Ground Beef Bulgogi Rice Bowl recipe from returning Chef Brett Rudman скачать в хорошем качестве

Ground Beef Bulgogi Rice Bowl recipe from returning Chef Brett Rudman

This week, Chef Brett Rudman returns to share his recipe for a ground beef bulgogi rice bowl. Ground Beef Bolgogi: 1 lb ground beef (85-90% lean) 1 tbsp neutral oil (canola or vegetable) 1 medium onion, thinly sliced 3 cloves garlic, minced 1 tbsp fresh ginger, grated 1/4 cup low sodium soy sauce* 1 tbsp dark soy sauce (optional) 2 tbsp sweet dark soy sauce (optional) 1/3 cup water 1/2 tsp red pepper flakes (optional) 2 tbsp brown sugar 1 tbsp sesame oil 1 tbsp rice vinegar (or mirin) 1 tbsp beef Better Than Bouillon 1 Honeycrisp apple, peeled, cored, and shredded 1 cup matchstick carrots 4 green onions, sliced (whites and greens separated) 1 tbsp toasted sesame seeds *if not using the dark and sweet soy, use1/3 cup regular soy in place of the low-sodium soy Quick Gochugaru Cucumber Pickles: 1 medium cucumber, thinly sliced 1 tbsp rice vinegar 1/2 tsp sugar 1 tsp salt 1/4 tsp sesame oil 1/4 to 1/2 tsp gochugaru (Korean red pepper flakes or other red pepper flakes) 1/2 tsp toasted sesame seeds (optional) Gochujang Sauce: 2 tbsp gochujang 2 tsp low sodium soy sauce 1 tbsp rice vinegar 2 tsp sesame oil 2 tsp honey or brown sugar 1 tsp water (to thin if needed) For Serving: 3 cups cooked jasmine or short grain rice Fried eggs (optional) Extra sesame seeds and green onions for garnish Instructions: 1. Make the Bulgogi Sauce: In a small bowl, whisk together low-sodium soy sauce, dark soy and sweet dark soy (if using), water, brown sugar, sesame oil, rice vinegar, beef Better Than Bouillon, and red pepper flakes. Set aside. 2. Brown the Beef: Heat oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned and slightly crisp, 6–8 minutes. Remove and set aside. 2. While the beef is cooking, make the Cucumber Pickles : In a small bowl, combine rice vinegar, sugar, salt, sesame oil, gochugaru, and sesame seeds. Add cucumber slices and toss. Let sit at least 10 minutes. (Note: for extra sauce absorption, salt sliced cucumbers for 15 mins to allow excess water to drain out. If pre-salted in this manner, only add salt to taste.) 3. Make the Gojujang sauce by mixing all the ingredients together until smooth. 4. Sauté the Onion and Aromatics: In the same skillet, add sliced onion. Sauté 3 minutes until softened and starting to brown slightly. Add ginger, garlic, and white parts of green onions; cook 1 more minute. 5. Combine with Beef, Apple, and Carrots: Return beef to skillet with shredded apple. Cook 1–2 minutes, then add matchstick carrots. Pour in soy sauce mixture, cook 2–3 minutes until sauce thickens and apple and carrots are tender-crisp. 6. Finish the Beef: Stir in green parts of green onions and sesame seeds. Simmer until the liquid has reduced to a nice thick sauce consistency. Remove from heat. 7. Assemble Bowls: Divide rice among bowls. Top with bulgogi beef, cucumber pickles, and a fried egg if desired. 8. Serve: Drizzle with goch