Give the delivery guy a night off with this easy 30 minute weeknight meal of Korean BBQ Rice Bowl loaded up with beef bulgogi, pickled daikon, kimchi and more!
About twice a month I head up to a flea market on the Upper West Side of Manhattan to sell product for my bake shop. It’s a low-key market that’s been around for over 20 years with a good mix of locals, regular customers and tourists coming around from the Museum of Natural History and then there are the crazy themed days where thousands of people pour in I and sell out before the day is even up.
Now that I’ve become a bit of a regular up there myself, I have my usual spot where people can find me, always planted behind the pickle guys and the Korean food stall. I’ve pretty much lost track of how many comments I’ve received from customers about being placed between the two and the “smell” that comes from them. The thing is, I love fermented foods! So the smell doesn’t bother me at all and in fact, it’s become a habit to walk away with a container of pickles at the end of the day and sit down to Korean food for lunch.
Scratch that – habit isn’t the right word, more like I’ve become obsessed with Korean food lately. I’ve always enjoyed the cuisine – would never say no to bulgogi or bibimbap with an occasional side of kimchi. Now, I’m craving it all the time and eating kimchi by the forkful! It doesn’t help that the woman that runs the Korean stall at the market makes three types fresh kimchi every week. There’s something about the freshness of it that’s really appealing to me versus the type in the jar you pick up at your local Asian store and has likely fermented for a longer period.
Since eating japchae, bulgogi and kimchi on Sunday’s wasn’t enough for me, I took all those themes home with me to make up my own Korean BBQ feast meal.
There are a lot of components happening in this rice bowl but in the end it all comes together fairly quickly. The beef is at its best if you can marinate it at least a day ahead of time, so plan to set aside 10 extra minutes the night before while you’re prepping dinner to get the marinade together and slice the short ribs.
After that it’s all a matter of building up the rice bowl. As the rice cooks, quick pickle the daikon radish for crunch and a little pucker, the shredded carrots add sweetness to calm down your palate from the spiciness of the kimchi and then it gets topped with our bulgogi marinade short ribs. Tender pieces of beef in a soy based marinade that cook up in minutes.