Korean “Kimchi Rice” Bowl
Ingredients:
- ½ yellow onion
- 3 green onions/scallions
- 1 cups shredded carrots (reserve a few for garnish)
- 1 ½ lb thinly sliced beef (chuck, rib eye, top sirloin, ect)
- 1 tablespoon sesame oil
- 4 soft cooked hard boiled egg
- 1 cucumber cut in thin slices(pickled in 3 tablespoons rice wine vinegar)
- Sesame seeds, for garnish
Bulgogi Marinade:
- 1 ½ cups Keli’s Pineapple Luau Teriyaki
- 5 tablespoons Keli’s Pele’s Fire Sriracha Teriyaki, to taste
- ½ Asian pear (grated)
- Fresh ground pepper
Directions:
- Make Marinade in large bowl. ( Reserve ½ cups for a extra condiment when serving)
- Cut onion into thin slices and cut the green onion into 2 inch pieces and then cut in half lengthwise
- Add onion, green onion, and carrots to marinade and mix all together.
- Add the meat to the marinade, separating each slice. Mix all together to coat well.
- Refrigerate for at least 30 minutes or best if overnight.
- In large skillet ( I use a cast iron grill pan here), heat 1 tablespoon sesame oil over medium high heat.
- Cook the marinated meat in a single layer until cooked through, about 5 minutes.
- Transfer meat to plate.
Kimchi Rice
Ingredients:
- 4 cup cooked brown or white medium grain rice
- 1 tablespoon sesame oil
- 2 tablespoons Keli’s Pineapple Luau Teriyaki
- 2 cups kimchi chopped(plus 2 tablespoons reserved kimchi juice from jar)
- 3 fresh green onions, diced
Directions:
- In a large sauce pan over medium to high heat add sesame oil,cooked rice, chopped kimchi with juice, and green onions. Mix well, heat until hot and rice starts to get a little browned.
- To assemble bowls, add rice mixture on the bottom. Add a scoop of the cooked Bulgogi Beef, sliced egg, marinated cucumbers and carrots. Garnish with sesame seeds and green onions.
