Description
A quick and flavorful Korean Beef Bulgogi Rice Bowl recipe featuring savory marinated ground beef cooked to caramelized perfection, served with wilted spinach, fresh vegetables, and a tangy drizzle sauce. Perfect for a delicious and easy weeknight dinner in just 25 minutes.
Ingredients
Beef Bulgogi
- 500g / 1 lb beef mince (ground beef), any fat % you like
- 1 tbsp canola oil (or any plain flavored oil, plus 2 tsp to wilt baby spinach)
- 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)
Sides and Garnishes
- White rice (medium or short grain, if you can), cooked
- 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 (pink preferred 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
- Mix Sauces: In two separate bowls, prepare the sauces: one for the Bulgogi beef by combining grated onion, grated apple, garlic, ginger, soy sauce, sesame oil, mirin, brown sugar, and black pepper; the other for the rice bowl drizzle by mixing soy sauce, sesame oil, brown sugar, and rice vinegar.
- Wilt Spinach: Heat 2 teaspoons of canola oil in a large non-stick pan over high heat. Add half the baby spinach and toss with tongs until semi-wilted, about 30 seconds. Then add the remaining spinach and toss until fully wilted, about 1 minute. Remove the spinach from the pan and set aside in a bowl.
- Cook Bulgogi Beef: Add 1 tablespoon of oil to the pan and keep it over high heat. Add the ground beef and cook, breaking it up with a spatula until no pink remains. Stir in the Bulgogi sauce you prepared earlier, allowing it to simmer rapidly. Stir occasionally until most of the sauce has evaporated, and continue cooking until the beef caramelizes slightly but remains moist.
- Assemble Bowls: To assemble, spoon cooked white rice into bowls. Top with the caramelized Bulgogi beef, wilted spinach, and julienned carrot. Add a dollop of mashed avocado and some pickled ginger on top. Tuck the baby cos or romaine lettuce on the side. Sprinkle each bowl with white sesame seeds and sliced green onions.
- Serve and Enjoy: Drizzle the rice bowl sauce over the assembled bowls just before eating. Mix all the ingredients together and enjoy a deliciously balanced Korean-style beef rice bowl.
Notes
- Using fresh grated apple and onion adds natural sweetness and helps tenderize the beef.
- If mirin is unavailable or you prefer no alcohol, omit it without compromising flavor too much.
- You can swap baby spinach with other leafy greens such as kale or cabbage.
- For a gluten-free version, use gluten-free soy sauce.
- Adjust brown sugar quantities to taste depending on your preferred sweetness level.
- Cook the beef on high heat to develop good caramelization for richer flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
