Beef Bulgogi Rice Bowl
A rice bowl perfect for leftover beef bulgogi with a tangy slaw, rice and soft boiled eggs.
Servings: 2
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