Bulgogi Rice Bowl - 불고기덮밥

 Deopbap, literally translated to "covered rice", is a bowl of rice topped with some sort of topping. It's a casual one-dish meal that can be prepared with a variety of ingredients. The full name of the dish is determined based on the topping. Bulgogi deopbap is one of the most popular deopbap dishes in Korea. Bulgogi is a popular Korean dish, which is made with thin slices of beef marinated in slightly sweet soy sauce-based sauce. To make this rice bowl dish with bulgogi, you will need to add a little bit more sauce when cooking the marinated meat, depending on how much sauce you want mixed in your rice. Usually anchovy broth is used for that extra sauce, but you can also used beef broth or even water. Make sure to season the broth as to not dilute the seasoning of the meat. When the rice absorbs that slightly sweet and savory sauce from the bulgogi, the ordinary steamed rice becomes incredibly tasty. You can add some of your favorite vegetables while cooking the bulgogi and make it perfectly balanced meal.

Recipe
Ingredients (4 servings)
1 pound thinly sliced beef (rib eye or top sirloin)*
2 scallions cut into 2-inch pieces
1/2 small onion thinly sliced
 (*If cutting the beef at home, partially freeze for about one hour to firm it up for easier slicing. Cut across the grain into about 1/8 inch thick slices)

 Marinade
3 tablespoons soy sauce
2 tablespoons water
1 tablespoon sugar
1 tablespoon honey
1 tablespoon rice wine (or mirin)
1 tablespoon garlic
1 tablespoon sesame oil
1 teaspoon sesame seeds
2 tablespoons grated Asian pear (optional)
1/8 teaspoon pepper

Sauce
1/2 - 1 cup anchovy broth* or beef broth (or simply use water)
1/2 - 1 teaspoon soy sauce
1/2 - 1 teaspoon sugar

Optional Vegetables
4 ounces mushrooms
1 small carrot
(or equal amounts of other vegetables such as baby bok choy, green cabbage, or bell peppers)

4 servings of cooked rice  
(Use a little less water than usual to cook the rice. cooked rice should be a little drier than usual since it will absorb the sauce from the topping)

Directions
  1. Mix all the marinade ingredients in a large bowl.
  2. If using packaged pre-sliced meat, separate the slices. Add the meat, onion and scallions to the marinade. Toss gently, with hands, to mix everything well. Marinate for 30 minutes to an hour in the fridge.
  3. Heat a skillet over medium high heat. Add the meat along with any remaining marinade. (Do this in two batches as to avoid crowding the skillet). Cook the meat for about a minute. Then, add the optional vegetables and a desired amount of the extra-sauce. Stir-fry for an additional 2-3 minutes until the meat and vegetables are cooked. Serve over rice.
Video




Source: Korean Bapsang, kakesoman

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