Altoran’s Volcanic Bulgogi Rice Bowl
Altoran’s Volcanic Bulgogi Rice Bowl
The Best Value! Altoran’s Beef Brisket Volcanic Bulgogi Rice Bowl Recipe
This visually stunning Bulgogi rice bowl is made by piling bean sprouts high and topping them with bulgogi, creating a volcanic effect. Using beef brisket, this recipe from Altoran offers both delicious flavor and excellent value.
Main Ingredients- 300g Hanwoo beef brisket (front leg cut)
- 300g – 500g bean sprouts (adjust to your preference)
- 1/2 onion
- 1/2 green onion
- 1/4 carrot
- 2 Korean green chili peppers (Cheongyang peppers)
Bulgogi Marinade- 4 Tbsp soy sauce
- 2 Tbsp sugar
- 4 Tbsp pear juice (for sweetness and tenderizing)
- 1/2 tomato (peeled and finely minced)
- 1 Tbsp cooking wine (Cheongju)
- 1 Tbsp honey (to reduce bitterness and tenderize)
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1 Tbsp sesame seeds
- Pinch of black pepper
- 4 Tbsp soy sauce
- 2 Tbsp sugar
- 4 Tbsp pear juice (for sweetness and tenderizing)
- 1/2 tomato (peeled and finely minced)
- 1 Tbsp cooking wine (Cheongju)
- 1 Tbsp honey (to reduce bitterness and tenderize)
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1 Tbsp sesame seeds
- Pinch of black pepper
Cooking Instructions
Step 1
Pat the 300g of Hanwoo beef brisket dry with paper towels to remove any excess blood. Then, cut it into bite-sized pieces, halving them for easier eating.
Step 2
Finely chop the 2 Korean green chili peppers (Cheongyang peppers) after removing their stems. These will add a nice spicy kick.
Step 3
Thinly slice the 1/2 onion. The onion will add sweetness and texture as it cooks.
Step 4
Cut the 1/2 green onion in half lengthwise and then slice it diagonally. This will provide a wonderful aroma.
Step 5
To prepare the tomato, blanch 1/2 of it in boiling water for a few seconds, then peel off the skin. Remove the seeds and finely mince the tomato flesh. It’s best to discard the skin as it can become tough when cooked. The minced tomato will add a complex sweet and tangy flavor to the bulgogi marinade.
Step 6
Now, let’s make the delicious bulgogi marinade. In a bowl, combine 4 Tbsp soy sauce, 2 Tbsp sugar, 4 Tbsp pear juice, the minced tomato, 1 Tbsp cooking wine, 1 Tbsp honey, 2 Tbsp minced garlic, 2 Tbsp sesame oil, 1 Tbsp sesame seeds, and a pinch of black pepper. Whisk everything together until well combined. The honey not only balances any bitterness but also helps to tenderize the meat.
Step 7
Add the beef brisket (with blood removed), sliced onion, green onion, and the prepared marinade to a bowl. Gently mix everything together with your hands, ensuring the meat and vegetables are evenly coated. Let it marinate for at least 10 minutes for the flavors to meld beautifully.
Step 8
Julienne the 1/4 carrot. Rinse the bean sprouts thoroughly under running water and drain them well in a colander. Excess water can make the dish soggy. Place the drained bean sprouts in a bowl, add a small amount of the reserved marinade, and toss lightly to coat. Then, carefully stack these marinated bean sprouts high in a deep pot, forming a ‘volcano’ shape. (The original broadcast used 500g of bean sprouts, but 300g works perfectly well for a delicious result.)
Step 9
Arrange the marinated beef brisket slices, one by one, over the piled bean sprouts, layering them to cover the sprouts like wrapping them. Fill any gaps with the julienned carrots. Pour any remaining marinade around the edges of the pot. This method of cooking the meat on top of the sprouts and carrots allows the moisture released from the bean sprouts to steam the meat, preventing it from burning and infusing it with flavor.
Step 10
Now it’s time to cook. Place the pot over medium heat and cover with a lid. Let it simmer for about 3 minutes, or until the bean sprouts are tender. Once the bean sprouts have wilted and softened, remove the lid and turn the heat up to high. Stir-fry all the ingredients together until the beef is cooked through and everything is well combined. Finally, add the chopped Korean green chili peppers and stir-fry for another moment. Your Altoran Volcanic Bulgogi Rice Bowl is ready! Serve it hot over a bowl of steamed rice for a delightful meal.
