Make Your Own Bulgogi
Since I moved to Boston, I had been wanting to check out H Mart, the chain of nicer Asian grocery stores around the country. A friend of mine and I were planning on cooking so I suggested we bike over to H Mart in Cambridge and make a last second decision on what to make (which is so unlike me when I go to the store). We decided we would let the store guide us based on what looked good.
When we got there and walked around a bit, we noticed all the great fresh product and meat and decided we would make our own bulgogi bowls. We grabbed a few ingredients like flank steak, shitake mushrooms, and carrots and then I had a bunch of the other ingredients at home already. See below for a recipe that we made up on the spot...a meal I will definitely be making again. The only difference vs. regular bulgogi is that I didn't slice the steak thinly, I kept it thicker and it tasted just as good.
Yields: 2-3 Servings (depending on how hungry you are)
Cook Time: 10-15 minutes
Total Time: 30-45 minutes
- 1 lb. flank steak (sliced-thinly or unsliced, depends on preference)
- 5 Tbs. Soy Sauce
- 2.5 Tbs. White Sugar
- 2 Tbs. Minced Garlic
- 2 Tbs. Sesame Seeds
- 4 Tbs. Sesame Oil
- 1/2 tsp. Black Pepper
- 2 cups white rice
- 2 large carrots (Shaved into thin strips with peeler)
- 1 large yellow onion (sliced)
- 3/4 lb. shitake mushrooms (sliced)
- 2 Tbs. Gochujang (Korean hot sauce)
- 2 Tbs. Vegetable Oil
- 2 eggs
- Kimchi and Sriracha to Garnish
1. Marinate the steak from 1 hour to overnight with all the ingredients through black pepper (save 2 Tbs. Sesame Oil for Veggies)
2. Cook Rice based on package instructions
3. In a large skillet, heat remaining 2 Tbs. of sesame oil over medium-high heat. Add Onions and mushrooms. Cook for 5 minutes, stirring occasionally. Season with salt and pepper. Add shaved carrots and cook another 5 minutes. Add gochujang at the end and stir around.
4. Meanwhile, heat vegetable oil in a cast iron skillet over medium-high heat. Add flank steak. Cook 5-7 minutes/side, based on desired doneness. When nearly done, transfer to a cutting board and let rest for 5 minutes. Slice as desired.
5. Fry 2 eggs
6. Assemble bowl - Rice, veggies, meat, and fried egg. Garnish with Kim Chi and Sriracha