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.

Serves: 4