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Korean Bbq Rice Bowl Recipe

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Description

This Korean BBQ rice bowl recipe is a perfect dish for those who love Korean food. It is a delicious and healthy meal that is easy to make and can be customized to your liking. This recipe uses Korean BBQ beef, which is marinated in a sweet and savory sauce, and is served over a bed of rice with a variety of vegetables.

Prep Time

The prep time for this recipe is about 10-15 minutes.

Cook Time

The cook time for this recipe is about 20 minutes.

Ingredients

  • 1 pound of beef (sirloin or flank steak)
  • 1/2 cup of soy sauce
  • 1/4 cup of brown sugar
  • 3 cloves of garlic, minced
  • 1 tablespoon of sesame oil
  • 1 tablespoon of vegetable oil
  • 1 tablespoon of cornstarch
  • 1/4 cup of water
  • 1 cup of rice
  • 1 cup of water
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 carrot, shredded
  • 1 cucumber, sliced
  • 1/2 cup of bean sprouts
  • 1/4 cup of sliced green onions
  • 1 tablespoon of sesame seeds

Equipment

  • Large bowl
  • Grill or grill pan
  • Small bowl
  • Medium pot with lid
  • Cutting board
  • Knife
  • Fork
  • Spoon

Method

  1. Start by making the marinade for the beef. In a large bowl, combine the soy sauce, brown sugar, garlic, and sesame oil. Mix well.
  2. Add the beef to the marinade and toss to coat. Cover and refrigerate for at least 1 hour.
  3. While the beef is marinating, prepare the rice. Rinse the rice in a fine mesh strainer until the water runs clear. In a medium pot, combine the rice, water, salt, and black pepper. Bring to a boil, then reduce the heat to low and cover with a lid. Cook for about 18-20 minutes, or until the water is absorbed and the rice is tender.
  4. Preheat a grill or grill pan over medium-high heat. Remove the beef from the marinade and discard any excess marinade. Grill the beef for about 4-5 minutes on each side, or until cooked to your liking. Remove from the grill and let rest for a few minutes before slicing into thin strips.
  5. In a small bowl, whisk together the cornstarch and water. Set aside.
  6. In a large pan, heat the vegetable oil over medium-high heat. Add the shredded carrots and sauté for about 2-3 minutes, or until slightly softened. Add the sliced cucumber and bean sprouts and sauté for another 2-3 minutes, or until the vegetables are tender-crisp.
  7. Add the sliced beef to the pan with the vegetables and toss to combine. Pour the cornstarch mixture over the beef and vegetables and stir until the sauce thickens, about 1-2 minutes.
  8. To assemble the rice bowls, divide the cooked rice among 4 bowls. Top each bowl with the beef and vegetable mixture. Garnish with sliced green onions and sesame seeds.
  9. Serve hot and enjoy!

Notes

You can use any type of beef for this recipe, but sirloin or flank steak work best because they are tender and flavorful. If you don't have a grill or grill pan, you can also cook the beef in a skillet over medium-high heat. Feel free to add or substitute any vegetables that you like, such as bell peppers, mushrooms, or spinach. You can also make this recipe ahead of time and store the beef and vegetables separately in the refrigerator. Simply reheat and assemble the rice bowls when you're ready to eat.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 498
  • Protein: 30g
  • Fat: 16g
  • Carbohydrates: 58g
  • Fiber: 3g
  • Sugar: 14g
  • Sodium: 1678mg

Recipe Tips

To make this recipe gluten-free, use tamari instead of soy sauce. For a spicier version, add some red pepper flakes or sriracha to the marinade or sauce. Make sure to let the beef rest for a few minutes before slicing it. This will help the juices redistribute and make the beef more tender. If you don't have sesame seeds, you can also use chopped peanuts or cashews as a garnish.

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