Pineapple Bulgogi Rice Bowl

Recipe by Chef James Brickmore-Hutt

A sweet and savory rice bowl with bulgogi marinated beef and vibrant pineapple cubes.

INGREDIENTS

1 lb steak, thinly sliced

1 tbsp garlic, minced

1 tbsp plus 1/4 teaspoon ginger, minced and divided

1/2 cup white onion, thinly sliced

1/3 cup carrots, shredded

1/2 cup bulgogi sauce, premade

1/4 cup DOLE® Canned 100% Pineapple Juice

4 green onions

1/2 cup DOLE® Chef-Ready Cuts Pineapple Cubes, thawed

1/4 tsp toasted white sesame seeds

2 tsp sesame oil

2 tbsp rice wine vinegar

1 1/2 cups jasmine rice, cooked

3/4 cup kimchi

DIRECTIONS

1. Marinate steak:

In a large bowl add the sliced beef, garlic, 1 tbsp ginger, onion, carrot, bulgogi sauce, pineapple juice and cover, marinating for 1 hour.

2. Make The Grilled Scallion and Pineapple:

Grill green onions over high heat until charred. Cut and remove any roots or rough tops from the green onions and roughly chop.

Combine green onions with pineapple cubes, 1/4 tsp ginger, white sesame seeds, sesame oil and rice wine vinegar in a small bowl and set aside for later use.

3. Cook Bulgogi Beef:

Once beef is marinated, move to a large skillet and sauté over medium heat for about 5-10 minutes, or until the meat is fully cooked through and the sauce has thickened.

Serve:

In a bowl place 1/2 cup of rice, top with 1/2 cup bulgogi beef, 2 tbsp of prepared grilled scallion and pineapple and 1/4 cup of kimchi.

Prep: 1 hr 30 mins 3 Servings