Korean BBQ marinated flank steak atop kimchi fried sushi rice. Finished with a drizzle of wasabi mayo, sliced green onion, Furikake seasoning, and radish micro greens. This recipe is scaled for 24 servings.
5.31 pounds Flank Steak, whole
6 Cups Korean Bulgogi Marinade
3 Cups Canola Oil
1 1/2 Cups Garlic, fresh, peeled and minced
1 1/2 Cups Ginger Root, fresh, peeled and minced
6 Cups Shitake Mushrooms, fresh, sliced
6 Cups Carrots, shredded
36 Cups Sushi Rice, chilled (Sub Recipe)
24 Eggs, large, hard scrambled
3 Cups Tamari Sauce
6 Cups Kimchi, drained and chopped
1 1/2 Cups Wasabe Mayonnaise (Sub Recipe)
3 Cups Green Onion, sliced
1/2 Cup Furikake Rice Seasoning
3 Cups Radish Microgreens
In a leak-proof, sealable plastic bag, combine flank steak and Korean bulgogi marinade, ensuring steak is completely covered with marinade. Seal plastic bag with as much air removed as possible, and let steak marinate chilled overnight. Remove marinated steak from refrigerator ~30 minutes before grilling to ensure even cooking.
Make the kimchi sushi fried rice: In a sauté pan on high heat, add canola oil and sauté minced garlic and ginger for 1 minute until fragrant. Add shitake mushrooms and carrots and sauté for 2 minutes until vegetables have softened and are lightly browned. Fold in cold sushi rice, scrambled eggs, tamari sauce and chopped kimchi. Sauté mixture for 2-3 minutes until rice is hot. Remove rice from heat and keep warm.
On a pre-heated grill on medium high heat, grill marinated flank steak for ~2-3 on each side until internal temperature is 145˚F. Remove grilled steak from heat, cover, and let rest for 5 minutes. After resting, thinly slice steak against the muscle grain.
Plate each Korean Steak Bulgogi Sushi Bowl in the following order:
2 cups hot kimchi fried sushi rice
3 oz. grilled Korean bulgogi steak, sliced
1 Tablespoon wasabi mayo drizzle
2 Tablespoons sliced green onion
1 teaspoon furikake rice seasoning
2 Tablespoons radish microgreens
Notes: For best results on fried rice, use cold, day-old sushi rice. Tamari can be substituted with soy sauce.
24 Cups Short Grain Sushi Rice, Fully Cooked, Hot
1 1/8 Cups Rice Vinegar
3/4 Cup Cane Sugar
3 Tablespoons Kosher Salt
2 Tablespoons Mirin
In a small saucepot over medium heat, whisk together rice vinegar, sugar, kosher salt, and mirin until salt and sugar have just dissolve. Do not bring to a boil. Remove rice vinegar mixture from heat, set aside.
In a mixing bowl, fold cooked rice and rice vinegar together until vinegar has fully coated rice grains.
Continue to gently fold rice until rice has cooled to room temperature.
1 1/2 Cups Mayonnaise
3/8 Cup Wasabi Paste
In a mixing bowl, whisk mayonnaise and wasabi paste together until thoroughly combined. Transfer to a squeeze bottle and keep chilled.
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plan & prep
KOREAN STEAK BULGOGI SUSHI BOWL
Serving Size: 4 oz Flank Steak, 2 cups fried rice
Active Prep Time: 1 hour
Passive Time: 11 hours
Hold Time: ~10 minutes as assembled bowl held warm