One Pot Bulgogi Bowl
One Pot Bulgogi Bowl
Ingredients
For the Bulgogi Marinade
- 1 pound ribeye, thinly sliced, raw (also labeled as bulgogi meat)
- 1 1/3 tablespoons honey
- 4 teaspoons minced garlic
- 8 tablespoons soy sauce
- 1 1/3 tablespoons sesame oil
- 1 teaspoon black pepper
For the Bowl Assembly
- 1 1/3 yellow onion, large
- 4 green onions
- 12 shiitake mushrooms
- 4 ounces rice cakes
- 2 cups beef bone broth
- 4 ounces Korean vermicelli glass noodles (dangmyeon), raw
- 1 1/3 seconds spray oil, as needed
Instructions
- 1
Thinly dice the yellow onions, shiitake mushrooms, and green onions. Set aside.
⏱️ 5 min
- 2
In a medium bowl, combine the thinly sliced ribeye, honey, minced garlic, soy sauce, sesame oil, and black pepper. Mix well to ensure the meat is evenly coated with the marinade. This is your bulgogi.
⏱️ 5 min
- 3
Place a large pot or Korean clay bowl over medium heat. Lightly coat the bottom with spray oil.
⏱️ 1 min
- 4
Arrange the rice cakes, diced yellow onions, diced green onions, sliced shiitake mushrooms, and raw Korean vermicelli glass noodles in the pot. Then, add the marinated bulgogi and pour in the beef bone broth.
⏱️ 2 min
- 5
Cover the pot with a lid and bring the contents to a boil over medium heat.
⏱️ 5 min
- 6
Once boiling, reduce the heat slightly to maintain a simmer. Continue to cook, stirring occasionally, until the meat is fully cooked through, the noodles are tender, and the rice cakes are soft. This should take approximately 10 minutes.
⏱️ 10 min
- 7
Serve immediately and enjoy your One Pot Bulgogi Bowl!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Bulgogi Bowl
For the Bulgogi Marinade
- 1 pound ribeye, thinly sliced, raw (also labeled as bulgogi meat)
- 1 1/3 tablespoons honey
- 4 teaspoons minced garlic
- 8 tablespoons soy sauce
- 1 1/3 tablespoons sesame oil
- 1 teaspoon black pepper
For the Bowl Assembly
- 1 1/3 yellow onion, large
- 4 green onions
- 12 shiitake mushrooms
- 4 ounces rice cakes
- 2 cups beef bone broth
- 4 ounces Korean vermicelli glass noodles (dangmyeon), raw
- 1 1/3 seconds spray oil, as needed
Instructions
- 1
Thinly dice the yellow onions, shiitake mushrooms, and green onions. Set aside.
⏱️ 5 min - 2
In a medium bowl, combine the thinly sliced ribeye, honey, minced garlic, soy sauce, sesame oil, and black pepper. Mix well to ensure the meat is evenly coated with the marinade. This is your bulgogi.
⏱️ 5 min - 3
Place a large pot or Korean clay bowl over medium heat. Lightly coat the bottom with spray oil.
⏱️ 1 min - 4
Arrange the rice cakes, diced yellow onions, diced green onions, sliced shiitake mushrooms, and raw Korean vermicelli glass noodles in the pot. Then, add the marinated bulgogi and pour in the beef bone broth.
⏱️ 2 min - 5
Cover the pot with a lid and bring the contents to a boil over medium heat.
⏱️ 5 min - 6
Once boiling, reduce the heat slightly to maintain a simmer. Continue to cook, stirring occasionally, until the meat is fully cooked through, the noodles are tender, and the rice cakes are soft. This should take approximately 10 minutes.
⏱️ 10 min - 7
Serve immediately and enjoy your One Pot Bulgogi Bowl!
⏱️ 2 min