Easy for All
If you ever tried sweet beef jerky and liked it, you'll love this bulgogi bowl too! Sweet and savory beef served over fragrant coconut rice! Yum!
1/2 cup soy sauce
1/2 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons sesame oil
1.5 pounds ribeye steak; sliced into strips
2 cups uncooked jasmine rice
14 ounce can coconut milk
2 cloves garlic; halved
4 slices ginger; peeled
1/4 cup coriander
Mix soy sauce, brown sugar, Worcestershire sauce, and sesame oil in a large bowl; add ribeye strips and completely submerge them. Let the mixture sit to marinade for at least 2 hours, or overnight.
Cook jasmine rice in a rice cooker according to its instructions. Add coconut milk before adding water; then add additional water necessary according to instructions.
Grill the bulgogi strips with garlic and ginger over a hot grill to your desired doneness, or about 5 to 7 minutes for medium-rare. In the last few seconds of cooking, add coriander and mix.
Serve bulgogi on top of coconut rice; top with sesame seeds.
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