I’m bringing back Bowl Food Monday. These Korean Bulgogi BBQ Steak Bowls are not terrible, but not great either so great!!
Pause, is that a thing, or is it just meatless Monday? I don’t know, yet I figure we should make Bowl Food Monday a thing. I have an inclination that I may have visited about this previously, however, my mind is in a present condition of composing, cook, compose, so everything’s sort of fluffy here… days are beginning to mix. UGH.
Fortunately, we have these yummy Korean Bulgogi BBQ Steak Bowls to talk about! Gracious, and Father’s Day! Did you folks have a decent one? The climate here has been so magnificent, 80-degree temps which are very remarkable in these parts. I needed to do some cooking, yet what’s going on there. Like I referenced a week ago, my father isn’t much into Father’s Day, so we don’t generally make an immense arrangement out of it. Only a decent supper and a decent pastry. My mother made my father an extremely extraordinary photograph book, however. He got a transcribed note from me, since one, I held on to consider a present until the latest possible time, and two, I got him the main great present I could consider for Christmas… so note it was!
All and all, I think it was a truly pleasant day! Benefited you folks make in any way plans? A lot of you snapped me this pasta serving of mixed greens and these burgers!! That is so fun, I LOVE when you folks label me on Instagram or snap me photographs on Snapchat
Alright, so how about we talk Korean Bulgogi. I originally began to try different things with this flavor a year ago when I made these KILLER Bulgogi Pork Tacos. At that moment, I fell hard for the zesty/sweet flavor combo. So did you folks, because a huge amount of you have made those tacos and cherished them the same amount of as me!
A month ago I was believing that I truly needed to make something Bulgogi enlivened again and a bowl just appeared to be generally fitting. That is to say, when is a bowl formula not a smart thought?
It’s constantly a smart thought.
So I utilized that Bulgogi marinade from the pork on a bit of skirt steak. You can utilize pork here if you like, yet I love the combo of steak and rice so I went with it. The steak gets cooked in an excessively hot skillet, which causes it to get pleasant and caramelized outwardly. It is delish!
Besides a major old bowl of rice, I additionally made a zesty Korean nut sauce to shower overtop the steak. I can’t lie, this sauce is so acceptable and a MUST for this formula. It just includes another incredible layer of flavor, and truly, you can never turn out badly with a little nut sauce.
Korean Bulgogi BBQ Steak Bowls
• 1 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1 tablespoon Gochujang can also sub sriracha
• 1 tablespoon fresh ginger grated
• 4 cloves garlic minced or grated
• 2 tablespoons sesame oil
• 2 pounds flank or skirt steak thinly sliced
• 2 tablespoons toasted sesame seeds
SPICY PEANUT SAUCE
• 1/3 cup creamy peanut butter or tahini
• 2 tablespoons Korean Sunchang – sriracha or Gochujang can be substituted if needed*
• 2 tablespoons rice vinegar
• 1 tablespoon low sodium soy sauce
• juice of 2 limes
• 3-4 cups steamed rice brown rice and or quinoa
• 1 cup shredded cabbage
• 1 mango thinly sliced
• 1 cup steamed or roasted broccoli
• 1 avocado sliced
• large handful of both fresh basil + cilantro
• 4 fried poached or soft boiled eggs
• toasted sesame seeds + kimchi + limes for serving
1. In a large bowl or gallon size ziplock bag, combine the soy sauce, brown sugar, Gochujang (Korean chile paste), ginger, garlic and sesame oil. Add the steak and toss well to coat. Try to make sure that almost all of the steak is submerged in the sauce. Cover and place in the fridge for 1 hour or overnight.
2. Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil, remove the steak from the marinade and add it to the hot pan. Let it get a nice caramelization on one side, then turn and let it caramelize another 2 minutes. Add in a few tablespoons of the marinade and cook 2-3 minutes or until the sauce has thickened slightly and coats the steak. Remove from the heat and stir in a handful of toasted sesame seeds.
SPICY PEANUT SAUCE
1. In a food processor or blender, combine all the ingredients for the sauce along with 1/4 cup water. Process until smooth and creamy, adding more water, 1 tablespoon at a time, until your desired consistency is reached.
1. Divide the rice or quinoa among bowls and top with equal amounts of steak. Toss the cabbage with the mango and a pinch of salt + pepper. Add the cabbage + mango to the bowls. Layer on the broccoli, avocado, basil and cilantro. Finish each bowl with an egg, chopped green onions, kimchi, toasted sesame seeds and a good drizzle of the spicy peanut sauce. Serve with more peanut sauce for drizzling. EAT!