Beef Bulgogi Rice Bowl
Serves 210 mins prep30 mins cook
A rice bowl perfect for leftover beef bulgogi with a tangy slaw, rice and soft boiled eggs.
0 servings
What you need
Instructions
0 Make the beef bulgogi - recipe 1 In a large bowl, combine 2 cups of thinly sliced napa cabbage, 1 cup of thinly sliced purple cabbage, 1 large peeled and diced carrot, 2 thinly sliced green onions and 1/2 of a medium pear that has been diced small 2 In a small bowl, whisk 2 tablespoons of plain Greek yogurt, 2 tablespoons of rice wine vinegar, 2 teaspoons of honey, 1 tablespoon of fresh cilantro and a pinch of salt, black pepper and celery salt and add this to the slaw 3 Toss to combine 4 Divide the slaw between 2 shallow bowls 5 Add the cooked rice, soft boiled eggs and beef bulgogi 6 Garnish the bowls with finely chopped cilantro and lime wedgesView original recipe