korean marinated beef called bulgogi is used. You can find it prepackaged at many grocery stores or Asian markets.
Skill level: Beginner
Start to Finish: 1 hour, plus 1 hour marinating time
Prep: 15 minutes
Cook: 45 minutes
2 lbs. bulgogi beef (ours comes prepackaged at the grocery store) or sliced sirloin
6 garlic cloves, minced
1 teaspoon fresh grated ginger
1/2 cup soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon mirin
1/4 teaspoon black pepper
For the rice:
3½ cups of water
2 cups jasmine rice
2 tablespoons sesame oil
1 tablespoon salt
For the fixings:
Iceberg lettuce leaves
1 cup of julienned carrots
1 stalk of green onions, sliced
1 onion, sliced and/or diced
1 stalk bok choy, diced
1 teaspoon sesame oil
1. Combine garlic, ginger, soy sauce, honey, oil, mirin, and pepper.
2. Open packages of meat and place in a baking dish. Separate the thin slices of meat and cut off excess fat.
3. Pour marinade over the meat and massage it in with your hands. Cover and put in fridge for at least an hour.
4. While meat is marinating, prep vegetable fixings.
5. Start rice after 30 minutes of marinating: Bring 3½ cups of water to a boil with the 2 tablespoons sesame oil, and salt. Once boiling, Add 2 cups of rice, stir, cover, and reduce heat to low. Leave it alone for 30 minutes. After 30 minutes, remove from heat for serving.
6. While rice is cooking, place bok choy, onion and sesame oil in a pan and stir-fry until onions are cooked. Set aside.
7. On a preheated grill, place bulgogi meat on med high heat. Cook 4 minutes per side or until meat is firm and is easily removed from grill.
8. Place cooked rice, bok choy/onion mixture, carrots, lettuce, and meat on the table.
9. Assemble your bowl. Use the lettuce as a taco to place meat and fixings.
Recipe and photo by Betsy Ramirez, MEd, RDN of Supermarket Nutrition.
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