Wait, is that a thing, or is it only meatless Monday? I dunno, but I think we should make Bowl Food Monday a thing. I feel like I may have chatted about this before, but my brain is in a current state of write, cook, write, so everything’s kind of fuzzy over here… days are starting to blend together. UGH. The good news is that we have these yummy Korean Bulgogi BBQ Steak Bowls to chat about! Oh, and Father’s Day! Did you guys have a good one? The weather here has been so awesome, 80 degree temps which are quite uncommon in these parts. I had to do some cooking, but what’s new there. Like I mentioned last week, my dad is not much into Father’s Day, so we don’t really make a huge deal out of it. Just a good dinner and a good dessert. My mom did make my dad a really great photo book though. He got a hand written note from me, because one, I waited to think about a gift until the last-minute, and two, I got him the only good gift I could think of for Christmas… so a note it was! WATCH HOW-TO VIDEO HERE: All and all, I think it was a pretty nice day! Did you guys make any good recipes? A bunch of you snapped me this pasta salad and these burgers!! That is so fun, I LOVE when you guys tag me on Instagram or snap me photos on snapchat (follow hbharvest).
OK, so let’s talk Korean Bulgogi. I first started to experiment with this flavor last year when I made these KILLER Bulgogi Pork Tacos. Right then and there, I fell hard for the spicy/sweet flavor combo. Apparently so did you guys, because a ton of you have made those tacos and loved them just as much as me! Last month I was thinking that I really wanted to make something Bulgogi inspired again and a bowl just seemed most fitting. I mean, when is a bowl recipe not a good idea? It’s always a good idea.
So I used that Bulgogi marinade from the pork on a piece of skirt steak. You can certainly use pork here if you prefer, but I love the combo of steak and rice so I went with it. The steak gets cooked in a super hot skillet, which helps it get nice and caramelized on the outside. It is delish! Aside from a big old bowl of rice, I also made a spicy Korean peanut sauce to drizzle overtop the steak. I cannot lie, this sauce is so good and a MUST for this recipe. It just adds another great layer of flavor, and really, you can never go wrong with a little peanut sauce. The rest of the bowl is pretty simple and you can customize it to your liking. I went with white rice, shredded purple cabbage, thinly sliced mango, roasted broccoli, kimchi, sliced avocado, fresh basil, green onions and a poached egg. It’s kind of a lot, but that’s what I love about a good bowl recipe, tons of fresh or roasted veggies, a good grain, a protein, an egg and tons of avocado…obviously. This is a great recipe for summer since it’s pretty quick cooking and involves no oven time whatsoever. Yeah! Oh, and don’t let all the ingredients scare you, it’s not that involved! With bowl recipes, the ingredients can just pile up, but you can add or subtract whatever you are feeling! OK and that is that, Korean Bulgogi Bowl for the win!
Take that Monday!
