hello hi everyone! Today we’re diving back into our series on Bay Area restaurant hacks with an homage to one of my favorite korean BBQ spots in town, which is Bowl’d on Telegraph Ave here in Oakland. While this spot is relatively new to the neighborhood, most Oakland locals will tell you that this particular block of Telegraph Ave in the Temescal is well known for a number of Korean BBQ restaurants that occupy the block, Bowl’d being one of its more recent additions.

More specifically, today we’ll be paying some homage to their bibimbap, or BBQ beef bulgogi rice bowl. A bibimbap can contain a WHOLE bunch of different veggies (including spinach, bean sprouts, kimchi, mushrooms, seaweed, shredded daikon, and more), so for our version today I just went ahead and picked a few of my favorites that I think will be most accessible and easy to reproduce for folks at home. The highlight of the dish today however, will of course be our BBQ beef bulgogi, which we’ll be making from some thinly sliced angus beef tenderloin, as well as my personal favorite ingredient courtesy of a tip from the “Korean Bap Sang” blog, a bit of green apple. Hope you try it!

 

Serves 2

INGREDIENTS

  • 8 oz beef tenderloin

  • pickled daikon

  • kimchi

  • 1/2 cup bean sprouts

  • 2 small carrots

  • 6 shiitake mushrooms

  • 2 eggs

  • vegetable oil

INGREDIENTS (marinade)

  • 4 cloves garlic

  • 1 tbsp (about 1 inch) ginger

  • 4 tbsp soy sauce

  • 1/4 green apple

  • 2 tbsp brown sugar

INGREDIENTS (sauce)

  • 4 tbsp soy sauce

  • 1 tbsp sesame oil

  • 2 tbsp fish sauce

  • 2 tbsp dry sake

  • 3 tbsp gochujang

  • 2 tbsp kimchi brine (or 1 tbsp rice vinegar)

  • 2 cloves garlic

  • sesame seeds

  • kosher salt

PREP

  • CRUSH and mince the garlic, set aside

  • FINE MINCE the ginger, set aside

  • PEEL and fine mince (or grate) the green apple, set aside

  • THINLY SLICE the beef tenderloin, set aside

  • COMBINE all marinade ingredients with the steak and marinate for 30 minutes or up to 1 hour

  • SLICE the daikon into coins, set aside

  • PEEL and juilienne the carrots, set aside

  • REHYDRATE the shiitake mushrooms for 20 minutes, then slice thinly, set aside

  • COMBINE all sauce ingredients, set aside

ON THE STOVE

  • HEAT a wok as hot as possible, then add 4 tbsp of vegetable oil and long yao

  • REMOVE all but 1 tbsp of oil from the wok, saute the carrots for 1 minute with 3 tbsp of the sauce mixture, then remove and set aside

  • REPEAT with the bean sprouts and shiitake mushrooms

  • ADD 4 more tbsp of vegetable oil to the wok and long yao

  • ADD the beef to the wok flat side down, one piece at a time, and sear undisturbed for 2 full minutes. Then toss for an additional minute, remove from heat, and set aside

  • HEAT 4 tbsp vegetable oil to a skillet, then fry the eggs sunny side up on high heat, spooning the oil on top of the eggs. Season with kosher salt, then remove from heat and set aside

  • SERVE each ingredient individually over rice, with kimchi, sauce mixture, and a fried egg on top

 

tagged with woo can cook, bibimbap, bbq korean rice bowl, bbq beef, bulgogi, korean bbq