Budget Bulgogi and Rice

By: Brianna Mason

Ingredients

Rice Base

• 3 cups sushi rice (if you don’t have access to sushi rice or the cost is prohibitive use regular rice)
• 3 cups water (use 4.5 cups if using regular rice)
• 1/4 cup rice wine vinegar
• 1 tbsp sugar
• 1 tsp salt
  

Bulgogi

• 1-3 Lbs beef, sliced thin (depends on how many days you want to eat beef)
• 1-3 Tablespoons oil, preferably sesame
• 1-3 Tablespoons Sugar
• 1-3 Tablespoons soy sauce
• 1-3 Tablespoons Morin Chili paste to taste
• 2-6 cloves minced garlic
• Grated ginger, to taste (start with a teaspoon and work your way up)

*Note: The proportions for this will vary according to your taste and what ingredient you have on hand.
Ultimately what you want is enough marinade to coat the beef.

Side ingredients: any sort of fermented veggies, carrots shredded into thin strips, cucumber cut into matchsticks, avocado cubes, etc.

Directions:

Rice
Cooking rice is made easier by a rice cooker but it can easily be made in a pot with alight fitting lid as well.

1. Take 3 cups of rice and rise until the water runs clear.
   Drain off the water, a mesh strainers great for this, and add 3 cups of water.
   Let sit for 30 min.
2. If you are using a rice cooker this can be done in the cooking pot and once your 30 minutes is over simply turn on your rice cooker.
   If you are using the stove at this point cover the rice and bring to a boil.
   Once it is boiling bring it down to a simmer and start timing.
   Check your rice at 10, 15, and 20 minutes. You want a cooked through Meats grain that has a bit of springiness in the middle.
3. Turn the cooked rice out into a large sheet pan and let it cool for 2-4 min.
4. While you’re waiting combine 1/4 cup rice wine vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Whisk until combined.
5. Pour the dressing over the rice and use a spatula to fold the rice over itself until the dressing has been absorbed, the rice is shiny, and everything is cool enough to handle.
   

Bulgogi

1. Mix all ingredients and let sit.
   Twenty four hours is best marinating at the start of prep will work as well.
2. Heat up a wok or cast iron skillet to medium-high heat with a splash of vegetable oil.
3. Dump beef and marinade in the pan; if it’s heated properly it should fry up quite quickly.
   You want it to cook for only as long as it takes to cook through.
   Too long in the skillet and it will overcook and become tough.
4. Once everything is browned and cooked, immediately remove from pan.
5. Place on top of warm rice and add assorted side ingredients.

Enjoy!