Chili Crisp Bulgogi Deopbap Recipe
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Heami Lee Facebook Twitter LinkedIn
Serves 2 to 4
Deopbap is a catchall Korean term that refers to a bowl of rice with some sort of topping. In Korean, deop means “covered” and bap means “rice.” I love this casual rice bowl concept for the
toppings, ranging from raw fish (hoe-deopbap) to spicy pork. My topping choice always ends up being bulgogi. Bulgogi (“fiery meat”) is one of the most popular Korean dishes. It’s typically
cooked after being marinated in some sort of sauce that includes soy sauce or gochujang. I put a spin on this Korean comfort dish by introducing chili crisp to the marinade. It adds a
pleasant warmth to the dish while harmonizing with other flavors in the marinade. It’s slightly different compared to the spicy version of bulgogi made with gochujang, thanks to the complex
flavors of chili crisp. The oil from the chili crisp makes the sauce taste incredible, especially after it mixes with the flavors from the beef. This will easily be one of your go-to rice
bowl dishes, and an extra drizzle of chili crisp at the end is always encouraged.
Ingredients1 pound thinly sliced beef or shaved beef steak (see note)2 teaspoons granulated sugar2 teaspoons freshly ground black pepper3 tablespoons soy sauce3 tablespoons chili
crisp2 tablespoons honey1 tablespoon fish sauce1 tablespoon toasted sesame oil1 tablespoon rice wine vinegar4 or 5 garlic cloves, minced1 medium onion, sliced4 green onionsNeutral oil, such
as vegetable or canola, for fryingChili Crisp Fried Eggs (recipe follows), for servingCooked rice, for servingToasted sesame seeds, for garnish