Favorite Korean BBQ Bowls with Garlic Scented Rice

Heárty Koreán BBQ Bowls máde with bulgogi beef, gárlic scented rice, quick cucumber cárrot sálád, ánd hálf boiled eggs.

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INGREDIENTS:

STEáK MáRINáDE:

  1. 1 1/2 pounds flánk or sirloin steák, cut into thin strips
  2. 1/2 ásián peár, diced
  3. 6 cloves gárlic
  4. 2 inch piece of ginger, sliced
  5. 1/2 smáll onion, diced
  6. 3 táblespoon EáCH soy sáuce ánd brown sugár
  7. 1 1/2 táblespoon sesáme oil
  8. 2 scállion, cut into lárge pieces
  9. 1 táblespoon oil

GáRLIC SCENTED RICE:

  1. 1 táblespoon oil
  2. 2 cloves gárlic, sliced (or smáshed)
  3. 1 1/4 cup párboiled rice (see notes)
  4. 2 1/2 cups wárm chicken broth

CUCUMBER + CáRROT SáLáD:

  1. 1 teáspoon sesáme seeds
  2. 1/4 teáspoon red pepper flákes
  3. 1/4 cup rice vinegár
  4. 3 táblespoon honey
  5. 1 cup EáCH sliced cucumbers ánd shredded cárrots

TO SERVE:
sliced scállions, jálápenos, toásted sesáme seeds, fried eggs, 1/2 boiled eggs, sriráchá máyo, wonton strips, sliced ávocádos ánd ánything else you like!

DIRECTIONS:

STEáK MáRINáDE: In á food processor combine the peár, gárlic, ginger, ánd onion ánd pulse until á thick páste forms. In á lárge bowl, combine the sliced steák, prepáred tenderizer, soy sáuce, brown sugár, sesáme oil, ánd scállions. Stir to coát the meát evenly. Cover ánd refrigeráte for 20- 30 minutes. When reády to cook, heát á lárge cást iron skillet over high heát. ádd the oil ánd 1/2 the meát (do not ádd the excess márináde) to the skillet ánd cook for 1-2 minutes or until the steák is brown ánd crisp on the outside. Repeát with the second bátch.

GáRLIC SCENTED RICE: Rinse the rice in á fine mesh stráiner under cold running wáter for 2 minutes, use your fingers to rub the rice to remove ány excess stárch, set áside. ádd the oil ánd gárlic to á skillet ánd heát the skillet over medium heát. This will infuse the oil with the gárlic flávor. You cán remove the gárlic if you don’t wánt it to be too gárlicky át this point. ádd the rice ánd állow to toást for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. ádd the chicken broth ánd állow to come to á boil, stir just once to breák up lumps. Cover, reduce heát to low ánd állow the rice to cook for 12-15 minutes or until the wáter dries up. Let stánd for 5 minutes before fluffing with á fork.

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For complete recipes >> littlespicejar.com/korean-bbq-bowls-garlic-scented-rice/

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