Bulgogi Bim Bop Bowl

I think it's pretty fair to say I have a slight obsession with Korean food. Some of my favorites include Korean short ribs (or any Korean bbq), Bulgogi, Kimchi, Gochujang sauce, Samgyeopsal, Dumplings, Korean fried chicken, my Korean Flank Steak and the list could go on and on.

On our most recent work trip to Portland, we visited one of our favorite local eateries, Tasty n Alder where they make tantalizing Korean food! If you are in the PDX area, PLEASE go here - everything I have ever had here is incredible. You will not be disappointed!!


This dish is an adaption from their Bim Bop Bacon and Eggs. Traditionally Bim Bop or BibimBap is a "mixed rice" dish served as a bowl of warm white rice topped with gochujang, soy sauce, or doenjang. It's served with a raw or fried egg and Bulgogi. Bulgogi is typically made with top sirloin, tender loin or rib eye cuts. The difference here would be that Tasty n Alder used pork belly and I like things to be simple and fast so I decided to experiment with ground beef and marinate it for a full 24hours. The result is mouthwatering.

I have done a couple variations of this where I add sautéed kale, kimchi, carrot salad, fried egg, meat and rice. (shown above)


I have also done a variation with sautéed spinach, kimchi, carrot salad, bean sprout salad, bacon, egg, meat and rice.


PRO TIP:

Buy Kimchi to save time (this needs to be prepped 10 days in advance and if you are like me you are not meal planning 10 days ahead!) and even the pickled carrot salad if you are not into doing much prep work with this dish.


Buy sushi style rice such as Calrose brand (found at your local grocer or on Amazon) or go for medium grain rice that is decently sticky. The sticky rice really does make this dish better.


Ingredients for Bulgogi:

  • 1/2 small sweet onion

  • 1/4 cup chopped garlic

  • 1 bunch scallions - white parts only

  • 1/2 cup coconut aminos

  • 1/4 cup hot water

  • 1 1/2 tblsp toasted sesame oil

  • 1/2 tsp red pepper flakes

  • 5 tblsp brown sugar

  • salt & pepper to taste

  • 1-2 lb lean ground beef (or try the traditional top sirloin, tender loin or rib eye)

Process:

Mix all ingredients in a gallon zip lock bag or bowl and marinate beef for 24 hours. Once the meat is ready to be cooked, sauté ground beef or grill steak until desired temperature.

Ingredients for Gochujang sauce:

  • 1/4 cup Gochujang

  • 1 1/2 tsp coconut aminos

  • 1 1/2 tsp rice vinegar

  • 1 1/2 tsp sugar

  • 1/2 tsp sesame oil

Process:

Mix all ingredients together and whisk.


Ingredients for Carrot Salad:

  • 2 large carrots peeled and grated

  • 1 tblsp + 1 tsp rice vinegar

  • 1/2 tsp sugar

  • 1/4 tsp salt

  • 1/8 tsp fresh ginger or ginger powder

Process:

Peel and shred carrots. Squeeze all moisture out of carrots with a cheese cloth or


Ingredients for Bean Sprout Salad:

  • 1/2 lb bean sprouts

  • 1/8 cup minced scallions - white parts only

  • 1 tblsp toasted sesame oil

  • 1/4 tblsp coconut aminos

  • 1/4 tblsp toasted sesame seeds

  • 1/4 tsp garlic powder

  • salt & pepper to taste

Process:

Toast sesame seeds on broil for 2-3 minutes until they are lightly browned. Mix all ingredients together.


Place desired amount of rice on bottom of bowl, layer with bulgogi beef, add carrots, bean sprouts, sautéed spinach, Kimchi, Gochujang sauce.


Top with a fried egg, green onions and sesame seeds.


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