Korean Beef Bulgogi Bowl

This delicious beef bulgogi bowl is Korean comfort food at its best.

The ingredient of Korean Beef Bulgogi Bowl

• 500g thick beef rump steak
• 60ml 1 4 cup light soy sauce
• 2 teaspoons sesame oil
• 3 teaspoons finely grated fresh ginger
• 3 garlic cloves crushed
• 2 baby bok choy
• 2 tablespoons vegetable oil
• 270g 11 3 cups white rice cooked
• 4 eggs
• 1 tablespoon sesame seeds toasted
• 100g fresh shiitake mushrooms
• 1 nashi pear quartered thinly sliced
• 3 radishes thinly sliced
• snow pea sprouts to serve
• micro herbs to serve
• sriracha chilli sauce to serve

The Instruction of korean beef bulgogi bowl

• wrap the beef in plastic wrap and place in the freezer for 2 hours or until firm thinly slice across the grain combine the soy sauce sesame oil ginger and garlic in a shallow glass or ceramic dish add the beef and stir to combine set aside
• steam bok choy until bright green and tender crisp cut in half lengthways
• heat 1 tablespoon vegetable oil in a large non stick frying pan over medium heat add cooked rice and press firmly with a spatula cook for 10 minutes or until crisp and golden underneath transfer to a plate heat 2 tsp vegetable oil in the pan stir fry the beef in 2 batches for 1 2 minutes or until just cooked transfer to a plate heat the remaining 2 tsp vegetable oil in the pan gently crack the eggs into the pan cook for 4 minutes for soft yolks or until cooked to your liking
• divide the rice among 4 serving bowls top with beef sprinkle with toasted sesame seeds add bok choy mushrooms nashi pear radish eggs snow pea sprouts and micro herbs drizzle with sriracha sauce

Nutritions of Korean Beef Bulgogi Bowl

calories: 486 843 calories
calories: 23 grams fat
calories: 5 grams saturated fat
calories: 32 grams carbohydrates
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calories: 37 grams protein
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