Description
Korean Beef Bulgogi Rice Bowls made easy with flavorful ground beef cooked in a savory-sweet bulgogi sauce, paired with wilted spinach, fresh crunchy veggies, and a tangy drizzle sauce. A perfect, quick meal packed with authentic Korean flavors and nutritious ingredients.
Ingredients
Scale
Beef and Oil
- 500g / 1 lb beef mince (ground beef), any fat % you like
- 1 tbsp canola oil or any other plain flavored oil
- 2 tsp canola oil (to wilt baby spinach)
Bulgogi Sauce
- 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)
Rice Bowl Components
- White rice (medium or short grain recommended)
- 4 large handfuls baby spinach (or chopped leafy greens like cabbage or kale)
- 1 large carrot, peeled and julienned or grated
- 1 avocado, mashed
- 1/4 cup pickled ginger (preferably pink 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 one bowl, combine all ingredients for the Bulgogi sauce: grated onion, grated apple, garlic, ginger, soy sauce, sesame oil, mirin, brown sugar, and black pepper. In a separate bowl, whisk together the rice bowl drizzle sauce ingredients: 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 of the baby spinach and toss with tongs until semi-wilted, about 30 seconds. Add the remaining spinach and continue tossing until fully wilted, approximately 1 minute. Remove the spinach to a bowl and set aside.
- Cook Bulgogi Beef: Add 1 tablespoon of oil to the same pan and keep on high heat. Add the ground beef and cook while breaking it up until no raw pink remains. Pour in the prepared Bulgogi sauce and let it simmer vigorously, stirring occasionally, until the sauce mostly evaporates and the beef starts to caramelize nicely. Ensure the beef remains moist from the sauce while developing a slightly crisp texture on some parts.
- Assemble Bowls: Spoon cooked white rice into serving bowls. Place wilted spinach and carrot julienne alongside the rice. Add a scoop of the caramelized bulgogi beef over the rice. Top with a dollop of mashed avocado and scatter pickled ginger and torn baby cos/romaine lettuce on the side. Finish by sprinkling white sesame seeds and sliced green onion on top. Serve with the drizzle sauce on the side to pour over before mixing everything together and enjoying.
Notes
- Grating the apple and onion finely (using a microplane or box grater) maximizes flavor and sweetness, enhancing the sauce unlike diced versions.
- Soy sauce can be replaced with tamari for gluten-free needs, but avoid dark soy sauce or kecap manis as they overwhelm the dish.
- Mirin adds subtle flavor but can be substituted with Chinese cooking wine or cooking sake plus a little brown sugar or simply omitted for a no-alcohol version.
- Leftover cooked beef keeps well in the fridge for 3 days or frozen up to 3 months. Reheat gently with a splash of water to maintain moisture.
Nutrition
- Serving Size: 1 bowl (approximate, with 1 cup cooked rice and toppings)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 710 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 65 mg
