Korean Rice and Noodle Bowl
Korean rice and glass noodle bowl with beef bulgogi
Equipment
- instant pot
Ingredients
For beef bulgogi:
- 1 1/2 lbs flank steak
- 1/2 cup soy sauce
- 1 tbsp Sriracha
- 3 tbsp sesame oil
- 4 tbsp brown sugar
- 2 Asian pears, grated
- 1 tbsp Gochujang paste
- 2" ginger, grated
- 10 cloves garlic, minced
- salt and pepper
For the bowls:
- shredded lettuce
- cooked white rice
- cooked Korean glass noodles
- beef bulgogi
- sriracha mayo
- ell sauce
- sesame seeds
- green onion, green parts only
Instructions
For beef bulgogi:
- Thinly slice the flank steak. Peel and grate the Asian pears, grate the ginger and mince the garlic. Add all ingredients to an instant pot, close the lid and seal the vent. Set it on high pressure for 15 minutes, then release pressure manually when it's done. Remove the lid.Change the setting to saute and cook for 5-10 minutes until the sauce thickens some.
To assemble to bowls:
- Cook the glass noodles and rice. Shred the lettuce. Mix 1 tbsp of sriracha and 1/3 cup of mayo to make mayo sriracha. Put some rice, noodles and lettuce in a bowl (about cup each) and top with the beef bulgogi. Drizzle some mayo on as well as the ell sauce. Top with sesame seeds and green onions.