Description
Korean Beef Bulgogi Rice Bowls offer a quick and flavorful way to enjoy classic bulgogi flavors with ground beef, served over rice with fresh vegetables and a tangy drizzle sauce. This recipe combines a sweet and savory bulgogi sauce with tender, caramelized beef and vibrant, nutritious toppings for a balanced and satisfying meal perfect for weeknights.
Ingredients
Scale
Beef and Oil
- 500g / 1 lb beef mince (ground beef), any fat % you like
- 1 tbsp canola oil or any other plain flavored oil
- 2 tsp canola oil (to wilt baby spinach)
Bulgogi Sauce
- 1 tbsp onion, finely grated (~1/4 onion)
- 3 tbsp red apple, finely grated (skin on is fine, ~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)
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 avocado, mashed
- 1/4 cup pickled ginger (preferably pink for color)
- 1 1/2 cups baby cos / romaine lettuce, torn into bite size pieces
- 1 tsp white sesame seeds
- 1 green onion, finely sliced
Instructions
- Prepare Sauces: In a bowl, mix together all the ingredients for the Bulgogi sauce until well combined. In a separate bowl, whisk together the rice bowl drizzle sauce ingredients. Set both sauces aside to let flavors meld.
- Wilt Spinach: Heat 2 teaspoons of canola oil in a large non-stick pan over high heat. Add half of the baby spinach, toss with tongs until 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.
- Cook Bulgogi Beef: Add 1 tablespoon of oil to the same pan and keep it on high heat. Add the ground beef and cook, breaking it apart, until no longer pink. Pour in the Bulgogi sauce and let it simmer rapidly, stirring occasionally until most of the sauce evaporates. Then continue cooking and stirring regularly until the beef develops a nice caramelized color but remains moist.
- Assemble Rice Bowls: Spoon a serving of cooked white rice into each bowl. Top with the cooked bulgogi beef, wilted spinach, and julienned carrot. Add a dollop of mashed avocado and a few pieces of pickled ginger. Tuck some baby cos or romaine lettuce down the side. Finish by sprinkling white sesame seeds and sliced green onion over the top. Serve with the drizzle sauce on the side to pour over just before eating.
Notes
- Apple and onion should be finely grated using a microplane or fine grater for maximum flavor release; apple adds natural sweetness and tenderizes meat.
- Soy sauce can be substituted with tamari for gluten-free options. Avoid dark soy sauce to prevent overpowering flavors.
- Mirin can be substituted with Chinese cooking wine or cooking sake plus 1/2 tsp brown sugar, or omitted to avoid alcohol.
- Leftover cooked beef can be refrigerated up to 3 days or frozen up to 3 months. Add a splash of water when reheating to keep moist.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup cooked rice with toppings and beef)
- Calories: 480
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
