Mushroom Bulgogi Rice Bowl recipe - ingredients, nutrition and when to eat it
A rice bowl topped with sweet-savory stir-fried beef and fragrant mushrooms. It makes a hearty meal for a busy lunch or a cool autumn evening.
Rice bowls · 25 minutes to cook
Nutrition (per 482.3g serving): 555 kcal · protein 24.3g · carbohydrate 82.4g · fat 14.3g · sodium 1014.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Instead of soaking mushrooms in water for a long time, wipe them with a damp paper towel so they release less water while cooking.
Tips: Beef can become tough if overcooked, so add the mushrooms once it changes color and finish quickly.
Tips: Serving the rice and bulgogi separately helps preserve their texture to the last bite.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Lean beef — 80 g
- Mushrooms — 100 g
- Onion — 50 g
- Green onion — 10 g
- Soy sauce — 0.8 Tbsp
- Sugar — 1.5 tsp
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Ground black pepper — 1 pinch