Bulgogi Rice Bowl with Gochujang and Korean Greens – as promised, here it is. It’s my sashimi-free version of Hoedeopbap or Korean Rice Bowl with Sashimi.😉
This is NOT a traditional Korean dish and you will probably never find this at restaurants or in any Korean cookbook. I certainly haven’t seen it anywhere. Even the name Bulgogi Rice Bowl is purely my creation. So you should feel privileged that I’m sharing this with you. 😝
I first ate this wonderful Bulgogi Rice Bowl at my aunt’s house many many years ago when I was maybe 13 years old? She is my father’s younger sister and growing up, she was my favorite aunt on my father’s side. She was my favorite perhaps because she was nice to me and bought me nice gifts – which she certainly did. She even had a custom knitted sweater made for me one time!! Perhaps I liked her because she always had a smile on her face and was never upset about anything. I mean, her son was the most annoying and spoiled kid ever but she always laughed it off. I never understood that part. I remember thinking.. ‘Wow, if he was my son, I would have yelled at him and sent him to his room!!’ Yeah.. so this part of her, I did not really like. I don’t like spoiled kids who want everything and has tantrums when he/she cannot get what they want.
Now….hmm..wait… Perhaps…could it be that she was my favorite aunt because she was a great cook???!!! Possibly so??
Yes, PROBABLY. HAHAHA.. have you never heard of the saying… the way to a girl’s heart is through her stomach!! Hehe..
Especially this girl who just LOVED to eat anything that was yummy. I had stayed at their house one summer (because they lived near Samcheok (삼척), a town in at the Eastern Sea of Korea) and I got so FAT after that summer from eating so much of her good food.
Anyway, even though I had this dish when I was only a young kid, I still remembered it after I got married. You see, I never forget good food. 🙂 It is too bad that I never learned more Korean recipes from her. She also made this fabulous pineapple salad with it – I just remembered this while writing this post. I must try to recreate it soon. I guess I have a separate brain for remembering good foods?! 😜
Right. For this, you don’t even need a recipe because all you need to do is to follow two of my recipes and combine it together.
Bulgogi Rice Bowl with Gochujang
Servings: 4 Prep: 30 min Cook: 30 min Total: 40 min Difficulty: Easy
Ingredients
- Make Bulgogi with my Bulgogi recipe. Although it is best to marinate for several hours to overnight, you can marinate just for 30 minutes and it will be fine.
- Cook rice if you don’t already have some that are cooked. 1 to 1 1/2 cup cooked rice is good for 1 serving.
- While rice is cooking, prepare vegetables used in my Korean Rice Bowl with Sashimi (Hoedeopbap) recipe. Will list ingredients here again. Servings: 4
- 10 green or red leaf lettuce leaves, cut into strips (2 cup)
- 1 bunch Chrysanthemum leaves (Ssukat), cut into strips (2 cup)
- 12 Perilla leaves, cut into strips (1 cup)
- 4 small Persian cucumbers, julienned (1 1/2 cup)
- 1/3 large purple onion, sliced
- 4 garlic cloves, sliced thin
- 2 Korean green chili peppers/Annaheim or Jalapeno peppers
- handful of Daikon Sprouts
- 2 green onions, chopped
- You can also use iceberg lettuce which will add extra refreshing flavor. Omit Tobiko eggs.
- Make Gochujang sauce by mixing following:
- 4 Tbs gochujang
- 2 Tbs rice vinegar
- 4~5 tsp sugar
- 1 Tbs apple, grated
- 1 tsp lemon juice
- 1 tsp soy sauce (jin ganjang)
- Cook Bulgogi and then assemble Bulgogi Rice Bowl:
- Add rice to bowl
- Top with vegetables
- Add Bulgogi on top
- Garnish with Daikon Sprouts and fresh green onions
- Drizzle Gochujang sauce. Optionally, drizzle extra sesame oil.
- Mix everything together and ENJOY!!!
Korean Bulgogi Rice Bowl with Gochujang
Our family recipe of bulgogi and fresh Korean greens on top of rice bowl. Mix with some yummy gochujang sauce and enjoy!!Prep: 30 minutesCook: 30 minutesTotal Time: 40 minutesserves: 4Ingredients
- 4 cup cooked white rice (1 cup / 250 ml per serving, warm but not too hot)
- 10 green or red leaf lettuce leaves (cut into strips) (2 cup / 500 ml)
- 1 bunch ssukat (crown daisies, cut into strips) (2 cup / 500 ml)
- 12 Perilla leaves (cut into strips) (1 cup / 250 ml)
- 4 small Persian cucumbers (julienned) (1 1/2 cup / 375 ml)
- 1/3 large purple onion (sliced)
- 4 garlic cloves (sliced thin)
- 2 Korean green chili peppers/Annaheim or Jalapeno peppers
- 2 green onions (chopped)
- 1 handful of Daikon Sprouts
- 1 Swirl of Sesame oil
Sweet Tangy Gochujang Sauce
Instructions
- Make Bulgogi with my Bulgogi recipe. Although it is best to marinate for several hours to overnight, you can marinate just 30 minutes and it will be fine.
- Cook rice. This recipe serves 1 cup cooked rice for 1 serving. Make more if you want extra.
- While rice is cooking, prepare vegetable toppings as listed above
- Make Gochujang sauce by mixing all sauce ingredients
Cook Bulgogi and then assemble Korean Bulgogi Rice Bowl
- Add rice to bowl
- Top with vegetables
- Add Bulgogi on top
- Garnish with Daikon Sprouts and fresh green onions
- Drizzle Gochujang sauce. Optionally, drizzle extra sesame oil.
Tips & Notes:
Prepare both Hoedeopbap and Bulgogi Rice Bowl to satisfy both Sashimi and non-Sashimi eaters. Easy, simple and fabulous Korean Rice Bowls for all different diet needs!Nutrition Information:
Calories: 310kcal (16%)| Carbohydrates: 66g (22%)| Protein: 8g (16%)| Fat: 1g (2%)| Sodium: 139mg (6%)| Potassium: 752mg (21%)| Fiber: 5g (21%)| Sugar: 12g (13%)| Vitamin A: 3495IU (70%)| Vitamin C: 20.5mg (25%)| Calcium: 85mg (9%)| Iron: 1.8mg (10%)
Tips
- I just had this last night and I added some leftover Radish Salad (Musaengche/Moosaengche 무생채) and it was delicious!!
- Again, great for parties. Prepare both Hoedeopbap and Bulgogi Rice Bowl to satisfy both Sashimi and non-Sashimi eaters. Easy, simple and fabulous Korean Rice Bowls for all different diet needs! For vegetarians/vegans, I would pan fry some tofu slices with some soy sauce, sugar and garlic. Serve that as the protein topping.
Well, hope you like it!
Enjoy~
XOXO ❤️
JinJoo
Delicious! My husband said he thought we were at a restaurant! I actually used the preseasoned and cut bulgogi beef from HMart but other than that I made it as you directed. The combination of greens was so bright and delicious. It has become a regular menu item!
Oh yay!! I’m so happy to hear that!! You can totally add sashimi to make Heodeopbap this way too – I have a recipe on my blog for this too. Glad your husband enjoyed and thank you so much for taking the time to rate and comment!! Thank you!