This is my new favorite go-to recipe. It’s simple to have the meat option for my hubby and the ingredients are easy enough to put together or improvise with. A lot of the ingredients in the Korean BBQ sauce are specialty items and can be difficult to find, but I’ve included some simple substitutions in case you live in the middle of nowhere (like most of my family in Wisconsin). You can even use your favorite BBQ sauce and it would still taste delicious. Not too many notes on this. Mainly, just keep your egg over easy as the yolk makes a creamy ‘sauce’ over the rice.
Ingredients (for 2)
- rice (jasmine or basmati), cook according to package directions
- 1 large shallot, sliced thinly
- 1 tbsp butter
- 2 cups arugula
- 3 tbsp white wine vinegar
- 3 tbsp olive oil
- salt, to taste
- pepper, to taste
- 2 large egg
- 1 anaheim or other large, mild pepper, roasted
- flank steak or beans of your choice
for the bbq sauce:
- ½ cup orange marmalade
- ¼ cup gochujang, or substitute 4 tbsp sriracha plus 1.5 tbsp honey
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp fish sauce, or substitute 2 parts soy to 1 part lime juice
- 1 clove garlic, minced
- Roast the anaheim pepper. If you have a gas stove, you can start a flame and, using a metal tongs, rotate the pepper over the fire until the outside skin is blistered well. If you do not have a gas stove, you can do the same thing with your oven on broil, but the process takes a bit longer. Once the skin is well blistered, place the pepper in a seal-able plastic bag or a bowl and cover immediately with sarah wrap. Let the pepper sit for approximately 20 minutes. This will make the pepper sweat and make the skin softer, and easier for feeling.
- Remove the skin from the pepper by simply peeling it off. Chop the pepper into 1/4″ pieces. If you include the seeds it will be spicier, so do this to taste. You can then place them in a pan to brown up a bit. NOTE: If this is too much of a hassle for you, you can also purchased canned roasted peppers already chopped up, too.
- Prepare bbq sauce by pureeing all the ingredients together in a food processor or blender. Set aside.
- Thinly slice the shallots (with a mandolin if you have one) and sauté in a pan with butter to soften and brown them.
- Prepare the white wine vinaigrette by combining the white white vinegar, olive oil, and a pinch of salt and pepper. Set aside.
- Prepare your beef/beans and fried eggs. Flank steak is thin and doesn’t need much time to cook, so you can put it on the grill, or slice it thin and place it in a pan. If you decide to do the vegetarian option, the beans can just go in a pan until heated through. Fry your eggs to your liking.
- To assemble the dish: Dress the arugula with the white wine vinaigrette. Place a hearty scoop of rice in a bowl. Top with your protein (beef/beans), roasted peppers, sautéed shallots, fried egg, and arugula salad. Drizzle bbq sauce over your protein. Enjoy!