Recipe adapted from Damn Delicious.

Ingredients:

Korean Beef:

• 1/4 c. brown sugar, packed
• 1/4 c. soy sauce
• 1 TBSP freshly grated ginger
• 2 tsp. sesame oil
• 1/2 tsp. Sriracha, or more to taste
• 1 TBSP olive oil
• 2 garlic cloves, minced
• 1 lb. ground beef, chicken, or turkey

Kimchi:

• 2 tsp. sesame oil
• 1 c. chopped kimchi
• 1 tsp. sugar

Bowls:

• Rice
• 2 Persian cucumbers, sliced
• 1 carrot, shredded
• 1 avocado, thinly sliced
• 2 green onions, thinly sliced
• 1/4 tsp. sesame seeds, optional
• Yum Yum sauce

Directions:

1. For the Korean Beef/Chicken/Turkey: In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.
2. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
3. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
4. For the Kimchi: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
5. For the bowls: Cook rice according to package instructions. Add rice to bowls, top with ground beef mixture, kimchi, cucumbers, carrots, and avocado, drizzled with yum yum sauce and garnished with green onions and sesame seeds, if desired.

Korean Beef Bulgogi Bowls:

Recipe adapted from Carlsbad Cravings.

Ingredients:

• 2 lbs. thinly sliced top sirloin, flank steak, or rib eye
• Sesame oil

Marinade:

• 1/2 c. soy sauce
• 1/2 of an Asian pear, grated (may sub sweet apple like Fuji)
• 6 TBSP brown sugar
• 2 TBSP sweet Japanese rice wine (may sub dry sherry)
• 2 TBSP sesame oil
• 2 TBSP Gochuchang 
• 8 garlic cloves, minced
• 2 TBSP freshly grated ginger
• 1 tsp. pepper
• 6 Scallions chopped
• Rice, salad greens, Cucumbers and Carrot salad, kimchi, etc.

Directions:

1. Add all of the marinade ingredients to a freezer bag and whisk to combine. Add steak and turn to coat. Cover and marinate 30 minutes at room temperature or refrigerate up to overnight (flank requires overnight).
2. When ready to cook, let beef sit at room temperature for 30 minutes. Heat some sesame oil over medium high heat in a large skillet.
3. Working in 4 batches, add meat (grabbing meat with tongs so excess marinade drips off) in a single layer and let sear 1-2 minutes. Flip and cook and addition 1-2 minutes or until browned but barely cooked through then add sesame seeds and stir to combine. Transfer to a plate and cover tightly with foil. Repeat.
4. Assemble Bowls: Add salad greens and rice to bowl. Top with beef, cucumbers and carrots, kimchi, etc.

Bulgogi Bowls:

Vegetarian Korean salad that will make your taste buds explode!

Note: if you can’t find the gochujang paste at your local Asian market, you can substitute Sriracha in lieu of the Spicy Gochujang Sauce.

Salad Ingredients:

• Mixed salad greens
• Brown rice, about 2 c. cooked
• Crispy baked tofu
• Korean Marinade and Sauce
• Fried Eggs (1-2 per person with salt and pepper)
• Cucumber and carrot salad (See below)
• Spicy Gochujang Sauce (See below)

Cucumber and Carrot Salad:

• 1/4 c. rice vinegar
• 3 TBSP honey
• 1/4 tsp. crushed red pepper
• 1 tsp. sesame seeds
• 1 c. thinly sliced cucumbers
• 1 c. shredded carrots

Spicy Gochujang Sauce:

• 3 TBSP soy sauce
• 1 TBSP sesame oil
• 1 tsp. rice vinegar
• 4 TBSP gochujang paste
• 2 TBSP brown sugar
• 1 clove garlic, minced
• 1 green onion, chopped (optional)
• 2 tsp. sesame seeds (optional)

Directions:

1. Cook brown rice according to package.
2. Prepare the Crispy Baked Tofu and then toss with Korean Marinade and Sauce.
3. Cucumber and Carrot Salad: Combine all cucumber and carrot salad ingredients in a bowl and toss to combine. Chill until ready to use.
4. Spicy Gochujang Sauce: Combine all Spicy Gochujang Sauce ingredients in a bowl.
5. Fry eggs.
6. In individual salad bowls: add mixed greens; then add a scoop of brown rice on the side of the greens; then add a scoop of the Cucumber and Carrot Salad onto the greens; then add the Crispy Baked Tofu; then drizzle salad and rice with some of the Cucumber and Carrot Salad sauce and some of the Korean Marinade Sauce; then top the dish with fried egg(s); and then drizzle the Spicy Gochujang Sauce on top.

Gogi Bowls:

Perfect sauce for bulgogi, gogi bowls, Hibachi chicken, etc. Make a whole batch and have leftovers to use in many dishes.

Adapted from the Yummy Life.

Ingredients:

• 1 1/2 c. soy sauce
• 3/4 c. sugar
• 1/4 c. sesame oil
• 2 TBSP garlic, minced
• 2 TBSP ginger, minced or ginger paste
• 1 tsp. crushed red pepper
• 2 TBSP sesame seeds (optional)
• 3 green onions, chopped (optional)

Directions:

1. In a medium bowl, whisk ingredients together until sugar is dissolved.
2. Cover and refrigerate until use.

Korean Marinade and Sauce: