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Gangnam Bowls

Gangnam Bowls
Prep Time
25 min
Cook Time
10 min
Yields
12 servings

Courtesy of Tanner Byrd and Kyle Tannery of Global Bowl.

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ingredients

Bowls

2
- 3 heads butter or iceberg lettuce
6
cups jasmine rice

Bulgogi Steak

4
oz sesame oil
8
oz soy sauce
6
cloves garlic, minced
2
oz ginger
4
oz scallions, sliced
2
oz carrots, cut into matchsticks
2
oz red bell pepper
2
oz brown sugar
2
- 3 Asian pears, chopped
2
oz cilantro, chopped
6 6-oz
rib-eye steaks

Cucumber Kimchi

4
cucumbers, chopped
2
cloves garlic, minced
½
cup carrots, cut into matchsticks
1
Tbsp sesame seeds
1
Tbsp Korean chili paste
1
Tbsp Korean red chili flakes
3
oz soy sauce
2
oz sesame oil
1
oz vinegar
¾
oz sugar

Assembly

prepared lettuce
prepared rice
Bulgogi Steak
Cucumber Kimchi
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directions

Step 1

Cut lettuce heads in half and remove root end. Pick leaves that form bowls. Set 12 portions aside.

Step 2

Cook 6 cups jasmine rice according to package instructions. Keep covered to retain heat and set aside.

Step 3

Prepare steak marinade by mixing sesame oil, soy, 6 garlic cloves, ginger, scallions, matchstick carrots, red bell pepper, brown sugar, Asian pears and cilantro. Marinate the 6 steaks for a minimum of 2 hours and a maximum of 12 hours.

Step 4

Sear steaks in a frying pan or a flat top grill on medium-high until cooked thoroughly and meat reaches an internal temperature of 145ºF. Set steaks aside to rest.

Step 5

Mix cucumbers, garlic, matchstick carrots, sesame seeds, Korean chili paste, Korean red chili flakes, soy sauce, sesame oil, vinegar and sugar. Place in an airtight container and refrigerate for 2 hours up to 24 hours.

Step 6

Scoop rice into lettuce bowls top with sliced steak and kimchi. Garnish with sesame seeds, cilantro and scallions.

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