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Bulgogi Bowls with Quinoa and Roasted Broccoli

Juicy Korean-style bulgogi (beef or chicken) served over fluffy quinoa with caramelized roasted broccoli, topped with green onions, sesame seeds, and a drizzle of honey for a satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian, Korean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dry quinoa rinsed and drained
  • 2 cups water for cooking quinoa
  • 1 tsp toasted sesame oil for quinoa
  • kosher salt and black pepper to taste
  • 1 pound broccoli trimmed and cut into long quarters
  • 2 tsp grapeseed or olive oil for roasting broccoli
  • 1 recipe chicken bulgogi or beef bulgogi marinade reserved
  • green onions sliced, for serving
  • sesame seeds for serving
  • honey for drizzling

Equipment

  • baking sheet
  • Fine-mesh strainer
  • saucepan
  • small saucepan

Method
 

  1. Rinse quinoa with cold water in a fine-mesh strainer and drain thoroughly to remove any bitter coating.
  2. Add quinoa and 2 cups water to a saucepan over medium-high heat. Bring to a boil, then decrease heat to medium-low and maintain a gentle simmer. Cook until quinoa has absorbed all of the water, 10 to 15 minutes.
  3. Remove pot from heat, cover, and let quinoa steam for 5 minutes. Remove lid and fluff quinoa with a fork. Season with toasted sesame oil, salt, and black pepper to taste.
  4. Heat oven to 425°F (218°C). Line a baking sheet with oil and coat with nonstick cooking spray.
  5. Trim tough ends of broccoli and peel stems. Cut broccoli head lengthwise into long quarters. Toss broccoli with grapeseed oil and season lightly with salt. Arrange in a single layer on prepared sheet.
  6. Roast broccoli until fork-tender and charred, 20 to 25 minutes.
  7. Meanwhile, cook bulgogi according to recipe instructions. Transfer marinade to a small saucepan, bring to a boil over medium-high heat, and cook until slightly thickened, about 3 minutes.
  8. Toss cooked meat with reduced sauce to coat. Divide quinoa between serving bowls, top with broccoli and bulgogi. Sprinkle with scallions, sesame seeds, and a drizzle of honey.

Notes

Already have cooked grains on hand? You'll need about 3 cups cooked grains for this recipe. For beef bulgogi bowls, use top sirloin or boneless ribeye. For chicken bulgogi bowls, use thighs or breast. This recipe requires a separate bulgogi marinade and cooking process. Substitute vegetables based on what you have on hand - roasted Brussels sprouts, cauliflower, or bell peppers all work well.
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