Korean Bulgogi BBQ Steak Bowls.
This is a great recipe for summer since it's pretty quick cooking and involves no oven time whatsoever. Yeah!
Servings: 6 Servings
- 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
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.
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
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.
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!
Calories: 400kcal | Carbohydrates: 52g | Protein: 40g | Fat: 40g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 410mg | Potassium: 933mg | Fiber: 5g | Sugar: 18g | Vitamin A: 475IU | Vitamin C: 39.7mg | Calcium: 90mg | Iron: 4.8mg