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Korean Beef Bulgogi Rice Bowls

Korean Beef Bulgogi Rice Bowls

Delicious Korean Beef Bulgogi Rice Bowls, featuring marinated ground beef, fresh vegetables, and savory sauces for a perfect meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main
Cuisine Korean
Servings 5 bowls
Calories 543 kcal

Equipment

  • large non-stick pan

Ingredients
  

Beef and Oil

  • 500 g beef mince any fat % you like
  • 1 tablespoon canola oil
  • 2 teaspoon canola oil for wilted spinach

Bulgogi Sauce

  • 1 tablespoon onion finely grated
  • 3 tablespoon red apple finely grated, skin on is fine
  • 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

For Rice Bowl

  • white rice medium or short grain, if you can
  • 4 handfuls baby spinach or similar chopped leafy greens
  • 1 large carrot peeled and julienned or grated
  • 1 large avocado mashed
  • ¼ cup pickled ginger preferably pink for color
  • 1.5 cups baby cos / romaine lettuce torn into bite size pieces
  • 1 teaspoon white sesame seeds

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 (~30 sec), then add the rest. Toss until wilted (~ 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

Grate apple and onion finely for maximum flavour. 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 beef, bulgogi, Korean Beef Bulgogi Rice Bowls, quick meals, rice bowls, weeknight dinners
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