15-Minute Korean Rice Bowls For Your Busy WEEKINIGHT DINNER
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1. Ground Beef Bulgogi Rice Bowls: https://bit.ly/3ThHdQC
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3. Korean BBQ Rice Bowl: https://bit.ly/3UsqJ81
4. Chicken Bulgogi Rice Bowl: https://bit.ly/3TkJQRt
5. Buldak (Fire Chicken) Rice Bowl: https://bit.ly/3yooIBa
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[Music] thank you hello from Seoul let me guess you want to start cooking more at home but when you get home from work or school you’re exhausted and you don’t want to spend lots of time in the kitchen right same here but you know what if you invest just 15 minutes on this recipe you don’t have to worry about your midnight dinner lunch or even breakfast I guarantee it all right are you guys ready let’s get started [Music] thank you [Music] today we are making two types of bulgogi the iconic soy sauce marinated bulgogi and the spicy one both of them are super easy to make and really delicious and not only that you can actually make it in bulk and split it throughout the week so instead of ordering takeout please give them a try you won’t regret it first let’s start with classic bulgogi for this you will need ground beef green onion onion tacky mushroom and Chili Peppers actually you can’t use any cut of beef but make sure it has enough fat in it because that will be more flavorful alright let’s chop some green onion first to boost up the flavor we’re gonna make some green onion oil with the white part and use the green part for garnish so please keep them separately like this next finely dice half an onion normally is made with thinly sliced beef but today we’re gonna be using ground beef to make a super simple version so if it’s too chunky there might be some kind of imbalance in tax pictures plus it’s gonna take longer to curve and that’s not our style right so make sure to finely dice it this time mushroom take two or three stocky mushrooms and finely chop them these bad boys are really important because they are like an Umami bomb trust me whether you use it or not the taste will be totally different so do not miss a chance to have the best bulgogi of all time what there’s no way to get this shiitake mushroom then try with butter mushrooms still gonna be good lastly let’s slice some chilies for garnish they’re not only gonna make it more beautiful but they’ll also give you some extra kick what you worry about the code Brown situation then use bell peppers nobody would know now let’s make a marinade in a small container has three tablespoons of soy sauce 2 tablespoons of sugar 2 tablespoons of mirin 2 and a half tablespoons of oyster sauce 2 tablespoons of minced garlic one tablespoon of toasted sesame oil and a few Shades of Black pepper but if you have some courage to make it better with this MSG you will earn the greatest bulgogi of all time and I’m pretty sure that you’re gonna be like oh my God am I a genius I should open a restaurant or something do you think I’m joking oh we’ll see now to a mixing bowl add the ground beef shiitake mushrooms marinate and give it a good mix normally when we say a marinade it needs to be kept in the fridge to develop the flavors but today we don’t have to wait for a long time we can’t start right now so if you have someone in your family who’s always hungry just like Claire this recipe will be a good prescription alright let’s get cooking in a walk or pan add two tablespoons of oil and heat it over medium high heat once it gets nice and hard at the white part of the green onions onion and stir them around for about 3 minutes here all the good flavors will come out into the oil and that’s gonna take it to the next level once they start to go Brown add in your beef and let them cook for about seven to eight minutes here make sure to break up the beef and keep stirring it and we want to make sure that most of the liquid has evaporated of course if you serve it right away you’ll be so Juicy and Delicious but you can’t keep that long in the fridge if there’s a lot of liquid in your food they’re gonna go bad so quickly so if you want to do meal prep with this or store it in the fridge for a few days to come make sure to evaporate as much liquid as possible if you don’t take my advice and your precious blue cook is gone I’m not responsible alright once the beef is cooked through turn the heat off and add some chili peppers green onions and half a tablespoon of toasted sesame oil now all you gotta do is give it a Final Mix that’s it so simple right all right let’s get some rice on a plate and tap it with our Brew cookie and last but not least sprinkle on some green onions and toasted sesame seeds for information if you could add some salad greens broccoli or Asperger’s it will become more nutritious so feel free to ask them all right it’s done let’s cut our taste tester Claire wow it’s gorgeous oh the little things and a nice pop of color so beautiful yeah [Music] cheers discipline foreign so my only complaint is is the way to go for this you will need ground pork onion green onion Chili Peppers and some ginger since it goes so well with pork and gets rid of any gamey smell or taste I strongly recommend using it and for information it doesn’t always have to be made with pork so if pork is not your thing try with chicken that’ll be fantastic first let’s start with onion just like the first one I’m gonna be using half an onion again since we’re using ground meat make sure it’s nice and fine so that there’s no imbalancing textures and once that’s done finally mix a small knob of Ginger here Sofia might say Aaron my wife hates Ginger what should I do don’t worry about it just grate it then I’m pretty sure she’ll say honey why is it so delicious yeah she’ll know never know this time green onion again we’re gonna use the white part to stir fry the green part for garnish so please put them into separate bowls and last but not least slice one or two Chili Peppers now let’s move on to the sauce in a small container add four tablespoons of Curry and chili pepper flakes 3 tablespoons of soy sauce 2 tablespoons of sugar 2 tablespoons of mirin 2 and a half tablespoons of oyster sauce 2 tablespoons of minced garlic one teaspoon of minced ginger some black pepper and a pinch of MSG which is totally optional here instead of chili pepper flakes you could also use Gucci Korean chili paste but without gochujang it will taste way better trust me you won’t regret it alright let’s get cooking in a wok or pan add one tablespoon of oil and heat it over medium high heat once it’s heated at the white part of the green onions onion and Sati for about 3 minutes until they start to go Brown and then increase the high at the pork and let it cook for about three to four minutes at this point some people might ask Aaron it doesn’t need to be marinated are you sure about that I’m so glad you brought that up unlike the first one it can’t burn quite easily because of the chili flakes that’s why I didn’t do it plus the pork needs to be cooked for quite a while so that it can develop lots of umami but if it’s marinated we can’t cook enough because of chili flakes right so please give it enough time to cook through and then add our lovely sauce and let it all cook together since the pork is cooked enough it won’t take that long all you need to do is stir fry it for about 3 minutes that’s it just like the first one when most of the liquid has evaporated turn the heat off and add some chili peppers and green onions last but not least let’s finish with half a tablespoon of toasted sesame oil alright let’s plate this up get some rice into a bowl or plate and then a Genus Tomato Bar spicy bulgogi and then finish it with some green onion and toasty sesame seeds that’s it you want to know how it tastes alright let’s go clear clear I’ll cover the first time so pretty sauce together let’s go let’s dig in cheers Washington [Music] episode [Music] [Music] foreign bring some morning don’t forget to start with fried egg enjoy let me guess you’re craving some Korean barbecue yes we always are but after work or school you’re exhausted and you don’t want to spend lots of time in the kitchen right same here but don’t worry about it as always with me you will have one of the best Korean barbecues in under 15 minutes alright are you guys ready let’s get started [Music] thank you foreign [Music] barbecue rice bowl with this Gucci the iconic Korean condiment when you’re in the mood for Korean barbecue but you’re super tired and hungry this is gonna be your perfect wing night dinner it’s quick and easy and amazingly delicious so you’re gonna love it so much for this you will need pork green onion garlic and a bowl of hot rice that’s it but no Korean barbecue is complete without lettuce wraps so get yourself some lettuce however if I just serve as it is it doesn’t seem so cool right so to make my Angry Bird happy let’s make a super simple Korean style salad what you don’t have lattice in your fridge then try it with our love green onion maybe they could be more delicious alright let’s start off with the vegetables first green onion slice some green onions and separate the whites and greens and as always we’re gonna use the white parts to flavor the oil and the green dream parts for garnish so be super generous with this next garlic Smash 3 cloves of garlic and finely chop it you want to make it much faster then you can use this kind of premised garlic no problem at all this time let’s prep our protein get yourself 600 grams of pork belly and cut it into nice bite-sized pieces but if there is any other protein that you want to use bring them all beef chicken or even tofu everything will go great with our beautiful gochujang sauce now let’s move on to the sauce in a small container add two tablespoons of gochujang Korean chili paste 1 tbsp Korean chili pepper flakes one tablespoon of soy sauce half a tablespoon of oyster sauce one tablespoon of sugar one tablespoon of corn syrup 2 tablespoons of Marin some black pepper one tablespoon of water one teaspoon of cornstarch and give it a good mix that’s it so simple right but if you want to make it more delicious like restaurant quality then bring that bad boy over here simply Korean oops I was gonna say MSG but that just slipped out of my mouth but since that’s a true story let’s talk about a little bit with this one book you can cook more than 100 Korean dishes like a pro I mean you can bring Korean restaurant to your dining room so don’t forget to pre-order my book today the link is in the description anyways add a pinch of MSG and give it a good mix but it’s totally optional normally just like bulgogi this bad boy has to be marinated but if we cook that way it can burn quite easily because of the Gucci Jam so we’re gonna sear the pork first to get it nice and crispy and stir-fried with the sauce yes this cooking method will not only give you the best result but it will also cut down your cooking time you’re welcome alright let’s get cooking in a pan add half a tablespoon of oil and heat it over high heat once it gets nice and hot at the pork belly and cook for about 4 minutes or until golden brown long and crispy what you have a tiny frying pan so you’re not so sure you can’t cook it all at once that’s okay you can’t do this in two batches maybe that could be more delicious during this time if you wipe off the oil they’ll be the biggest mistake in your life because when the fat meats are lovely garlic and green onion they create an amazing flavor trust me it’s gonna give a ton of flavor that you’re looking for after 30 seconds to 1 minute reduce the heat to medium low and pour the sauce you made now all we gotta do is Stir it all together for about one to two minutes that’s it so simple right I’m pretty sure even Claire can make this in under 15 minutes which means you can do it faster so please give this a try you won’t regret it when the pork is beautifully coated add one teaspoon of toasted sesame oil and give it a little toss and there you have it our Korean barbecue pork now it’s time to make our salad I’m using lettuce today but as I said earlier you could also use green onion napa cabbage salad mix or something like that so as always just use what you have that’s the best take some clean lettuce enter all the leaves into bite-sized pieces of course you could use a knife but if you tear them with a cool face like this people will think you’re a Korean Master Chef yeah that’s still 25 so try this little tip in front of your day trust me they will be like why is he so handsome today yeah that will happen to you if not sorry about that I’m not responsible next thinly slice a quarter of an onion again you could use it as it is but if it’s a big day night or something like that there could be a disaster so to get rid of the strong taste make sure you soak it in some cold water for about 5 minutes otherwise both of you will suffer you know what I mean this time let’s make a dressing in a small container add one tablespoon of soy sauce one and a half tablespoons of vinegar half a tablespoon of sugar one tablespoon of Korean chili pepper flakes one tablespoon of toasted sesame oil 1 tablespoon of fish sauce and give it a good mix here some of you might say no way I don’t like fish sauce that’s too fishy don’t worry about it if you use it properly you won’t be fishy affordable Mommy so just follow my lead alright put all the veggies into a mixing bowl add in your salad dressing and just give it a nice little toss for information if you make this ahead the lettuce will be completely wilted down and they’ll be ugly so please make sure you mix it right before serving alright everything is ready to go let’s get some rice into a bowl and on top of that add a Genus Tomato Bar pork and some salad that’s it but if you want to make it more beautiful or you secretly bought a PlayStation but your wife has no idea then make sure you top it off with a soft Bulldog trust me this will say save your life last but not least let’s finish it with some green onions and toasted sesame seeds how does it look it looks absolutely amazing right all right let’s cut our taste tester Claire wow looks amazing so many good things here I can’t wait to try ready [Music] [Music] to stimulate my appetite but that’s okay can do it now foreign actually to fully enjoy Korean barbecue we’re gonna try the lettuce wrap but don’t worry about it we can try with those things like this cheers [Music] and then on top of that chili pepper cheers question [Music] but it’s mine um um [Laughter] bring some fried eggs [Laughter] yes we’ve been traveling around the bulgogi world but we can’t talk about bulgogi without chicken bulgogi all right are you guys ready let’s get started happens [Music] [Music] [Music] [Applause] [Music] today we’re gonna be making burgogi one of the most popular Korean dishes normally it’s made with beef or pork but let’s make it with chicken this time but don’t worry about it it’ll be quick and easy and super delicious so it’s gonna be your new favorite weeknight dinner for this you will need chicken green onions garlic dry chilies and a bowl of hot rice that’s it so simple right but if there is only chicken burger and rice I might get killed by our taste tester so with these bad boys let’s make a simple Korean side dish yeah this is how married men survive first let’s chop some green onions as always more green onion more delicious and if you want to have some fancy Brew cookie party on the weekend then let me give you one party get yourself some shredded green onions from a Korean grocery store and spread them out onto a plate like a blanket and add your chicken bulgogi on top of that then people will think you’re a Korean MasterChef what you want to get these kind of tips more and more I’m so glad you brought that up because I made it for you with this one book you can cook more than 100 Korean dishes like a pro so don’t forget to pre-order my book today the link is in the description and then finally chop three cloves of garlic if you want to add lots and lots of garlic like real Koreans then bring as much as you want because there’s no such thing as too much garlic in Korea so no problem at all after that get yourself 600 grams of boneless chicken thighs depending on your preference you can remove the skin or just leave it on but to save my ass let me remove it this time because that can provide Claire to anger I know chicken skin is so delicious but if you’re a married man listen we have One Life to Live now let’s make the sauce to a small container add two tablespoons of soy sauce one and a half tablespoons of oyster sauce one tablespoon of sugar one tablespoon of corn syrup 2 tablespoons of mirin half a teaspoon of dark soy sauce half a tablespoon of cornstarch or potato starch some black pepper minced garlic and give it a good mix for information this dark soy sauce is not an essential ingredient in Korean cuisine but that’s gonna make your dish look a lot more gorgeous just like a restaurant version so I want you to give this a try it’ll be so worth it last but not least add one or two dried chilies these bad boys will add a nice spicy cake to it so you’re gonna love it so much FYI I’m using Vietnamese dried chilies but you can also use other dried chilies like pepperoncino or Thai chilies so just use what you have that’s the best alright it’s cooking time to a large pan add one tablespoon of oil and heat it over medium high heat once it gets nice and hot add in your chicken and let it cook for about six to seven minutes for information if you didn’t remove the chicken skin you can skip the oil but place your chicken skin side down once it gets a little bit of color at the white parts of the green onions and saute for 30 seconds but as you can see I totally forgot sorry about that but don’t worry about it it should be alright once you can smell the amazing Aroma of green onions reduce the heat to medium and pour the sauce you made now all we gotta do is Stir Fry all together for about one to two minutes or until the chicken is nicely coated normally when we make bulgogi we marinate the meat and just eat the pan or grill but if you cook them with a liquid like this you can reduce the cooking time and you don’t have to worry about your chicken being undercooked yes that’s right it’s the perfect recipe for wing night dinners nah you’re welcome once the sauce is thickened and the chicken looks beautiful turn the heat off and drizzle with one teaspoon of toasted sesame oil and then give it a little toss and set them aside that’s it so simple right this time let’s make a quick and easy Korean side dish called cushion with him for this I’m gonna be using 200 grams of oiguchu which is literally translated as cucumber chilies as you might guess from its name it’s not spicy at all and it has a lot of moisture just like cucumbers so it’s gonna be great for salads what you can get this don’t worry about it you can’t replace them with cucumbers or bad Peppers no problem at all alright let’s cut them into nice bite-sized pieces although they are mild sometimes you can get some aliens so if you don’t want to call my name with the effort in the bathroom the next day make sure to shake the seeds out there’s a little detail will save your ass now let’s move on to the salad dressing in a bowl add two and a half tablespoons of tanjang Korean soybean paste one tablespoon of Korean chili pepper flakes half a tablespoon of minced garlic 2 tablespoons of corn syrup one tablespoon of toasted sesame oil and give it a good mix if you use a small bowl like me they can drive you crazy so I hope you you guys to use a large bowl once it’s well combined all you have left is pour it over the chili peppers and give it a nice little toss it’s basically done now but if you don’t mind bringing a little bit more effort and you want to make it more fancy then finish it with half a tablespoon of ground sesame seeds trust me if you grind them up like this you will get like 5 times more intense nutty flavor alright it’s time to assemble let’s get some rice into a bowl and add a generous amount of our chicken burger and then add some salad on the side and finish it with our love green onion and toasted sesame seeds how was it couldn’t be any easier right but if it’s your wife’s birthday or anniversary garnish it with some sliced red chilies see if more gorgeous right all right let’s see how it tastes whoa looks beautiful it kind of reminds me of kung pao chicken or teriyaki chicken I don’t know anyways it looks super delicious let’s try foreign [Music] want this bad boy it looks super delicious calling my name oh my God ready [Music] [Laughter] so um let’s try with rice rice I’m gonna make Power with this rice chicken curry so ready for this cheers [Music] [Laughter] okay oh my gosh cheers you’re trying to make a weeknight meal for yourself or your family but that was not easy when you get home from a busy day so everyone’s eating the same takeouts or instant noodles over and over but don’t worry about it with me you will have one of the simplest but the most delicious chicken rice bowls in under 15 minutes all right are you guys ready let’s get started foreign [Music] spicy chicken rice bowl yes that’s right we’re gonna put some fire chicken over the rice which is kind of like this guy’s ancestor but don’t worry about it it’s not gonna be that ridiculously spicy it’s gonna be spicy good and super addictive so don’t be afraid before you try for this you wanted some chicken green onions garlic and a bowl of hot rice that’s it so simple right but if there’s only rice and fire chicken I’m pretty sure you’ll feel like something is missing so let’s get some cucumber and make a simple Korean side dish trust me besides the flavor it’s gonna make it more pretty alright let’s start off with our love green onion since we’re gonna be using it just for garnish you don’t need a lot but I definitely recommend using them because they’re gonna add some freshness and vibrant color to your dish next garlic take two cloves of garlic and finely chop them for this chicken rice bowl we don’t need many vegetables but a few cloves of garlic seriously that’s it but if you want to add more veggies just like other chicken dishes then I don’t recommend you cook them separately and and put them over the rice because if you cook them all together a lot of juice will come out and you can get that iconic fiery red sauce trust me you’re not gonna like that once you’re done that get yourself 600 grams of chicken thighs depending on your prefronts you can remove the skin or leave it on but make sure to trim off any excess fat and then cut them into nice bite-sized pieces here of course you could also use chicken breasts but you know the fat from chicken thighs will make it more flavorful so if it’s your first time to try this dish just follow my lid next time you can get more Adventures now let’s move on to the sauce for fire chicken we’re gonna be using two types of chili flakes regular Korean chili pepper flakes and extra spicy one AKA changochikaru what you can’t handle spicy stuff so you feel like you’re gonna have a Code Brown situation because of this then instead of that extra spicy one just use regular Korean chili pepper flakes this should be right I don’t want you to call my name with the effort in the bathroom the next day in a small container add 3 tablespoons with extra spicy Korean chili pepper flakes 2 tablespoons of regular Korean chili pepper flakes one and a half tablespoons of sugar one tablespoon of chicken bouillon powder one tablespoon of tashida Korean beef stock powder 2 tablespoons of soy sauce one tablespoon of oyster sauce 2 tablespoons of mirin 4 tablespoons of corn syrup minced garlic a quarter teaspoon of black pepper two tablespoons of Sprite and give it a good mix here Sofia might ask Aaron why do you add soda to your food that’s weird I’m so glad you brought that up unlike regular sugar this is gonna add a much lighter and more refreshing taste to it so if this is something you haven’t tried before please give it a shot trust me something magical will happen to you alright we’re sad let’s get cooking get yourself a large wall or pan and add one tablespoon of oil and heat it over medium high heat once it gets nice nice and hard and all the chicken and cook for about 7 minutes or until the chicken is cooked through when the chicken gets golden brown and crispy reduce the heat to medium and pour the sauce we made now all we gotta do is mix everything together and let them cook for about 3 minutes that’s it so simple right full information if you want to add some charred flavor then increase the heat to high and show me your walk skill but if you think your kitchen is gonna become a haunted house with Fire Sauce because of your walk skill then hit them with a blowtorch don’t worry about it still gonna be good alright the chicken is ready to go remove it from the Heat and let’s make some Korean cucumber salad first take a cucumber and cut off the ends because they do have kind of a bitter taste and then cut it into quarter inch thick slices if it’s too thin when you mix it with the dressing A lot of water will come out and that will become too soggy so make sure it’s not too thin not too thick and if you have some onions lying around slice a quarter of an onion Into Thin strips what you’re not a big fan of raw onions because they’re too strong then soak it in cold water for about 5 minutes that’s strong onion flavor will go away and you’ll be left with the pleasant sweetness of the onion and while this going grind one tablespoon of toasted sesame seeds with a mortar and parcel actually you don’t have to do this but if you grind them up like this they’re gonna add more beautiful nutty flavor to your salad trust me this little detail will help you get more brownie points from your wife what are you doing take some notes now let’s make a salad dressing to a small container and one and a half tablespoons of vinegar one tablespoon of sugar one tablespoon of toasted sesame oil ground sesame seeds half a tablespoon of minced garlic and half a teaspoon of salt and give it a good stir normally when we have this with rice we add one and a half tablespoons of Korean chili pepper flakes but this we have chicken that’s covered with an enormous amount of chili pepper flakes let’s just use one teaspoon just for a tiny bit of a cake now add the drained onion into a bowl of cucumber and then add the salad dressing and toast together here you’re not rubbing it or squeezing it it’s not your laundry all you gotta do is just give it a nice little toss that’s it and once everything is evenly coated grab a piece of cucumber and taste it and add more salt if it’s knitted alright finally we are ready to assemble let’s get some rice into a bowl and add a generous amount of our fire chicken and then add some cucumber salad to the side and finish it off with our love green onion and toasted sesame seeds how does it look it looks absolutely delicious right all right let’s cut our taste tester Claire it looks fantastic I cannot wait to try I know today’s hero is pruna but let’s try the Cucumber first because because it smells wonderful cheers [Music] cheers [Music] good job since it’s a rice ball I gotta try with rice [Music] bye bye cannot wait to try let’s try um foreign United States foreign I’m joking [Laughter] [Music]