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KOREAN BEEF RICE BOWLKorean Beef Rice Bowl from Nara

Korean Beef Rice Bowl
Posted: 06/4/2014

INGREDIENTS:

4 c. Steamed Jasmine rice

1 c. Spinach

1 c. Bean Sprouts

½ c. Shitake Mushrooms - Sliced

2 c. Lettuce - cut

1 c. Carrots - sliced

2 c. Gochujang paste (Korean spicy red miso)

Sesame oil to the taste

½ c. Soy Sauce

¼ c. Mirin

¼ c. Rice Vinegar

3 tbsp. Chili Powder

4 fresh eggs

1 lb. Rib-eye Steak - sliced thin

Nara

INSTRUCTIONS:

1) Korean BBQ Marinade

    1 tsp. Garlic - minced

    1 tsp. Ginger – minced

    ¼ c. Mirin

    ¼ c. Soy Sauce

    ¼ c. Sake

    2 tbsp. Sesame Oil

2) In a medium bowl, mix together all of Korean BBQ marinade ingredients and then place the meat in the marinade, cover, and refrigerate for at least 30 minutes (overnight works well also).  Grilled meat to tender and put aside.

3) Steam the vegetables separately: bean sprouts, shitake mushrooms, spinach then put aside to cool down. Use the Korean BBQ Marinade ingredients, and add ¼ cup Gojuchang paste, sesame oil, rice vinegar, chili powder mix with each vegetable separately and set aside.

4) Fry the eggs so that one side the yolks are runny but whites are firm, 2-4 minutes each, put aside.

5) Divide steamed rice into 4 large serving bowls, approx. 1 cup each; lightly flat the rice.  Next, place the grilled meat, marinated bean sprouts, shitake mushrooms, spinach, lettuce, carrots around the bowl; add the fried egg on top of each bowl. Garnish with a small amount of Gochujang paste if desired.



Cook Time: