Main Dish, Recipes
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Bulgogi Bowls 

WHAT IS BULGOGI? A wee bit of background info I gathered from the web…

“Bulgogi” is known as one of the most famous Korean dishes. Bulgogi is made from thin slices of prime cuts of beef. The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients for the enhancement of its flavour and tenderness. It is then grilled or pan-cooked to be served, sometimes with a side of lettuce or other leafy vegetable. Its history starts as ancient as from the Koryo Period (918~1392) when the meat culture was called “Mac-joek”. The taste of Bulgogi has developed throughout the history with every region’s culture which has now led to a creation of various Bulgogi in the present time.

Bulgogi, however, contains another meaning that is not as widely known as it is recognized as a beef dish; its literal meaning contains the meaning of “fire” (bul) and “meat”(gogi), therefore referring to the meaning of “cooking the meat on fire”, the barbeque.

During the 20th century, Korean barbeque became widespread in Japan, most notably after the Second World War, and created the famous Japanese style of Yakiniku, a Japanese term referring to grilled meat dishes. Today, due to its Korean origins, Yakiniku is referred to as either “Japanese barbeque” or “Korean barbeque”.

To make this rice bowl with bulgogi, you will need to add a little bit more sauce when cooking the marinated meat, depending on how much sauce you want mixed in your rice. Usually anchovy broth is used for that extra sauce, but you can also use beef broth or even water. Make sure to season the broth not to dilute the seasoning of the meat. When the rice absorbs that slightly sweet and savory sauce from the bulgogi, the ordinary steamed rice becomes incredibly tasty. You can add some of your favorite vegetables while cooking the bulgogi and make it a perfectly balanced meal. Enjoy!

Bulgogi how to…
Cut up carrots and onions to add to the bowls. Cook on high heat until done but still crispy.


Here’s the sauce recipe I used, add a bit of this to each rice serving before topping with the beef and vegi’s.

I made Korean marinated cucumbers to add to the bowls as well. Here’s a really good recipe…


In addition add

  • Pickled radish
  • Mushrooms (cooked)
  • Bean sprouts (cooked)
  • Soy sauce
  • Sirachi (optional)
  • Kimchi (optional)

 

This entry was posted in: Main Dish, Recipes

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Hi, thanks for stopping bye. I have so many passions, not quite sure (ever,) where to start. I hope you find posts here on my blog that are interesting to you. I have a culinary background, having spent time studying in Hollywood Ca. and in the South of France. I am also a passionate amateur photographer. Lately I've been trying my hand at the written word as well. Enjoy.

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