Name: Korean Beef Bulgogi Rice Bowls the Easy Way: A Sinful 25
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean
Ingredients: 500g / 1 lb beef mince (ground beef), any fat percentage you like; 1 tbsp canola oil, or any other plain flavoured oil, plus 2 tsp (to wilt baby spinach); BULGOGI SAUCE:; 1 tbsp onion, finely grated (about 1/4 onion); 3 tbsp red apple, finely grated (skin on is fine, about 1/2 apple); 3 garlic cloves, finely grated; 1 tsp ginger, finely grated; 2 1/2 tbsp soy sauce – all-purpose or light; 1 tbsp sesame oil; 1 tbsp mirin, omit for no alcohol; 1 tbsp brown sugar; 1/8 tsp black pepper; RICE BOWL DRIZZLE SAUCE:; 2 tbsp soy sauce – all-purpose or light; 1 tbsp sesame oil; 2 tsp brown sugar; 2 tsp rice vinegar (or apple cider vinegar); FOR RICE BOWL:; white rice (medium or short grain, if you can); 4 large handfuls baby spinach (or similar chopped leafy greens, cabbage, kale); 1 large carrot, peeled and julienned or grated using box grater; 1 avocado, mashed; 1/4 cup pickled ginger, I like pink for colour; 1 1/2 cups baby cos / romaine lettuce, torn into bite size pieces; 1 tsp white sesame seeds; 1 green onion, finely sliced

Description

Easy Korean Beef Bulgogi Rice Bowls recipe. Enjoy flavorful beef with rice and fresh toppings.

Ingredients

Scale

500g / 1 lb beef mince (ground beef), any fat percentage you like
1 tbsp canola oil, or any other plain flavoured oil, plus 2 tsp (to wilt baby spinach)
BULGOGI SAUCE:
1 tbsp onion, finely grated (about 1/4 onion)
3 tbsp red apple, finely grated (skin on is fine, about 1/2 apple)
3 garlic cloves, finely grated
1 tsp ginger, finely grated
2 1/2 tbsp soy sauce – all-purpose or light
1 tbsp sesame oil
1 tbsp mirin, omit for no alcohol
1 tbsp brown sugar
1/8 tsp black pepper
RICE BOWL DRIZZLE SAUCE:
2 tbsp soy sauce – all-purpose or light
1 tbsp sesame oil
2 tsp brown sugar
2 tsp rice vinegar (or apple cider vinegar)
FOR RICE BOWL:
white rice (medium or short grain, if you can)
4 large handfuls baby spinach (or similar chopped leafy greens, cabbage, kale)
1 large carrot, peeled and julienned or grated using box grater
1 avocado, mashed
1/4 cup pickled ginger, I like pink for colour
1 1/2 cups baby cos / romaine lettuce, torn into bite size pieces
1 tsp white sesame seeds
1 green onion, finely sliced

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Instructions

Sauces – Mix the Bulgogi sauce in a bowl, and the rice bowl drizzle sauce in a separate bowl.
Wilt spinach – Heat the 2 teaspoons of oil in a large non-stick pan over high heat. Add half the spinach, toss with tongs until semi wilted (about 30 seconds), then add the rest. Toss until wilted (about 1 minute) then remove into a bowl.
Cook Bulgogi beef – Add 1 tablespoon oil to the pan. Still on high heat, add the beef and cook, breaking it up as you go, until you no longer see raw beef. Add the Bulgogi sauce, then let it simmer rapidly, stirring every now and then, until the sauce is mostly evaporated. Then stir regularly until the beef gets a bit of lovely caramelisation on it, but is still moist from the sauce.
Assemble – Spoon beef over rice, place spinach and carrot. Top with pickled ginger and a dollop of mashed avocado. Tuck lettuce down the side. Sprinkle with sesame seeds and green onion. Serve with sauce for drizzling all over everything before jumbling it all up and digging in.

Notes

Adjust sauce amounts to your taste.
Customize toppings to your preference.

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 15g
Sodium: 700mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 25g
Cholesterol: 80mg