// GARLIC SCENTED RICE: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice to remove any excess starch, set aside. It Will last about 5 days in the refrigerator. Thank you again for a great recipe! I have made it at least 20 times & pretty much have the recipe memorized by now.I wanted to also say that I have made this using applesauce instead of the Asian pear when I didn’t have one on hand & it worked really well. Warm, comforting bowls of veggies//protein//carbs that allow you to pile all sorts of fresh, seasonal food in a bowl and make it your own to love and crave. Place the steak in a bag and cover with enough dressing to coat. Unfortunately, I don’t have the nutritional information calculated on hand for this one. Heat on medium-low and sautè for 5 to 8 minutes or until tender. Required fields are marked *. We just warm it in the microwave & top it with the other stuff, it’s always perfect.I feel like you could open a restaurant with just this one recipe & it would be a hit. The scallions are simply for marinating so leave them in larger pieces so they can be easily removed. Reserve for later use, stirring occasionally. Add the white parts of the spring onion, garlic and ginger and stir-fry for 1 min or until aromatic. Mix together the Marinade ingredients in a small bowl, then add the beef. Just place the beef, after it has been marinaded, on a baking sheet and broil it on the oven. ➡️➡️➡️ More specifically korean bbq bowls consisting of garlic scented rice, quick pickled cucumber and carrot salad that is a little tangy and a little sweet, with a half boiled egg, and a good dollop of spicy sriracha mayo to just hug it all and give the whole thing a little ???. Thank you for this fabulous recipe! And thanks for the tip on the applesauce! Put the tray into the freezer and let the meat partially freeze for about 2 to 2.5 hours. Cook up the steak on a cast iron skillet in batches so that the meat sears and seals in all those amazing flavors. Cook rice in large nonstick skillet as directed on package, omitting salt. Do you have nutritional information for this recipe? My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! This site requires JavaScript. Add the oil and garlic to a skillet and heat the skillet over medium heat. Mix it all and let it marinate for 20-30 minutes covered in the refrigerator. One of our favorites is to make Korean beef bulgogi (Korean BBQ Beef). To be honest, I’ve only let it go for a maximum of 4 hours. Spoon over rice. If you want to make this a little more mellow in the garlic department, you can give the whole cloves a little whack with a knife so they’re smashed but still whole instead of slicing them up. We make this all the time! Next, we talk rice. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. It’s all sorts of addicting. (The time can vary depending on your freezer setting, the thickness and size of the meat). I’m using parboiled rice in this recipe because it’s kinda been one of my top 10 food obsessions of 2016. Along with that we need a little soy sauce, brown sugar, scallions, and sesame oil. It really is one of our favorites. Step 2 We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle. Toss cucumbers with vinegar in small bowl. Use immediately or allow refrigerate until needed. If you’d like, you can paste the URL of this page into myfitnesspal.com and it’ll automatically calculate it for you! 1 1/2 pounds flank or sirloin steak, cut into thin strips, 3 tablespoon EACH soy sauce and brown sugar, 1 cup EACH sliced cucumbers and shredded carrots. The rice is killer! You can certainly use long grain/ basmati rice but you'll need to adjust the cooking liquid and cooking time accordingly. I'm Marzia: A wife, a nutritionist, a food lover, and a coffee addict. Add meat to skillet; cook until evenly browned, stirring frequently. Hearty Korean BBQ Bowls made with bulgogi beef, garlic scented rice, quick cucumber carrot salad, and half boiled eggs. * Percent Daily Values are based on a 2,000 calorie diet. It’s warm. ASSEMBLE: Place the rice in a bowl, topped with cooked steak, cucumber + carrot salad, half boiled … I crave it quite often and my husband loves this too! Korean BBQ Bowls with Garlic Scented Rice. It’s comforting. These hearty Korean bbq bowls are a spin off of my bulgogi beef kabobs where I first learned the amazingness of a unripe pear and how it’s tenderizing abilities are a little bit magical. CUCUMBER + CARROT SALAD: In a bowl combine the sesame seeds, 1/2 teaspoon salt, red pepper flakes, rice vinegar, and honey until the honey dissolves. The sheer possi-bowl-ites (yes, I went there) for the fall are a little insane and frankly my friend, they make me a little giddy with joy. Add garlic sauce mixture to meat; mix well. ©2020 Little Spice Jar. I literally quadrupled this recipe & it turned out perfectly! This was fantastic! I’ve got a garlic –all caps– LOVER at home and this little number has already been requested again and again. Spoon into 4 bowls; cover to … This post may contain affiliate links. When ready to cook, heat a large cast iron skillet over high heat. ASSEMBLE: Place the rice in a bowl, topped with cooked steak, cucumber + carrot salad, half boiled egg and sprinkle with sliced scallions or toasted sesame seeds. Bowls were my jam this summer and that shouldn’t change just because the seasons do, right? Cover and refrigerate for 20- 30 minutes. Stir to coat the meat evenly. Thank you for the delicious recipe! <3. We’re making garlic scented rice. Design by Purr. It was perfect for a buffet-style dinner. I’d LOVE it if you could take a second to rate this recipe and leave a comment below. As a garlic lover I find most recipes that advertise ‘Garlicky’ tend to be pretty mild but this was perfect! Allow to marinate for atleast 5-10 minutes in the refrigerator. Beef: There are a lot of variations you can use in substitution for the beef. STEAK MARINADE: In a food processor combine the pear, garlic, ginger, and onion and pulse until a thick paste forms. Add the oil and 1/2 the meat (do not add the excess marinade) to the skillet and cook for 1-2 minutes or until the steak is brown and crisp on the outside. https://www.myfoodandfamily.com/recipe/210708/korean-bbq-beef-rice-bowls You can make it at home too if you’d like but with all the other components you’ve got to prep, ain’t no shame in a little store-bought action. Directions Step 1 My family loved it and said it was way better than take-out. It starts with a couple inches of ginger, a few garlic cloves, half an onion, and half an asian pear. And when you go in for your first bite, you grab a little bit of eeeeeerrything because korean bbq bowls are meant to be flavor//color//nutrition all packed into every single bite. This’ll make it easier of you to fish them out, leaving you with just a hint rather than a full-on dose of garlic.