This is an incredible dish when you are craving something Asian or Korean, with a Sweet Heat. It is also a dish where all kinds of additional Vegetables can be added, or a dish to make when you need to use up any vegetables that need to be used up. This dish is so good served over Steamed Rice. Because of that, you can double up on the Rice and store the leftover Steamed Rice in the fridge after it has cooled, to follow up with a Fried Rice recipe the next day or so. This is a spicy Bulgogi recipe, so reduce the Black Pepper or omit to adjust the heat level.
Servings: 4 portions
Equipment
- 1 Wok
- 1 Marinating Bowl
- 1 Rice Cooker
- 1 Small Bowl & Brush if making toasted nori sheets
Ingredients
- 1 lb Ground Beef - or Ground Pork or 50/50 Beef & Pork
- 1 Med Onion - sliced
- 3 Cloves Garlic - chopped or minced
- 3-4 Stalks Green Onion - sliced
- A Sprinkle Sesame seeds - for Garnishing
Bulgogi Sauce
- 1/4 C Soy Sauce & Brown Sugar - each
- 1 Tbl Sesame Oil & Gochugaru (Korean Chili Flakes) - each
- 1 tsp Black Pepper - This is spicy, omit or reduce for less spicy
- 1/2 tsp Onion Powder & Garlic Powder - each
- 1/4 tsp Ginger Powder
Steamed Rice
- 2 C Short or Medium Grain Rice - see notes
- 2 C Water
Instructions
- Wash and strain the rice to place into the rice cooker along with water. Set on White Rice cook setting. Everything should come together by the time the rice is done.
- Combine into a marinating bowl all the Bulgogi Sauce ingredients. Add the ground Meat to mix gently and set aside until needed. Prepare your Vegetables (Onions, Garlic, Green Onions — separated into bottom white parts and top green parts, and if including Julienne Carrots, Sliced Bell Peppers)
- When 10 minutes of Rice cooking time remain. Heat a skillet up over max heat. Add the marinated ground meat and leave for about 3 minutes. Add your vegetables and white parts of green onions and break the meat mixture up and repeat, leaving it for a minute or so and then mixing and breaking it apart, until cooked through, about 8–10 minutes.
- Just before removing from heat, add the top parts of Green Onions (reserving some for garnishing), to cook for a few seconds or so.
- Place 1/4 of the rice or about 1 heaping cup of rice into a bowl or on a plate. Top with Bulgogi meat and garnish with Sesame Seeds, Green Onions and Gochugaru Chili Flakes if desired for more heat. Serve right away.
Notes
Bulgogi Wraps: For Bulgogi Wraps with either lettuce leaves or toasted Nori, then place the added vegetables with the meat marinade into a blender or food processor to blend until smooth. Empty out into a marinating bowl and add the ground meat to mix really well. This creates a smoother texture Bulgogi that is easy to scoop up and fill the wraps. Optionally, you can finely dice all the vegetables and marinate with the meat. Toasted Nori Sheet:
- Fold the Nori sheets in half and in half again to create four (4) equal parts. Pinch the crease and then pull them apart.
- In a small bowl, combine 1/4 tsp Sesame Oil & Neutral Oil and brush each nori sheet very lightly.
- Toast them in the skillet over medium heat just for 3–5 seconds each and set aside.
- Once these are all toasted, turn the heat up to max to start cooking the Bulgogi.