SRC – Bulgogi from Searching for Spice

Today is Secret Recipe Club reveal day!  I was assigned Searching for Spice, written by Corina – a mother of  two (I love the nicknames she gives her kids: Little Miss Spice and Master Spice).  She loves international cuisine, making food from India, Mexico, North Africa, Thailand, and China.  She prefers to stick to recipes that aren’t terribly time consuming – like this Italian Chicken and Lemon dish, this Lamb Meatball dish, and this Chicken Pie.  But sometimes, she will go for a more complicated recipe, too – like this Chicken Biryani and this Cassoulet with Confit Duck.

I ended up choosing this Korean Bulgogi recipe, because I just recently discovered Korean BBQ, and it is awesome!  Bulgogi is definitely my favorite thing to order, so I loved that Corina had a recipe I could try.  She served it with rice and lettuce to make wraps, I decided (inspired by my Spam dish) to make it a rice bowl, topped with a fried egg.  It turned out great!

Bulgogi Rice Bowl
adapted from Searching for Spice
serves 4-6

1lb ribeye steak, thinly sliced (you can buy this already sliced at Asian markets, or freeze it slightly to make it easier to do yourself)
4 tsp sugar
4 tsp rice vinegar
3 tbsp sesame oil
4 tbsp soy sauce (use tamari for gluten-free)
1/2 tsp grated ginger
1/4 tsp black pepper
crushed chilies (optional)
1 1/2 cups dry short grain rice
1/4 cup furikake seasoning (I know that’s Japanese and not Korean, you can season the rice however you like)
4-6 eggs (1 per serving)
scallions, sliced

Make a marinade by mixing together the sugar, vinegar, sesame oil, soy, ginger, pepper, and chilies (if using).  Stir until the sugar dissolves.

Pour the marinade over the beef and mix well so the beef is completely coated.  Put in the fridge overnight or for at least an hour.

Cook the rice with 2 cups of water in a rice cooker, or according to package directions.  Fluff and season with furikake (or however you like).

Meanwhile, place cooling racks inside of 2 sheet pans and lay the beef on the racks.  Pour any remaining marinade over the meat.  Broil for a few minutes on each side, it will cook quickly.  Alternatively, you can cook it on a griddle.

Fry the eggs in olive oil.  Season with salt and pepper.

To serve: divide the rice among bowls, top with the bulgogi, spoon a little of the pan drippings over the meat, and top each bowl with a fried egg and scallions.  Enjoy!

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Two Years Ago – Vegetarian Shepherd’s Pie
Three Years Ago – Saint Patrick’s Day
Four Years Ago – Pinterest Recipes
Five Years Ago – Couscous Dinners