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Korean Beef Bulgogi Rice Bowls Recipe

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This Korean Beef Bulgogi Rice Bowl recipe offers a quick and flavorful meal that combines savory marinated ground beef with fresh vegetables and fluffy white rice. Featuring a rich bulgogi sauce and a tangy drizzle, it's a delightful way to enjoy Korean-inspired flavors in under 30 minutes.

Ingredients

Beef and Bulgogi Sauce

  • 500g / 1 lb beef mince
  • 1 tbsp canola oil
  • 1 tbsp onion, finely diced
  • 3 tbsp red apple, grated or finely diced
  • 3 garlic cloves, minced
  • 1 tsp ginger, minced
  • 2 1/2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 1/8 tsp black pepper

Rice Bowl Drizzle Sauce

  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tsp brown sugar
  • 2 tsp rice vinegar

Vegetables & Garnishes

  • White rice (cooked, quantity to serve 4)
  • 4 large handfuls baby spinach
  • 1 large carrot, julienned or grated
  • 1 avocado, mashed
  • 1/4 cup pickled ginger
  • 1 1/2 cups baby cos (romaine) lettuce
  • 1 tsp white sesame seeds
  • 1 green onion, thinly sliced

Instructions

  1. Prepare sauces: In a bowl, mix together the bulgogi sauce ingredients (onion, apple, garlic, ginger, 2 1/2 tbsp soy sauce, 1 tbsp sesame oil, brown sugar, and black pepper). In a separate bowl, combine the rice bowl drizzle sauce ingredients (2 tbsp soy sauce, 1 tbsp sesame oil, 2 tsp brown sugar, and 2 tsp rice vinegar). Set both aside.
  2. Wilt the spinach: Heat 2 teaspoons of sesame oil in a large non-stick pan over high heat. Add half the baby spinach and toss with tongs until it is semi-wilted, about 30 seconds. Add the remaining spinach and continue tossing until fully wilted, about 1 minute. Remove spinach to a bowl and set aside.
  3. Cook the bulgogi beef: Add 1 tablespoon canola oil to the hot pan. Add the beef mince and cook on high heat, breaking it apart with a spatula, until there is no visible raw beef. Pour in the bulgogi sauce and allow it to simmer rapidly, stirring occasionally, until the sauce mostly evaporates. Continue stirring regularly so the beef caramelizes lightly while remaining moist from the sauce.
  4. Assemble the rice bowls: Divide cooked white rice among four bowls. Top each bowl with the cooked bulgogi beef, wilted spinach, and carrot. Add a dollop of mashed avocado and some pickled ginger. Place the baby cos lettuce on the side. Finally, sprinkle with white sesame seeds and sliced green onion. Serve with the drizzle sauce for pouring over before mixing everything together and enjoying.

Notes

  • For best flavor, use freshly grated ginger and garlic.
  • Caramelizing the beef properly enhances the bulgogi taste with rich, slightly sweet notes.
  • You can substitute white rice with brown rice or cauliflower rice for a healthier option.
  • Adjust the brown sugar amount in the sauces to taste if you prefer less sweetness.
  • Use a non-stick pan to avoid sticking and for easy cleanup.
  • Pickled ginger adds a nice tangy contrast but can be omitted if unavailable.
  • Make sure to serve the drizzle sauce on the side to allow guests to add as much as they like.

Find it online: https://recipeplenty.com/korean-beef-bulgogi-rice-bowls-recipe/