My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! Repeat with the second batch. Heat half the vegetable oil in a large heavy-based frying pan over medium heat. (The time can vary depending on your freezer setting, the thickness and size of the meat). It Will last about 5 days in the refrigerator. This will infuse the oil with the garlic flavor. I’ll be making it again for sure. ASSEMBLE: Place the rice in a bowl, topped with cooked steak, cucumber + carrot salad, half boiled egg and sprinkle with sliced scallions or toasted sesame seeds. Cook rice in large nonstick skillet as directed on package, omitting salt. The rice is killer! Stir to coat the meat evenly. // Refrigerate for 1-2 hours (now would be a … Real talk though, this is garlicky. Hearty Korean BBQ Bowls made with bulgogi beef, garlic scented rice, quick cucumber carrot salad, and half boiled eggs. The only thing I add to mine is some homemade Kimchi. It’s filling. Allow to marinate for atleast 5-10 minutes in the refrigerator. We’re making garlic scented rice. Unfortunately, I don’t have the nutritional information calculated on hand for this one. You can remove the garlic if you don't want it to be too garlicky at this point. Heat on medium-low and sautè for 5 to 8 minutes or until tender. I crave it quite often and my husband loves this too! I have made it at least 20 times & pretty much have the recipe memorized by now.I wanted to also say that I have made this using applesauce instead of the Asian pear when I didn’t have one on hand & it worked really well. Use immediately or allow refrigerate until needed. The sheer possi-bowl-ites (yes, I went there) for the fall are a little insane and frankly my friend, they make me a little giddy with joy. Step 3 And I get that that isn’t everyones scene. We just warm it in the microwave & top it with the other stuff, it’s always perfect.I feel like you could open a restaurant with just this one recipe & it would be a hit. I made this last night for dinner & it was seriously amazing!It looks like a lot of steps, but it’s all pretty simple really & didn’t take very long. I didn’t have the Asian pear, so I substituted an apple. I’m sure you can make this recipe with regular/basmati rice, however this will require some tinkering on your part in the department of cooking time and additional cooking liquids. Instructions. I’m using parboiled rice in this recipe because it’s kinda been one of my top 10 food obsessions of 2016. Here’s how this whole all comes together: You put a big spoon of warm garlic scented rice in your bowl, top it with the caramelized korean bbq and then comes the pickled veggies, followed by a fried or half-boiled egg and for a hint of freshness we’re doing sliced scallions and jalapeños with a squeeze of store-bought sriracha mayo. Thank you for the delicious recipe! Bowls were my jam this summer and that shouldn’t change just because the seasons do, right? It is seriously life changing. And it came together so easily with doing the rice in the instant pot while I cooked the meat. The base of any good rice bowl is the rice (duh, right) and this Korean bbq bowl is no exception. I literally quadrupled this recipe & it turned out perfectly! As a garlic lover I find most recipes that advertise ‘Garlicky’ tend to be pretty mild but this was perfect! originally published September 19, 2016 — last updated May 17, 2020 This site requires JavaScript. Stir gently to coat the … STEAK MARINADE: In a food processor combine the pear, garlic, ginger, and onion and pulse until a thick paste forms. And thanks for the tip on the applesauce! These hearty Korean bbq bowls are a spin off of my bulgogi beef kabobs where I first learned the amazingness of a unripe pear and how it’s tenderizing abilities are a little bit magical. Heat a large skillet over medium-high heat. It starts with a couple inches of ginger, a few garlic cloves, half an onion, and half an asian pear. Spray a nonstick skillet with olive oil, add the onion, ginger and garlic with a pinch of kosher salt. Spoon into 4 bowls; cover to … When ready to cook, heat a large cast iron skillet over high heat. * Percent Daily Values are based on a 2,000 calorie diet. Toss cucumbers with vinegar in small bowl. Bulgogi is paper-thin slices of beef marinated in our Korean beef marinade. I needed to get back on here & rave about this recipe one more time.This is seriously a favorite in our house. Pulse the dressing ingredients in a food processor until smooth. You want to do this is batches because otherwise you’ll end up with steamed beef and really, that just isn’t pretty or delicious. My family loved it and said it was way better than take-out. If you’d like, you can paste the URL of this page into and it’ll automatically calculate it for you! Bulgogi (불고기), also known as Korean BBQ beef, is marinated thinly sliced beef. GARLIC SCENTED RICE: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice to remove any excess starch, set aside. I make the rice & the beef in big batches & then freeze it in smaller portions so we have instant dinner whenever. Spoon into 4 bowls; cover to keep warm. Put the tray into the freezer and let the meat partially freeze for about 2 to 2.5 hours. I try to cut back on beef occasionally so I have made this with chicken and I find that the marinade works just as well with that. Great job with this recipe! Mix together the Marinade ingredients in a small bowl, then add the beef. Please check our privacy and disclosure policy. Cook rice in large nonstick skillet as directed on package, omitting salt. Delicious! Korean BBQ Bowls with Garlic Scented Rice. Glad to hear you make it so often! * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. To be honest, I’ve only let it go for a maximum of 4 hours. We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to and through RewardStyle. Drizzle with sriracha mayo if desired. We had the garlic scented rice (which I just cooked in the rice cooker; I toasted the rice as instructed, but then I just poured it all into a rice cooker & added the chicken broth instead of water), then a big bowl filled with the steak, various toppings & the incredible sriracha mayo. Please enable JavaScript in the browser settings and try again. So I’m not sure how it would hold up overnight. My husband kept saying, “I feel like I’m eating at a restaurant, this is so good!”. This was a great recipe! You can certainly use long grain/ basmati rice but you'll need to adjust the cooking liquid and cooking time accordingly. You’re combining sesame seeds, red pepper flakes, a little salt, 1/4 cup rice vinegar and a little honey in a bowl and adding in sliced cucs and shredded carrots and letting it sit for at least 10 minutes in the refrigerator to give it that sweet//salty//tangy flavor. It is absolute comfort food. Combine vegetables, grains and lean meat for our Korean BBQ Beef Rice Bowls. Our Korean BBQ Beef Bowls recipe is a tasty Healthy Living recipe. And when you go in for your first bite, you grab a little bit of eeeeeerrything because korean bbq bowls are meant to be flavor//color//nutrition all packed into every single bite. Cook up the steak on a cast iron skillet in batches so that the meat sears and seals in all those amazing flavors. Step 2 Thank you! It’s all sorts of addicting. Reserve for later use, stirring occasionally. Thank you again for a great recipe! I suggest substituting with a full bosc pear though (as they’re smaller. Add the chicken broth and allow to come to a boil, stir just once to break up lumps. It’s seriosuly my favorite recipe and has been for months now. Top with cucumbers, onions and sesame seed. Harvest bowls? Beef: There are a lot of variations you can use in substitution for the beef. While your steak marinates, get the pickled veggie salad going. By garlicky, we’re talkin’ about infusing the olive oil as it heats up with freshly sliced garlic and then we’re going to sauté the rice in that oil before cooking it so the garlic flavor is hugging every single grain of rice. To make your own sriracha mayo: combine 1/2 cup mayonnaise, 2-3 tablespoons sriracha sauce, 1 teaspoon sugar, and 1 teaspoon soy sauce in a bowl and stir until completely mixed. This one goes out to all my garlic fanatics out there. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Could I substitute bosc pear for the Asian pear? Add the rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn't stick or burn. Add the oil and garlic to a skillet and heat the skillet over medium heat. Along with that we need a little soy sauce, brown sugar, scallions, and sesame oil. Save my name, email, and website in this browser for the next time I comment.