This Bulgogi Rice Bowl is an easy one-dish meal! The recipe adds extra veggies and sauce to make it a balanced one-dish meal.
What is deopbap?
Deopbap (덮밥) literally means “covered rice” and is basically a bowl of rice covered with some kind of topping. It’s a casual one-dish meal that can be made with any dish or ingredient enjoyed with rice. The full name of the dish is determined by the main topping, e.g. B. Ojingeo (squid) doepbap, Dubu (tofu) deopbap, Jeyuk (spicy pork) deopbap, etc.
Like many other Asian cuisines, Korea has many types of rice bowls. Bibimbap has a similar concept, i.e. toppings on a bowl of rice, but it gets its name from the way it’s eaten – mixing everything with a sauce.
Although there are exceptions, doepbap is generally a type of rice bowl, where a little savory topping is eaten with a spoonful of rice without being fully mixed like bibimbap.
Bulgogi Deopbap is a popular Deopbap dish in Korea. This recipe features a full bulgogi recipe, but you can easily make it with leftover bulgogi by simply adding more veggies and sauce for a balanced one-dish meal.
How to make a bulgogi rice bowl
When you cook bulgogi, a delicious sauce is naturally released. Try not to boil it off by lowering the heat.
I add a bit more sauce as I cook the marinated meat, depending on how much sauce you want to mix into your rice. Anchovy broth or dasima stock is great for that extra sauce, but you can use just water if you like. Be sure to season the broth/water so as not to dilute the seasoning of the meat.
When the rice absorbs this slightly sweet and savory sauce from the bulgogi, it’s incredibly delicious!
You can use the same concept to make deopbap with dak bulgogi (chicken) or jeyuk bokkeum (spicy pork bulgogi).
vegetable options
You can add some of your favorite vegetables when cooking bulgogi and make it a perfectly balanced meal. I added mushrooms and carrots in the recipe. Bok Choi is another favorite of mine. Kale, chili peppers, broccoli, peppers are also good options.
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Bulgogi Deopbap (Bulgogi Rice Bowl)
Mainly
Servings: 4
Print recipe
Remarks
- Pre-sliced bulgogi meat is sold in Korean markets. Pay a little more to get good meat. If you’re slicing the beef at home, partially freeze it for about an hour to set it up for easier slicing. Cut across the grain roughly ⅛ – Inch thick slices.
- Recipes: anchovy broth or Dasima or vegetable broth.
- Bok choy, kale, chili peppers, broccoli, and peppers are also good options.
This recipe was originally published in December 2011. I’ve updated it here with more info, new photos, and slight changes to the recipe.