Bulgogi and Kimchi Rice Topping Recipe

This Korean-inspired dish features kimchi rice as the base and a choice of beef or pork for the topping.

Rice bowls are always a hit! This Korean-inspired dish features kimchi rice as the base and a choice of beef or pork for the topping. You can also use chicken fillets or ground meat.

Bulgogi and Kimchi Rice Topping Recipe

Carina Guevara-Galang
This Korean-inspired dish features kimchi rice as the base and a choice of beef or pork for the topping.
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine Asian
Servings 6

Ingredients
  

Bulgogi and Kimchi Rice Topping Ingredients

  • 1 1/3 cups Japanese soy sauce
  • 3 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon gochujang (red chili paste)
  • 2 pinches black pepper
  • 3 cloves Garlic minced
  • 2 stalks green onion green and white parts chopped finely
  • 1/4 teaspoon ginger minced or grated
  • 2 tablespoons roasted sesame seeds
  • 1/2 kilo pork (use pork belly (bacon cut)), thinly sliced
  • 1/2 kilo Beef (use beef ribs or striploin), thinly sliced
  • 1 1/2 tablespoons vegetable oil
  • 1 Cup store-bought kimchi chopped, plus extra to serve
  • 6 cups rice steamed
  • 1/4 Cup Kimchi Juice
  • 2 to 3 tablespoons gochujang (red chili paste)
  • 3 tablespoons sesame oil
  • vegetable oil

Instructions
 

  • Make the bulgogi marinade: whisk all ingredients in a medium bowl. Divide into 2 portions.
  • Add pork belly to 1 portion and beef to the other. Marinate, covered, for at least 1 hour in the refrigerator.
  • Make the kimchi rice: heat oil in a wok. Add kimchi and stir-fry for 1 minute. Add rice, kimchi juice, 1/4 cup water, and gochujang; fry until kimchi is completely incorporated into the rice. Remove from heat and add sesame oil. Toss to mix well. Keep warm.
  • Drizzle a frying pan, griddle, or cast iron pan with just enough vegetable oil to coat the bottom. Place a few slices of pork in the pan in a single layer. Cook for 6 to 8 minutes or until the edges are brown and crispy. Do the same with the beef.
  • Place 1 cup rice in a bowl or container. Top with 160 grams meat and, if desired, a poached or fried egg. Sprinkle with toasted sesame seeds, and garnish with cilantro leaves or chopped green onions. Serve with extra kimchi on the side, if desired.
Keyword bulgogi and kimchi rice topping, kimchi rice, kimchi rice recipe, Korean Beef Rice Topping
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