Description
This Korean Beef Belly Rice Bowl features tender beef belly marinated in a savory-sweet sauce, served over nutty brown rice and fresh vegetables. It’s a comforting dish that brings the flavors of Korea right to your kitchen.
Ingredients
Scale
- 1 lb (450g) beef belly, cut into bite-sized cubes
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean red chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon vegetable oil (for frying)
- Salt and pepper to taste
- 1 teaspoon sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
- 1 cup brown rice
- 2 cups water
- Pinch of salt
- 1 cup broccoli florets
- 1 cup bell pepper, sliced (red or yellow)
- 1 cup carrots, julienned
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Kimchi (optional)
- Sliced radishes (optional)
- Fried egg (1 per bowl, optional)
Instructions
- Start by cooking the brown rice. In a medium saucepan, combine 1 cup of brown rice, 2 cups of water, and a pinch of salt. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 40-45 minutes, or until the rice is tender and the water is absorbed. Be sure to check occasionally to prevent burning.
- While the rice is cooking, prepare the beef belly. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is shimmering, add the beef belly cubes. Sear them for about 5-7 minutes, or until they are golden brown on all sides. Avoid overcrowding the pan; if necessary, do this in batches for an even sear.
- Once the beef is browned, add the minced garlic and grated ginger to the skillet. Stir frequently for about 1-2 minutes, or until fragrant. Be careful not to let the garlic burn, as it can impart a bitter flavor to the dish.
- In a small bowl, whisk together the soy sauce, gochujang, sesame oil, and honey. Pour this mixture over the beef belly in the skillet. Stir well to coat the beef evenly. Let it simmer for another 5 minutes, allowing the sauce to thicken slightly and the beef to absorb the flavors.
- Meanwhile, prepare the vegetables. In a separate skillet, heat another tablespoon of vegetable oil over medium heat. Add the broccoli, bell peppers, and carrots. Season with salt and pepper, and sauté for about 5-7 minutes, or until the vegetables are tender but still crisp. You want them to retain some texture, so avoid overcooking.
- Once everything is cooked, it's time to assemble your bowls. Fluff the brown rice with a fork and divide it evenly among serving bowls. Top each bowl with the beef belly mixture and a generous portion of sautéed vegetables.
- For a finishing touch, garnish each bowl with a sprinkle of sesame seeds and sliced green onions. If desired, add optional toppings like kimchi, sliced radishes, or a fried egg on top for extra richness.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 80 mg
Keywords: Don’t rush the searing of the beef for better caramelization. Use a heavy-bottomed skillet for even heat distribution, and avoid overcooking the vegetables to maintain their texture.