In the heart of Tampa, Bull Market is a culinary haven where bold flavors collide. Their Ginger Beef Bowl, a symphony of textures and tastes, has captured my heart and redefined my Tampa dining experiences. Each time I go to Bull Market, it’s like embarking on an exciting journey, all because I’m eager to taste that amazing Ginger Beef Bowl again.

Driven by my passion for this delectable dish, I decided to recreate it at home on my own. Armed with a recipe for Korean Beef Bulgogi, I set out to recreate the magic that is the Ginger Beef Bowl from Bull Market. The recipe promised a super easy process with a flavorful marinade – exactly what I needed to capture the essence of my favorite restaurant dish.

To make my own version of the Ginger Beef Bowl, I started with a bulgogi recipe as a base and added ginger and a few other ingredients that I thought would complement the dish well. As I gathered the ingredients, each one was carefully chosen to match the unique taste of the Bull Market’s Ginger Beef Bowl. The thinly sliced beef, grated Asian pear, soy sauce, brown sugar, toasted sesame oil, garlic, ginger and the essential gochujang (Korean red pepper paste) came together like a harmonious symphony of flavors.

Ingredients:

• 1 cup of cooked Jasmine Rice
• 2 tablespoons of Sesame Oil
• 1 tablespoon of Ginger
• 1/2 cup thinly sliced Onion
• 2 Green Onions thinly sliced
• 1 fried Egg
• 1/4 cup of Carrot
• 1/4 cup of Spinach
• Thinly sliced beef (rib-eye or sirloin)
• 1/4 cup of Soy Sauce
• 2 tablespoons of brown sugar
• 3 cloves of minced garlic
• 2 tablespoons of sesame oil
• 1 teaspoon of Sesame Seeds
• 1/2 of a small Asian Pear

1. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into quarter inch thick slices.
2. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least two hours to overnight, turning the bag occasionally.
3. While waiting on the marinade shred a carrot using a peeler.
4. Put the sesame oil in a frying pan, and very slowly stir fry the carrots for 5-6 minutes on a low heat. This will make them really sweet. Cook for even longer if you can.
5. When the carrot is sweet and soft, add the salt to counterbalance the sweetness, then keep frying for 2 more minutes. Turn the heat off and allow to cool.
6. Bring a large covered pot of water to a boil over high heat. Add the spinach and cook, uncovered, for 30 seconds to a minute, or until the leaves are bright green and just cooked.
7. Transfer the cooked spinach to a sieve or colander in a bowl of ice water to stop the cooking process.
8. Take the spinach out of the ice water and squeeze out all the excess water. Now, cut the pile of cooked spinach into thirds to make it easier to eat.
9. In a large mixing bowl, combine the spinach with the green onion, garlic, soy sauce and sesame oil. Mix well and taste a bite. Adjust for seasoning, if needed. Toss in the sesame seeds (and optional red pepper flakes) and stir everything together.
10. Cover and chill the spinach dish in the refrigerator for 5-10 minutes to let the flavors meld. Set aside.
11. Heat olive oil in a skillet over med-low heat, add onions and stir for 2 minutes until slightly soft.
12. Add water and soy sauce and continue to cook until the onions are soft and the liquid in the skillet is almost disappeared. Set aside when finished cooking.
13. Fry a sunny side up egg by frying the egg until you have nearly set whites with runny yolks.
14. After marinating, take the beef and heat 1 tablespoon of vegetable oil in a cast iron over medium-high heat. Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
15. Put the rice into a bowl and add meat onto the bowl over a small portion of rice. Taking the set aside carrots, spinach and caramelized onions spread over the bowl into an even layer all the way around. Now place your sunny side egg on top of the rice and serve immediately.

Remaking Bull Market’s Ginger Beef Bowl at home was a delightful experience that combined the joy of cooking with the satisfaction of recreating a favorite restaurant dish. Experimenting with the ingredients allowed me to tailor the dish to my preferences. I could control the level of spiciness, adjust the sweetness of the sauce, and choose the best quality ingredients that suited my preference. Despite the satisfaction of successfully recreating the Bull Market’s Ginger Beef Bowl at home, there are still many compelling reasons that I would go occasionally dine at the restaurant. The ambiance, the social aspect of dining out and the convenience of not having to do the dishes all contribute to the allure of restaurant dining. Sometimes, the experience of being served a meticulously crafted dish by professionals is an indulgence worth savoring.