Dinner/Entrée

Korean Beef Bulgogi Rice Bowls - the easy way

Name: Korean Beef Bulgogi Rice Bowls - the easy way
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
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)

4 servings

servings

15 minutes

active time

25 minutes

total time

Start Cooking

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)

Directions

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!

Nutrition

Serving Size

Calories

543 kcal

Total Fat

22 g

Saturated Fat

6 g

Unsaturated Fat

14 g

Trans Fat

1 g

Cholesterol

65 mg

Sodium

1032 mg

Total Carbohydrate

59 g

Dietary Fiber

4 g

Total Sugars

7 g

Protein

27 g