Korean•comfort
Korean Bulgogi Rice Bowl with Gochujang
Our family recipe of bulgogi and fresh Korean greens on top of rice bowl. Mix with some yummy gochujang sauce and enjoy!!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cup cooked white rice ((1 cup / 250 ml per serving, warm but not too hot))
- 10 green or red leaf lettuce leaves ((cut into strips) (2 cup / 500 ml))
- 1 bunch ssukat ((crown daisies, cut into strips) (2 cup / 500 ml))
- 12 Perilla leaves ((cut into strips) (1 cup / 250 ml))
- 4 small Persian cucumbers ((julienned) (1 1/2 cup / 375 ml))
- 1/3 large purple onion ((sliced))
- 4 garlic cloves ((sliced thin))
- 2 Korean green chili peppers/Annaheim or Jalapeno peppers
- 2 green onions ((chopped))
- 1 handful of Daikon Sprouts
- 1 Swirl of Sesame oil
- 4 Tbsp gochujang
- 2 Tbsp rice vinegar
- 4-5 tsp sugar
- 1 Tbsp apple ((grated))
- 1 tsp lemon juice
- 1 tsp soy sauce ((jin ganjang))
Instructions
- 1
Make Bulgogi with my Bulgogi recipe. Although it is best to marinate for several hours to overnight, you can marinate just 30 minutes and it will be fine.
- 2
Cook rice. This recipe serves 1 cup cooked rice for 1 serving. Make more if you want extra.
- 3
While rice is cooking, prepare vegetable toppings as listed above
- 4
Make Gochujang sauce by mixing all sauce ingredients
- 5
Cook Bulgogi and then assemble Korean Bulgogi Rice Bowl
- 6
Add rice to bowl
- 7
Top with vegetables
- 8
Add Bulgogi on top
- 9
Garnish with Daikon Sprouts and fresh green onions
- 10
Drizzle Gochujang sauce. Optionally, drizzle extra sesame oil.