In my junior year of college, my best friend announced she was moving to South Korea. She didn’t speak the language and knew a little about the culture, but it was still quite sudden. When she came back, she could fluently speak Korean. She also came back with an extensive knowledge of Korean food. She started taking me with her to local places, ordering food that I hadn’t heard of in a language I can’t understand. Needless to say she helped develop a love of Korean food.
Every week I make a recipe to bring to lunch for work. When I found that one of my favorite bloggers had a recipe for Korean beef, I knew I had to try it. It’s a mock-bulgogi that has quickly become one of my favorite recipes.
- 1 cup rice
- 4 large eggs
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 4 cups chopped spinach (I bought 2 bunches, but 3 might have been better.)
- 1/4 cup brown sugar, packed
- 1/4 cup soy sauce
- 1 Tbsp freshly grated ginger
- 2 tsp sesame oil
- 1/2 tsp Sriracha (I actually used gochujang- a Korean fermented chili paste.)
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 lb. ground beef (I always use venison of course)
- 2 green onions, thinly sliced
- 1/4 tsp sesame seeds
You’ll need more spinach than you think.
1. In a large saucepan, cook rice according to the package. Set aside.
2. Boil the eggs to desired consistency. I prefer medium-hard boiled eggs.
3. Heat olive oil in a large skillet over medium high heat. Add garlic and cook until fragrant, about 1-2 minutes. Stir in the spinach until wilted.
4. In a small bowl, whisk together the brown sugar, soy sauce, ginger, sesame oil, and Sriracha (or gochujang).
This sauce is super sticky. It will congeal if you don’t stir it every now and then.
5. Heat olive oil in a large skillet over medium high heat. Add the garlic, and cook until fragrant. Add the ground beef and cook until browned. Make sure it crumbles, then drain the fat.
Basically up until you add the meat, the steps are the same as how you prepare the spinach.
6. Stir in the soy sauce mixture and green onions, allow to simmer for about 2 minutes.
I stirred the sauce prior to adding it into the meat.
7. Place the rice, eggs, spinach, and ground beef mixture into meal prep containers. Garnish with green onions and sesame seeds if desired.
I left the garnish off of the food, but added a little extra gochujang to the meat. It was the perfect meal.
Final Thoughts: My dad said this was his favorite lunch I’ve ever made. I was disappointed that I didn’t make enough spinach, but since I doubled the recipe, we had plenty of food. I could eat this every week for lunch. Slightly sweet and slightly spicy, all delicious.