Korean Bulgogi Bowl with Microgreen Beans Recipe

We especially love fresh ingredients in our meals! This Korean Bulgogi are made with the freshest ingredients and combined with the nutty flavour and slightly crunchy texture of Microgreen Pearl Soy Beans, assemble them on top of rice bowl and finish it with a silky Onsen egg, this simple and healthy dish will blow your mind. This is also a very kid-friendly recipe, actually, it has been one of the favourite recipe that feed our co-founder’s toddler. Microgreen Pearl Soy Beans are definitely an elegant version of Bean Sprouts (Taugeh). We talked about how people are often confused with Sprouts and Microgreens in another recipe. Sprouts and Microgreens are from the same seed but different stages of development. Microgreens are basically in between Sprouts and Baby Leaves, the next size up from Sprouts where the first true leaf have emerge. Both Sprouts and Microgreens are super nutritional, but they are still not identical. As a matter of fact, Microgreens are in general more nutritious than Sprouts, they also contain more fibre and they are more expensive than sprouts to purchase. Most beans can be grown into microgreen, such as Mung Bean, Black Bean, Soy Bean, Lentils, Red Rice Bean and Creeping bean. For this recipe, you can also swap the Microgreen Beans to Microgreen Peas as the Pea flavour goes well with this Korean Bulgogi dish too. Here, we garnish our Onsen eggs with Microgreen Mustard and Purple Kohlrabi for extra flavour.

Grow your nutrient-rich microgreens for this recipe:

Grow with love, cook with joy, eat hearty! More than just salad and garnish, we help make everyday food delicious with microgreens. Even we do make salad, we don’t make bland salad. Microgreens are so nutrient-rich, their nutrient content is concentrated that means they often contain higher nutrients than the same quantity of their matured counterparts. Each microgreen has their very own unique characteristic and taste that can turn into various dishes with different experiences. We try our best to pair them with the food combination for maximum impact, a selection of delicious recipes ideas that you can easily make at home. You will be amazed by how microgreens can elevate the presentation, flavours and sensations of your dishes. Start your exploration now! Moreover, it’s so fun and easy to grow your own microgreens, freshly harvest from kitchen counter top to your meals, it cannot get any fresher than that. Growing Microgreen Pearl Soy Bean is as easy as growing bean sprouts (Taugeh), both growing medium soil or water is great to grow Microgreen Pearl Soy Bean. We expose them with just a few hours of light before harvest because we like them to be more tender and less fibre. We love growing Microgreen Mustard and Purple Kohlrabi and always recommend them to beginner growers because they are so easy to grow and fast to germinate.

Ingredients

400g thin sliced Beef
1 small Pear, diced
6 tablespoon Coconut Aminos
2 tablespoon sesame oil
1 slice ginger
2 garlic clove
1 teaspoon apple cider vinegar
Salt and pepper
1 garlic clove, chopped
1 medium onion, sliced
1 tablespoon olive oil
100g Microgreen Pearl Soy Bean
3 eggs
1 tablespoon Gochujang sauce
Sesame seeds, to serve
Microgreen Mustard and Microgreen Purple Kohlrabi, to serve

Brown rice, cooked

Methods

In a food processor or blender, place diced pear, Coconut Aminos, sesame oil, ginger, garlic, apple cider vinegar, salt and pepper and blend until smooth.
Massage beef with the mixture and mix in chopped garlic and sliced onion until well combined. Cover and marinate in the refrigerator for 1 hour or overnight.
Heat Olive oil in a deep pan or wok, remove beef from marinade by shaking off the excess sauce and cook it for 5-7 minutes. Add Microgreen Pearl Soy Bean and stir for 1 minute. Transfer the meat to a serving bowl and sprinkle with sesame seeds or assemble it into a rice bowl and crack an Onsen egg to finish, serve with Gochujang sauce.
To make Onsen eggs: in a pot, bring water to boil, turn off the heat. Place eggs in the hot water for 12 minutes. Remove eggs from hot water and transfer them in ice water bath for 8-10 minutes. Serve fresh or refrigerate uncracked Onsen eggs for 1-2 days.

Notes:

Kid-friendly Korean Bulgogi: Simply omit Gochujang sauce and swap Onsen egg to Omellete or fried egg if there is no allergy to eggs.