Food for Thought: Bulgogi Bowl recipe
Big Bon Bodega’s Bulgogi Bowl features thinly sliced ribeye marinated for 24 hours in a sweet, savory and smoky blend of tamari, sesame oil, Coca-Cola and Big Bon’s signature K-Spice. Served over rice with kimchi, egg and colorful vegetables, it is a nutritionally dense and highly satisfying Korean-inspired meal that you can recreate at home. If you are a vegetarian, try this recipe with seitan or textured soy strips.
INGREDIENTS
Beef Bulgogi
- 1 pound ribeye, very thinly sliced against the grain
- Scant ½ cup Coca-Cola
- 3 tablespoons tamari
- 1 tablespoon plus ½ teaspoon K-Spice (see below)
- ½ teaspoon liquid smoke
- 1 teaspoon sesame oil
K-Spice Blend
- ¼ cup gochugaru
- 1 tablespoon everything-bagel seasoning
- ½ teaspoon black pepper
- ¼ teaspoon fine sea salt
- ½ teaspoon onion powder
- ¾ teaspoon garlic powder
- 1 teaspoon sumac
- 1 teaspoon chili powder
- 1 teaspoon Spanish paprika
DIRECTIONS
- Combine the marinade ingredients. Add the ribeye. Mix until evenly coated. Cover and refrigerate for 24 hours.
- Preheat the oven to 450°F. Drain the excess marinade and arrange the beef in a single layer on a sheet pan. Roast for approximately 10 minutes, until browned and fully cooked.
- Mix K-Spice ingredients thoroughly.
- Divide cooked rice among four bowls. Add the bulgogi and your choice of kimchi, egg, edamame, cucumber, arugula, red cabbage, pickled red onions, carrots, and scallions. Finish with K-Spice and a drizzle of gochujang.
Big thanks to our friends at Big Bon Bodega for sharing this recipe.
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