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Korean Beef Bulgogi Rice Bowls - the easy way | Daily Dine

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Korean Beef Bulgogi Rice Bowls - the easy way

Korean Beef Bulgogi Rice Bowls - the easy way

Recipe video above. This has gone straight to the top of my favourite quick way to use beef mince! An easy version of Korean Beef Bulgogi, one of Korea's most famous food exports, made with ground beef rather than pricey steaks but using an authentic Bulgogi marinade so it takes a fraction of the effort and cost. I’ve made rice bowls, there's many ways to serve this - noodles, rice wraps, burritos or tacos (so trendy!). See in post for list!PS Don't skip the apple and grated onion. This is what sets bulgogi apart from generic soy + sugar + garlic "Asian" sauces!

View original recipe on recipetineats.com

dinnermainasian

0

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Nutritional Information

Calories:543 kcal

Carbohydrate:59 g

Cholesterol:65 mg

Fat:22 g

Dietary Fiber:4 g

Protein:27 g

Saturated Fat:6 g

Sodium:1032 mg

Sugar:7 g

Trans Fat:1 g

Unsaturated Fat:14 g

Ingredients

500g / 1 lb beef mince ((ground beef), any fat % you like)

1 tbsp canola oil (, or any other plain flavoured oil, + 2 tsp (to wilt baby spinach))

1 tbsp onion (, finely grated (~1/4 onion) (Note 1))

3 tbsp red apple (, finely grated (skin on is fine, ~1/2 apple) (Note 1))

3 garlic cloves (, finely grated)

1 tsp ginger (, finely grated)

2 1/2 tbsp soy sauce ( - all-purpose or light (Note 2))

1 tbsp sesame oil

1 tbsp mirin (, omit for no alcohol (Note 3))

1 tbsp brown sugar

1/8 tsp black pepper

2 tbsp soy sauce ( - all-purpose or light (Note 2))

1 tbsp sesame oil

2 tsp brown sugar

2 tsp rice vinegar ((or apple cider vinegar))

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 (I use a julienne shredding tool))

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)

Instructions

Step 1
Sauces - Mix the Bulgogi sauce in a bowl, and the rice bowl drizzle sauce in a separate bowl.
Step 2
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.
Step 3
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.
Step 4
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!