Ingredients
- null 1 1/2 cups water
- null 1/2 tsp kosher salt
- null 1 tsp oil
- null 1 cup Rice Select Pearl Couscous
- null 1 Cucumber
- null 5 Radishes
- null 1 Lemon
- null 1 Zucchini
- null 1/3 cup sliced Cherry Tomatoes, Cilantro, and Mint
- null 1 tbsp of gochugaru
- null 1/2 Peaches
- null 3 Garlic Cloves
- null 5 Cherries
- null 1lb thinly sliced short rib meat or brisket
- null 3 tbsp soy sauce
- null 3 tbsp water
- null 3 tbsp sugar or agave (I used 5 cherries + 1/2 peach instead)
- null 2-3 large garlic cloves
- null 1 tbsp toasted sesame oil
- null 1 tbsp toasted sesame seeds
Instructions
- To create bulgogi marinade, add soy sauce, water, sweetener, garlic, and sesame oil and blend in a blender until smooth.
- Mix blended ingredients with beef and marinade for at least 15 minutes before cooking in a pan or grilling.
- As beef marinades, thinly slice radish and cucumber and sprinkle with 1 tbsp of gochugaru, juice of 1 lemon, add salt to taste, and mix together.
- Thinly slice zucchini. In a pan on medium heat, add sesame oil and stir fry zucchini until lightly browned on both sides. Separately, do the same for the greens from the radish.
- Bring water to a boil. Once water is boiling, stir in couscous, oil, and salt. Cover with lid and reduce heat to low and let simmer for 8-10 minutes.
- In a wide pan, cook bulgogi without overcrowding the pan, until browned on both sides.
- Once bulgogi beef is ready, assemble bowl by combining couscous, banchans, and bulgogi and top with toasted sesame seeds and serve immediately.