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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
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); Bulgogi sauce (don’t skip the onion & apple!):; 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; Rice bowl drizzle sauce:; 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); For rice bowl (very flexible!):; 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

Prep 15m

Cook 10m

Total 25m

recipetineats.com

Ingredients

(Servings: 4)

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 mirin , omit for no alcohol (Note 3)

1/8 tsp black pepper

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

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)

1/4 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

Nutrition Facts

Calories

788kcal

39%
Fat

35g

53%
Saturated Fat

12g

60%
Carbohydrates

75g

25%
Fiber

7g

28%
Sugar

26g

52%
Protein

45g

90%
Cholesterol

130mg

43%
Sodium

1,200mg

50%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. Apple and onion – Grate finely if you’ve got a microplane or similar, for maximum flavour impact, else even a box grater will suffice. Apple adds natural sweetness & flavour in a way regular sugar never can (it also tenderises beef slices, but that’s not relevant here) and grated onion adds flavour in a way that diced onion never will! Genius Korean cooking technique.

2. Soy sauce – Can substitute with tamari for gluten free. Do not use dark soy sauce or kecap manis, too strong! They will overwhelm. Soy sauce 101 here.

3. Mirin – substitute with Chinese cooking wine or cooking sake + 1/2 tsp brown sugar, or omit for no alcohol. Not traditionally in Bulgogi but it adds a smidge extra flavour to compensate for not using $50/kg steaks, marinating 24 hrs and cooking over smokey charcoal. 🙂

Leftover cooked beef can be kept for 3 days in the fridge or 3 months in the freezer (add a splash of water to moisten if needed when reheating).

Nutrition per serving assuming 5 servings and 1 cup of rice per person with all listed toppings, and assuming all the sauce is consumed (it may not be).

Korean Beef Bulgogi Rice Bowls - The Easy Way

Ingredients

Bulgogi Sauce (don’t Skip The Onion & Apple!)

Rice Bowl Drizzle Sauce

For Rice Bowl (very Flexible!)

Steps

Nutrition Facts

Notes

Comments

Korean Beef Bulgogi Rice Bowls - The Easy Way

Ingredients

Bulgogi Sauce (don’t Skip The Onion & Apple!)

Rice Bowl Drizzle Sauce

For Rice Bowl (very Flexible!)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts