Korean Beef Bulgogi Rice Bowls - the easy way
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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!
Ingredients
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!
Nutrition
- Calories
- 543 kcal
- Carbohydrate Content
- 59 g
- Protein Content
- 27 g
- Fat Content
- 22 g
- Saturated Fat Content
- 6 g
- Trans Fat Content
- 1 g
- Cholesterol Content
- 65 mg
- Sodium Content
- 1032 mg
- Fiber Content
- 4 g
- Sugar Content
- 7 g
- Unsaturated Fat Content
- 14 g
- Serving Size
- 1 serving
