Bulgogi Bowl
Bulgogi goes bibimbap.
Certain people who will remain nameless (but her name rhymes with McCall) have been bugging me about it putting this recipe on the blog. I finally got tired of the light stalking and the drunk 2 am texts, so here you go, “anonymous stalker”.
Why does this dish inspire obsessive behavior? Because it is packed with amazing flavor, is super easy to make, and it all cooks in the amount of time it takes to steam the rice. Perfect weeknight dinner material.
I honestly can’t remember if this dish came about because of our family’s love of rice bowl dinners, or if our love of rice bowls was inspired by this dish. Sort of a chicken/egg scenario.
And speaking of egg, many of our rice bowls wind up with an egg on top. It’s very nearly a family motto. Put an egg on it!
When you start with rice and add a little savory protein and a bunch of herbs, dinner can go a number of different directions. Kimchi, seaweed, leftover veggies and a fried egg, and it bends toward Korean bibimbap. Fish, avocado, maybe some mango, and we’ve got Hawaiian poke. But regardless of the direction we take it, dinner is always quick, balanced, comforting, and delicious.
For this version, our favorite topping is a variation on another Korean dish: bulgogi. Bulgogi is typically made by grilling beef marinated in a sauce of sugar, soy sauce and sesame oil, and is completely, utterly, effing delicious. Somehow more than the sum of its parts. Possibly, it’s witchcraft.
The recipe that follows uses that sauce with ground beef, and a huge amount of the holy flavor trinity of garlic, ginger and scallions. One might even say a shit load…if one were inclined toward a bit of gentle profanity. Which as you know, I am.
With those aromatics, plus brown sugar, soy and sesame, it’s a flavor party in your mouth and everyone’s invited. Not just beef, but any protein that takes a shine to a little sauté. Pork? Hard yes. Veal? Yup. Ground chicken? Sure. Tofu? Definitely. Minced flip flop? …Yeah, probably.
You’re welcome, McCall.
Makes enough for two adults and 2 hungry teenagers.
Shit You Need
2 pounds ground beef
1/2 cup packed brown sugar
1/2 cup low-sodium soy sauce (low-sodium is key, else you will need to chase dinner with a gallon of water)
1 heaping tablespoon gochugaru (Korean chile flake) or chile flake of choice, adjusted for spiciness
5 good-sized cloves of garlic, minced (close to 1/4 cup when you’re finished)
2 inches of ginger root, peeled, cut into slices, crushed and minced (close to 1/4 cup when you’re finished)
1 bunch scallions, chopped, white and green parts separated
2 tablespoons toasted sesame oil
2 tablespoons sesame seeds
1/2 bunch cilantro, chopped
Equal parts ginger, garlic, and scallion whites.
Keep Calm and justeffingcook
In a large sauté pan over medium heat, toast the sesame seeds until golden brown. Set aside.
Turn the heat to medium-high and add ground beef to the sauté pan. Cook until any fat has fully rendered and the beef begins to brown. Note: if you are using tofu or chicken, add oil to the pan and let it heat first, then toss in your protein and let it sizzle.
Meanwhile, add sugar and soy to a small bowl and whisk in the chile flakes. Set aside.
Once the beef has fully browned, check the level of fat in the pan. If there’s more than a tablespoon or so, drain the excess or dab it away with a paper towel.
Add ginger, garlic, and scallion whites and toss over medium heat until the aromatics are softened, about 3 minutes.
Add sesame oil and toss well. Your kitchen should now smell amazing.
Give the soy mixture one last whisk and add it to the skillet. Toss well to coat everything. I bet you thought your house couldn’t smell any better than it did a second ago. You were wrong.
Turn up the heat a bit to allow the liquid to come to a boil, then turn the heat back down to medium and allow the sauce to reduce.
Once the sauce is the consistency of syrup, take the skillet off the heat. Add the toasted sesame seeds along with 3/4 of the scallion greens and cilantro. Toss well.
Serve over rice, quinoa, or cooked grain of your choice. Garnish with the extra cilantro and scallion greens.
Bonus points if you put an egg on it.
Put an egg on it!