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Classic Cutlet Bulgogi Bowls

Soy-ginger-gochujang marinated Classic cutlet, sticky rice, carrot-sesame salad, shaved cucumber, spicy kimchi

Serves: 1
Made with: Classic Cutlet
Prep time
35 min
Cook time
40 min
Total time
75 min

For the marinade (2 servings)

  • ½ c soy sauce
  • 1/3 c light brown sugar
  • ½ TBSP sesame oil
  • 2 TBSP gochujang
  • 1/8 c rice wine vinegar
  • 1 TBSP minced garlic
  • 1 TBSP minced ginger
  • 1/8 c thinly sliced shallots
  • 2 each Meati™ Classic Cutlets

Combine soy sauce, brown sugar, sesame oil, gochujang, rice wine vinegar, garlic, ginger, and shallots in a small bowl. Mix vey well. Add the Classic Cutlets, making sure to coat with the marinade. Cover tightly and let sit in the refrigerator for 2 hours prior to cooking.

For the sticky rice

  • 1 c Japanese short grain rice
  • 1 ½ c water
  • ½ tsp salt
  • 1 ¼ TBSP rice wine vinegar
  • 1 TBSP sugar

Place dry rice in a fine mesh strainer. Rinse with cold water until the water runs clear, about 4 minutes. Place rice, water, and salt in a small saucepan and allow to soak for 5 minutes. Turn the heat on high and bring to a boil. Cover with a tight-fitting lid and turn heat to low. Cook for 20 minutes. While the rice is cooking combine the sugar and vinegar and heat slightly in a saucepan to melt the sugar. After the rice has been cooking for 20 minutes, turn the heat off. Remove the lid and evenly drizzle the sugar vinegar mix over the top off the rice. Place lid back on and allow the rice to steam with no heat for another 10 minutes.

For the grilled Meati Classic Cutlet

  1. Preheat grill to medium heat
  2. Remove cutlets from the marinade
  3. Brush a small amount of oil on the grill and place Classic Cutlet on the hot grill
  4. Cook cutlet for 9-10 minutes, rotating every 2 minutes and basting with a small amount of the remaining marinade, until an internal temperature of 165 degrees
  5. Remove from grill and allow cutlet to rest for 30 seconds prior to serving or cutting

For the carrot-sesame salad

  • 1 ½ c shredded carrot
  • 1 TBSP rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • Pinch of salt
  • Pinch of ground black pepper

Peel and shred 1 ½ c carrots (roughly 2 medium carrots). Toss the carrots with rice wine vinegar, sesame oil, sesame seeds, salt, and pepper. Serve immediately.

For the build (1 portion)

  • 1 each marinated and grilled Classic Cutlet
  • 1 ½ c cooked sticky rice
  • ¾ c carrot sesame salad
  • ½ c shaved cucumbers
  • 1/3 c kimchi
  • 1 tsp Sriracha
  • ½ tsp sesame seeds
  • 1 TBSP picked cilantro leaves
  • 1 tsp sliced green onion

For assembly

  1. Make the marinade and marinate the Classic Cutlets per the instructions above
  2. Cook the sticky rice per the instructions above
  3. Cook the Classic Cutlets per the instructions above
  4. Make the carrot sesame salad per the instructions above
  5. Place the rice in the bottom of a bowl
  6. Off to one side, place the carrot sesame salad
  7. In a circle place the shaved cucumbers right next to the carrot salad, then the kimchi right next to that.
  8. Slice the grilled Classic Cutlet thinly and on the bias.
  9. Fan the Classic Cutlet out, leaning it on the kimchi and carrot salad
  10. Drizzle the sriracha over the top
  11. Top with sesame seeds, cilantro leaves, and green onion
  12. Enjoy!
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