Hearty Bulgogi and Bean Sprout Rice
Hearty Bulgogi and Bean Sprout Rice
Simple and Filling Bulgogi Bean Sprout Rice Meal!
A comforting and delicious meal featuring rice cooked with anchovy broth, topped with savory bulgogi (marinated beef) and fresh bean sprouts. This dish is a complete meal in itself, perfect for a quick and satisfying lunch or dinner.
Rice and Topping Ingredients- 2 cups short-grain rice
- 200g beef (for bulgogi), thinly sliced
- 1 bag (approx. 200g) fresh bean sprouts
- 1/2 carrot
- A handful of dried anchovies (for broth)
Anchovy Broth (350cc)- 1 sheet dried kelp (kombu)
- 10-15 dried anchovies
Bulgogi Marinade (Marinade A)- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp rice wine (mirin or cheongju)
- 1 Tbsp minced garlic
- 1 tsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
Dipping Sauce- 10 stalks fresh chives
- 3 Tbsp soy sauce
- 1 tsp gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- A pinch of toasted sesame seeds
- 1 sheet dried kelp (kombu)
- 10-15 dried anchovies
Bulgogi Marinade (Marinade A)- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp rice wine (mirin or cheongju)
- 1 Tbsp minced garlic
- 1 tsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
Dipping Sauce- 10 stalks fresh chives
- 3 Tbsp soy sauce
- 1 tsp gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- A pinch of toasted sesame seeds
- 10 stalks fresh chives
- 3 Tbsp soy sauce
- 1 tsp gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Rinse the rice thoroughly under cold water until the water runs clear, then drain it in a sieve. Peel the carrot and julienne it finely. Wash the bean sprouts and drain them well.
Step 2
In a pot, combine about 400cc of water with the dried anchovies and the kelp sheet. Bring to a boil, then remove the kelp. Reduce the heat to medium-low and simmer for another 5-10 minutes to create a rich anchovy broth. Strain the broth through a fine-mesh sieve to get 350cc of clear broth. (Adjust the amount of anchovies and kelp based on your preference.)
Step 3
In a bowl, place the thinly sliced beef. Add all the ingredients for the Bulgogi Marinade (Marinade A): 2 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp rice wine, 1 Tbsp minced garlic, 1 tsp gochugaru, and 1 Tbsp sesame oil. Mix well to coat the beef, and let it marinate for about 10 minutes.
Step 4
Heat a frying pan over medium-high heat. Add the marinated beef and stir-fry until it’s cooked through and the sauce has slightly reduced. Be careful not to burn the meat.
Step 5
To cook the rice, place the drained rice in a rice cooker or a pot. Layer the julienned carrots evenly over the rice, followed by a generous layer of fresh bean sprouts on top. Pour the prepared 350cc of anchovy broth over the ingredients. Add a pinch of salt to season. Cover and cook the rice. (If using a pot, bring it to a boil over high heat, then reduce to low heat and simmer for 10-12 minutes, allowing it to steam.)
Step 6
Prepare the dipping sauce. Finely chop the chives and combine them in a small bowl with 3 Tbsp soy sauce, 1 tsp gochugaru, 1 tsp minced garlic, and a pinch of toasted sesame seeds. Mix well.
Step 7
Once the rice is cooked, gently fluff it with a spatula. Serve the hot rice in bowls. Top generously with the stir-fried bulgogi. Serve with the prepared dipping sauce on the side, and mix everything together to enjoy this delicious and complete meal!
