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Korean Beef Bulgogi Rice Bowls – The easy way!

Korean Beef Bulgogi Rice Bowls – The easy way!

Korean Beef Bulgogi Rice Bowls – The easy way! An effortless and delicious version of the classic dish using ground beef.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Main
Cuisine Asian, korean fusion
Servings 5 bowls
Calories 543 kcal

Equipment

  • large non-stick pan

Ingredients
  

Meat

  • 500 g beef mince (ground beef) any fat % you like

Cooking Oil

  • 1 tablespoon canola oil or any other plain flavoured oil
  • 2 teaspoon canola oil to wilt baby spinach

Bulgogi Sauce

  • 1 tablespoon onion finely grated (~¼ onion)
  • 3 tablespoon red apple finely grated (skin on is fine, ~½ apple)
  • 3 cloves garlic finely grated
  • 1 teaspoon ginger finely grated
  • 2.5 tablespoon soy sauce all-purpose or light
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin omit for no alcohol
  • 1 tablespoon brown sugar
  • ⅛ teaspoon black pepper

Rice Bowl Drizzle Sauce

  • 2 tablespoon soy sauce all-purpose or light
  • 1 tablespoon sesame oil
  • 2 teaspoon brown sugar
  • 2 teaspoon rice vinegar or apple cider vinegar

Rice Bowl Ingredients

  • 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
  • 1 large avocado mashed
  • ¼ cup pickled ginger preferably pink for colour
  • 1.5 cups baby cos / romaine lettuce torn into bite size pieces
  • 1 teaspoon white sesame seeds
  • 1 piece green onion finely sliced

Instructions
 

Preparation

  • Mix the Bulgogi sauce in a bowl, and the rice bowl drizzle sauce in a separate bowl.
  • 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 (~30 sec), then add the rest. Toss until wilted (~1 minute) then remove into a bowl.
  • 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.
  • 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

Don't skip the apple and grated onion. This is what sets bulgogi apart from generic soy + sugar + garlic "Asian" sauces. Leftover cooked beef can be kept for 3 days in the fridge or 3 months in the freezer.

Nutrition

Serving: 1bowlCalories: 543kcalCarbohydrates: 59gProtein: 27gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 65mgSodium: 1032mgPotassium: 764mgFiber: 4gSugar: 7gVitamin A: 4344IUVitamin C: 11mgCalcium: 76mgIron: 4mg
Keyword bulgogi rice bowl, easy bulgogi, korean beef bowls, korean rice bowl
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