Bulgogi, Tofu, and Kimchi Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl brings together bulgogi, tofu, and kimchi over warm rice. Sweet and savory bulgogi pairs well with tangy kimchi and mild tofu.
This rice bowl brings together bulgogi, tofu, and kimchi over warm rice. Sweet and savory bulgogi pairs well with tangy kimchi and mild tofu. It’s a great hearty meal for a busy lunch or a satisfying dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 569g serving): 680.8 kcal · protein 35g · carbohydrate 81.6g · fat 22.1g · sodium 1609.7mg
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: Pat the tofu dry so it doesn’t break apart easily in the pan and the seasoning coats it well.
Tips: Adjust the sugar slightly depending on how fermented the kimchi is to balance the flavors.
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Ingredients (1 serving)
- Rice — 1 bowl
- Lean beef — 100 g
- Tofu — 100 g
- Napa cabbage kimchi — 60 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Soy sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 0.5 tsp