If you made my beef bulgogi and happen to have any leftovers then you need to make this fabulous bulgogi rice bowl. Now if you haven’t made the beef bulgogi yet, then you should very soon, so you can enjoy that and then have leftovers to make this bowl with.
In addition to the salty, sweet beef bulgogi, this bowl has fluffy rice, soft boiled eggs and a chopped slaw with napa cabbage, purple cabbage, green onions, carrots and pear tossed in a tangy rice wine vinegar dressing.
Sound like something you would love? Then let’s get started…
If you need to make the beef bulgogi, take a look at my super simple recipe here. The marinade is easy to bring together, but needs to sit for a few hours or overnight, so plan ahead! The bulgogi is absolutely delicious. It is salty, sweet and tangy. You will love it…
In addition to the bulgogi, you will need 1 cup of rice prepared according to the manufacturers instructions, 2 soft boiled eggs that have been peeled and halved, 2 cups of thinly sliced napa cabbage, 1 cup of thinly sliced purple cabbage, 1 large peeled and diced carrot, 2 thinly sliced green onions, 1/2 of a medium pear, some finely chopped fresh cilantro and lime wedges.
For the dressing, whisk 2 tablespoons of plain Greek yogurt, 2 tablespoons of rice wine vinegar, 2 teaspoons of honey, 1 tablespoon of fresh cilantro and a pinch of salt, black pepper and celery salt in a small bowl. Take a taste and see if you want more seasoning or honey. I prefer more of the rice wine flavor in my dressing, but if it is a bit too tangy for you, add a little bit more honey.
Begin by combining 2 cups of thinly sliced napa cabbage, 1 cup of thinly sliced purple cabbage, 1 large peeled and diced carrot, 2 thinly sliced green onions and 1/2 of a medium pear that has been diced small in a large bowl and add the dressing. Toss to combine and divide the slaw between two shallow bowls.
Add the cooked rice, soft boiled eggs and bulgogi. Garnish the bowl with some finely chopped cilantro and some lime wedges and get ready to dig into something truly delicious…
The flavors in this bowl are amazing. The beef bulgogi is salty and sweet and the slaw is tangy and delicious. The soft boiled egg adds a creaminess and the rice soaks up all of the flavors beautifully. The only thing this bowl needs is a little squeeze of fresh lime and it is absolutely perfect…
Beef Bulgogi Rice Bowl
Ingredients
- 1/2 pound of beef bulgogi
- 1 cup of rice
- 2 soft boiled eggs, peeled, halved
- 2 cups of napa cabbage, thinly sliced
- 1 cup of purple cabbage, thinly sliced
- 1 large carrot, peeled, diced
- 2 green onions, thinly sliced
- 1/2 of a medium pear, diced
- fresh cilantro, finely chopped (garnish)
- lime wedges (garnish)
Dressing
- 2 tablespoons of plain greek yogurt, sour cream or crema
- 2 tablespoons of rice wine vinegar
- 2 teaspoons of honey
- 1 tablespoon of fresh cilantro, finely chopped
- a pinch of salt, black pepper and celery salt
Instructions
- Make the beef bulgogi - recipe
- In a large bowl, combine 2 cups of thinly sliced napa cabbage, 1 cup of thinly sliced purple cabbage, 1 large peeled and diced carrot, 2 thinly sliced green onions and 1/2 of a medium pear that has been diced small
- In a small bowl, whisk 2 tablespoons of plain Greek yogurt, 2 tablespoons of rice wine vinegar, 2 teaspoons of honey, 1 tablespoon of fresh cilantro and a pinch of salt, black pepper and celery salt and add this to the slaw
- Toss to combine
- Divide the slaw between 2 shallow bowls
- Add the cooked rice, soft boiled eggs and beef bulgogi
- Garnish the bowls with finely chopped cilantro and lime wedges
