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Bulgogi Bowls Recipe

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This recipe for Bulgogi Bowls is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup low sodium soy sauce
2 tbs honey
2 tbs toasted sesame oil
3 garlic cloves, chopped
3 scallions, chopped
1 tsp grated fresh ginger
3 large portobello mushrooms, stem removed, gills scooped out and cut into 1/2 inch long pieces
white onion, thinly sliced
6 cups baby spinach
4 eggs
2 carrots, julienned
2 cups cooked brown rice
white sesame seeds & scallions for garnish
Directions:
Directions:
In a food processor, combine the first six ingredients until well combined. Put the mushroom strips and onion in a bowl and pour over half the marinade. Toss to coat.
Heat a large, wide skillet over medium high heat. Using tongs, transfer the onion and mushrooms to the skillet, leaving the sauce behind, and cook stirring occasionally, until the mushrooms are softened and the onion is browned, about 7 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Divide the bulgogi among four bowls.
Cook eggs in a separate skillet, leaving the yolks runny.
Add the remaining marinade to the skillet used to cook the vegetables, and cook, stirring continuously, until thickened, about 2 minutes.
Add the carrots and rice to the bowls with the bulgogi, top with the eggs, and drizzle with the thickened marinade. Garnish with the scallion greens and sesame seeds before serving.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
calories: 338

 

 

 

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