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Bulgogi Mandu Broth Rice Bowl

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4 from 85 reviews

This Bulgogi Mandu with Curry Cream on Beef Broth Rice & Pickled Cabbage is a modern Korean fusion dish. It features flavorful beef-filled dumplings with classic bulgogi spices, served atop aromatic sticky rice cooked in rich beef broth, complemented by a creamy curry sauce and tangy quick-pickled napa cabbage. The dish offers a sophisticated balance of savory umami, creamy heat, and crisp acidity, finished with smoky, nutty sesame accents and a touch of bright vinegar.

Ingredients

Scale

Bulgogi Mandu

  • 1/2 lb (225g) ground beef
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp brown sugar
  • 1 clove garlic, minced
  • 1/4 tsp grated ginger
  • 1 scallion, finely chopped
  • 12 dumpling wrappers

Beef Broth Sticky Rice

  • 1 cup short-grain rice, rinsed
  • 1 1/4 cups beef broth (preferably with marrow)
  • 1/2 tbsp soy sauce
  • 1/2 tbsp sesame oil

Curry Cream Sauce

  • 1/2 cup heavy cream
  • 1 tbsp mild curry powder
  • 1/4 tsp fish sauce
  • 1/4 tsp black vinegar
  • Pinch of salt

Quick-Pickled Cabbage

  • 1 cup finely shredded napa cabbage
  • 1/2 tbsp rice vinegar
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/2 tsp toasted sesame oil
  • 1/2 tsp black sesame seeds

Finish

  • Urfa biber flakes (or Aleppo pepper), to taste
  • Extra sesame oil for drizzling
  • Black vinegar to finish, to taste

Instructions

  1. Prepare the Bulgogi filling: In a bowl, combine the ground beef with soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and finely chopped scallion. Mix well to evenly incorporate all ingredients for a flavorful bulgogi meat base.
  2. Assemble the Mandu: Place a dumpling wrapper on a clean surface, spoon a small amount of the bulgogi filling into the center. Moisten the edges with water, then fold and seal securely to form dumplings. Repeat until all wrappers and filling are used.
  3. Cook the sticky rice: In a pot, add rinsed short-grain rice, beef broth, soy sauce, and sesame oil. Bring to a boil, then reduce to low heat and cover. Simmer gently for 15-20 minutes or until liquid is absorbed and rice is tender. Keep warm.
  4. Make the curry cream sauce: In a small saucepan, heat the heavy cream over low heat. Whisk in mild curry powder, fish sauce, black vinegar, and a pinch of salt. Stir continuously until the sauce slightly thickens and flavors meld. Remove from heat.
  5. Quick-pickle the cabbage: Combine shredded napa cabbage with rice vinegar, sugar, salt, toasted sesame oil, and black sesame seeds in a bowl. Toss and set aside to marinate briefly while other components cook.
  6. Cook the Mandu: In a non-stick skillet over medium heat, add a small amount of oil or sesame oil. Place the dumplings and cook until the bottoms turn golden and crispy, about 2-3 minutes. Add a splash of water and cover to steam for 5-6 minutes until dumplings are cooked through.
  7. Plate the dish: Spoon the warm beef broth sticky rice onto plates. Arrange the cooked Bulgogi Mandu on top or alongside. Drizzle with curry cream sauce and a little more sesame oil. Add pickled cabbage to the side. Finish with a sprinkle of Urfa biber flakes and a light drizzle of black vinegar for brightness.

Notes

  • The beef broth with marrow greatly enhances the rice flavor, but vegetable broth can be substituted for a lighter taste.
  • Make sure to seal the dumplings tightly to avoid filling leakage during cooking.
  • The curry cream sauce can be adjusted in spiciness by choosing a mild or hotter curry powder depending on your preference.
  • For extra texture contrast, sear the dumplings well before steaming to get crispy bottoms.
  • The quick-pickled cabbage adds a refreshing acidic balance to the creamy and rich components.
  • If desired, garnish with fresh chopped scallions or cilantro for an herbal note.

Find it online: https://yumfoodusa.com/bulgogi-mandu-broth-rice-bowl/