Bulgogi Onigirazu
INGREDIENTS
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Prep Time 30 mins
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Cook Time 30 mins
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Total Time 1 hrs
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Course: Main Course
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Servings: 4 Onigirazu (8 pieces)
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BULGOGI
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1/2 onion
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1/2 carrot
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3 green onions/scallions
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1 lb beef (tenderloin, ribeye, or top sirloin)
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1 Tbsp sesame oil (for cooking the meat)
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1 Tbsp white sesame seeds (roasted/toasted) (for topping)
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Bulgogi Marinade
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2 Tbsp Korean soy sauce
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1 Tbsp sesame oil
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2 Tbsp brown sugar
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Freshly ground black pepper
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1/4 Asian pear (1/4 =2 Tbsp)
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4 cloves garlic (4 cloves =2 tsp)
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Bean Sprouts:
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1 Tbsp sesame oil
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1 clove garlic
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pinch kosher salt
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pinch kosher salt (for blanching)
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6 oz bean sprouts (6 oz = 170 g, 1/2 package)
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1 green onion/scallion
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Spinach:
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1 Tbsp sesame oil
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1 clove garlic
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pinch kosher salt
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1/2 bunch spinach
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Carrot:
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1/2 large carrot
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1 tsp sesame oil
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pinch kosher salt
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Shiitake Mushroom:
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6 shiitake mushrooms
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1 tsp sesame oil
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pinch kosher salt
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Eggs:
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1 Tbsp neutral flavor oil (vegetable, canola, etc)
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4 large eggs
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ONIGIRAZU
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4 bowls cooked Japanese short grain rice (4 bowls = cooked from 2 rice cooker cups)
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4 sheets nori (seaweed)
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kosher salt (optional)
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GOCHUJANG SAUCE
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2 Tbsp gochujang (Korean hot pepper paste)
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1 Tbsp sesame oil
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1 Tbsp granulated sugar
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1 Tbsp white sesame seeds (roasted/toasted)
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1-2 Tbsp water (to dilute to your desired consistency)
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