Description
Korean Beef Bulgogi Rice Bowls made easy with savory bulgogi sauce, ground beef, and fresh vegetables over fluffy rice. This quick stovetop recipe combines caramelized beef with wilted spinach, fresh carrot, avocado, and a tangy drizzle for a delicious, satisfying meal.
Ingredients
Scale
Beef and Oil
- 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
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, if you can)
- 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 (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 the sauces: In one bowl, combine all ingredients for the Bulgogi sauce (grated onion, apple, garlic, ginger, soy sauce, sesame oil, mirin, brown sugar, black pepper). In a separate bowl, mix the rice bowl drizzle sauce ingredients (soy sauce, sesame oil, brown sugar, rice vinegar). Set both aside.
- Wilt the spinach: Heat 2 teaspoons of oil in a large non-stick pan over high heat. Add half the baby spinach and toss with tongs for about 30 seconds until semi-wilted. Add the rest and continue tossing until all spinach is evenly wilted, about 1 minute. Transfer the spinach to a separate bowl and set aside.
- Cook the bulgogi beef: Add 1 tablespoon of oil to the same pan and keep heat on high. Add the ground beef and cook, breaking it up with a spatula, until no raw pink remains. Pour in the Bulgogi sauce and allow it to simmer rapidly, stirring occasionally until most of the sauce evaporates. Continue to stir regularly until the beef caramelizes slightly but remains moist with sauce flavor.
- Assemble the rice bowls: Spoon cooked rice into bowls. Top with the cooked bulgogi beef, wilted spinach, and julienned carrot. Add a dollop of mashed avocado and a sprinkle of pickled ginger. Arrange torn lettuce on the side. Finish with white sesame seeds and sliced green onion. Serve with the drizzle sauce to pour over before mixing and enjoying.
Notes
- Grate apple and onion finely with a microplane or box grater to maximize flavor and natural sweetness.
- Use light or all-purpose soy sauce; tamari can be substituted for gluten-free. Avoid dark soy sauce or kecap manis as they overpower the dish.
- Mirin can be replaced by Chinese cooking wine or sake plus 1/2 tsp brown sugar, or omitted entirely for a no-alcohol option.
- Leftover cooked beef can be refrigerated for up to 3 days or frozen for 3 months. Add a splash of water when reheating to keep it moist.
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 480
- Sugar: 10g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 70mg
