“Gluten-Free Korean Breakfast Delight: Succulent Bulgogi Rice Bowls with Kimchi & Fried Eggs”
Discover a mouthwatering gluten-free Korean breakfast recipe that combines succulent bulgogi with tangy kimchi and a perfectly fried egg atop fluffy rice. Perfect for an impressive meal or special occasion, this flavorful dish is sure to become a favorite in your kitchen.
Allergens
Eggs, Soy (in soy sauce)
Ingredients
- 1. 8 oz beef sirloin, thinly sliced 2. 3 cups cooked white rice 3. 2 cups kimchi 4. 4 eggs 5. 1/4 cup soy sauce (gluten
- free) 6. 2 tbsp sugar 7. 2 tbsp rice wine 8. 1 tbsp sesame oil 9. 1 tbsp minced garlic 10. 1 tbsp minced ginger 11. Salt and pepper, to taste 12. Green onions and sesame seeds, for garnish
Instructions
- In a medium bowl, combine the sliced beef with soy sauce, sugar, rice wine, sesame oil, garlic, and ginger. Mix well and let marinate for 30 minutes.
- Heat a large pan over medium high heat. Add the marinated beef and cook until browned and tender, about 5 7 minutes. Season with salt and pepper to taste.
- While the bulgogi is cooking, fry the eggs to your desired doneness in a separate non stick pan.
- Assemble the rice bowls by dividing cooked rice evenly between two bowls. Top each bowl with an equal portion of bulgogi, kimchi, and a fried egg.
- Garnish with green onions and sesame seeds before serving.
Chef’s Insight
For a spicier dish, add gochujang (Korean red pepper paste) to the bulgogi marinade.
Notes
For an even more impressive presentation, serve the dish in traditional Korean stone bowls.