Korean Beef Bulgogi Rice Bowls

Description of this recipe

Korean Beef Bulgogi Rice Bowls are a symphony of savory, sweet, and slightly tangy flavors, all harmonizing in one satisfying dish. This recipe transforms humble ground beef into a delectable bulgogi, infused with a complex sauce that’s both easy to make and deeply flavorful. Served over a bed of fluffy rice and accompanied by an array of fresh and pickled vegetables, creamy avocado, and a drizzle of umami-rich sauce, these bowls are a culinary adventure in every bite. They’re perfect for a quick weeknight dinner, a fun lunch, or even a casual gathering with friends. The recipe is highly customizable, allowing you to tailor the ingredients to your personal preferences and dietary needs. Whether you’re a seasoned cook or a beginner in the kitchen, these Korean Beef Bulgogi Rice Bowls are sure to become a new favorite.

Why you will love this recipe

You’ll fall in love with these Korean Beef Bulgogi Rice Bowls for several compelling reasons. Firstly, the flavor profile is simply irresistible. The bulgogi sauce, with its blend of grated onion and apple, garlic, ginger, soy sauce, sesame oil, mirin, and brown sugar, creates a tantalizingly sweet and savory marinade that deeply penetrates the ground beef. The addition of fresh ingredients like carrots, spinach, and romaine lettuce adds a crisp and refreshing contrast to the rich, umami flavors of the bulgogi. Secondly, this recipe is incredibly versatile. You can easily swap out ingredients based on what you have on hand or what you prefer. Don’t have baby spinach? Use chopped kale or cabbage instead. Not a fan of avocado? Omit it or substitute with a dollop of plain yogurt. The possibilities are endless. Thirdly, it is quick and easy to prepare. From start to finish, these bowls come together in under 30 minutes, making them the perfect solution for busy weeknights. Finally, these bowls are healthy and nutritious. They’re packed with protein, fiber, vitamins, and minerals, making them a wholesome and satisfying meal.

Ingredients:

500g / 1 lb beef mince (ground beef), any fat % you like
1 tbsp canola oil, or any other plain flavored 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

Preparation:

Step 1: Prepare the Bulgogi Sauce: In a medium bowl, combine the grated onion, grated apple, grated garlic, grated ginger, soy sauce, sesame oil, mirin (if using), brown sugar, and black pepper. Whisk well to ensure all ingredients are fully incorporated. Taste and adjust seasonings as needed. Set aside. The sweetness of the apple plays a crucial role in tenderizing the beef and balancing the savory flavors, so don’t skip it!

Step 2: Prepare the Rice Bowl Drizzle Sauce: In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, and rice vinegar (or apple cider vinegar). Stir until the brown sugar is dissolved. Taste and adjust the sweetness or tanginess to your liking. This sauce adds a final layer of flavor to the rice bowls, tying all the elements together.

Step 3: Cook the Rice: Cook the rice according to package directions. For the best texture, use medium or short-grain white rice. While the rice is cooking, prepare the remaining ingredients. Fluff the rice with a fork once it’s cooked and set aside.

Step 4: Wilt the Spinach: Heat 2 teaspoons of canola oil in a large non-stick pan over high heat. Add half of the baby spinach to the pan and toss with tongs until it begins to wilt, about 30 seconds. Add the remaining spinach and continue to toss until all the spinach is wilted, about 1 minute. Transfer the wilted spinach to a bowl and set aside.

Step 5: Cook the Bulgogi Beef: Add 1 tablespoon of canola oil to the same pan over high heat. Add the ground beef and cook, breaking it up with a spatula as you go, until it is no longer pink. Drain off any excess grease.

Step 6: Simmer the Bulgogi: Pour the prepared bulgogi sauce over the cooked beef. Stir well to coat the beef evenly. Let the mixture simmer rapidly, stirring occasionally, until most of the sauce has evaporated and the beef begins to caramelize. Continue to stir regularly to prevent sticking, ensuring the beef is nicely browned and slightly sticky.

Step 7: Assemble the Rice Bowls: Divide the cooked rice among bowls. Spoon the cooked bulgogi beef over the rice. Arrange the wilted spinach, julienned or grated carrot, pickled ginger, and torn romaine lettuce around the beef. Top with a dollop of mashed avocado.

Step 8: Garnish and Serve: Sprinkle the rice bowls with white sesame seeds and sliced green onion. Drizzle generously with the rice bowl drizzle sauce. Serve immediately and enjoy!

COOKING Rating:

Easy

Serving Suggestions:

These Korean Beef Bulgogi Rice Bowls are a complete meal on their own, but here are a few serving suggestions to elevate your dining experience:

Kimchi: Serve with a side of kimchi for an extra kick of flavor and a probiotic boost.
Cucumber Salad: A refreshing cucumber salad with a light vinegar dressing provides a cool contrast to the rich bulgogi.
Miso Soup: Start with a bowl of warm miso soup for a comforting and traditional Korean meal.
Edamame: Add a side of steamed edamame sprinkled with sea salt for a healthy and satisfying snack.
More Veggies: Add other veggies you enjoy – bean sprouts, mushrooms, shredded purple cabbage.

Tips:

Beef Selection: While any fat percentage of ground beef will work in this recipe, using a leaner ground beef will result in less grease to drain off after cooking.
Apple Grating: Grating the apple (with the skin on or off) adds a subtle sweetness and helps to tenderize the beef. Ensure that you use a fine grater or food processor for the best results.
Soy Sauce: Opt for low-sodium soy sauce to control the saltiness of the dish.
Mirin Substitute: If you don’t have mirin on hand, you can substitute it with a mixture of 1/2 tablespoon of dry sherry or sake and 1/2 tablespoon of sugar.
Make Ahead: The bulgogi sauce and rice bowl drizzle sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Customization: Feel free to add or substitute vegetables based on your preferences and what you have on hand.
Spice Level: Adjust the amount of black pepper to suit your spice preference. You can also add a pinch of red pepper flakes for an extra kick.
Rice Variety: Brown rice or quinoa can be used as a healthier alternative to white rice.
Presentation: For a visually appealing presentation, arrange the ingredients in separate sections around the bowl.
Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat the bulgogi beef and rice separately before assembling the bowls.

Prep Time:

15 minutes

Cook Time:

15 minutes

Total Time:

30 minutes

Nutritional Information:

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 650-750 per serving

Protein: 40-45g

Sodium: 800-1000mg

Conclusion

These Korean Beef Bulgogi Rice Bowls are a delicious and convenient way to enjoy the flavors of Korean cuisine in your own home. With a few simple steps and readily available ingredients, you can create a restaurant-quality meal that is both satisfying and nutritious. The versatility of the recipe allows you to customize the ingredients to your liking, making it a perfect option for even the pickiest of eaters. So, gather your ingredients, put on your apron, and get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more. Enjoy the explosion of flavors and textures in every bite, and savor the satisfaction of creating a wholesome and delicious meal for yourself and your loved ones.

Questions and Answers about this recipe

Q1: Can I use a different type of meat instead of ground beef?

A: Absolutely! While this recipe calls for ground beef for its convenience and ease of cooking, you can certainly substitute it with other types of meat. Thinly sliced steak (such as ribeye or sirloin) or ground turkey or chicken would work well. Just adjust the cooking time accordingly, ensuring that the meat is cooked through. If using steak, marinate it in the bulgogi sauce for at least 30 minutes before cooking to allow the flavors to penetrate.

Q2: I don’t have mirin. What can I use as a substitute?

A: Mirin is a sweet rice wine that adds a subtle sweetness and depth of flavor to the bulgogi sauce. If you don’t have mirin on hand, you can substitute it with a mixture of 1/2 tablespoon of dry sherry or sake and 1/2 tablespoon of sugar. Alternatively, you can use 1 tablespoon of rice vinegar mixed with 1/2 teaspoon of sugar. While the flavor won’t be exactly the same, these substitutes will provide a similar level of sweetness and acidity.

Q3: Can I make this recipe vegetarian or vegan?

A: Yes, you can easily adapt this recipe to be vegetarian or vegan. Substitute the ground beef with plant-based ground meat substitute or firm tofu, crumbled and pressed to remove excess moisture. Ensure the tofu is browned before adding the bulgogi sauce. Also, make sure to use a vegetarian/vegan soy sauce. Adjust the cooking time as needed. Add other vegetables you enjoy, like mushrooms, spinach, sprouts, etc.

Q4: How can I make this recipe spicier?

A: If you like a little heat, there are several ways to add some spice to these Korean Beef Bulgogi Rice Bowls. You can add a pinch of red pepper flakes to the bulgogi sauce, or a dash of gochujang (Korean chili paste) for a more authentic flavor. Alternatively, you can serve the bowls with a side of sriracha or chili oil for those who prefer to add their own level of spice.

Q5: Can I prepare this recipe ahead of time?

A: Yes, this recipe is great for meal prepping! You can cook the ground beef bulgogi, rice, and prepare the sauces and vegetables ahead of time and store them separately in the refrigerator. Assemble the rice bowls just before serving. This is a great way to save time during busy weeknights. The cooked bulgogi beef can be stored in the refrigerator for up to 3 days. Reheat it gently before assembling the bowls. The rice can also be stored in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop before serving. The vegetables can be prepped and stored in airtight containers in the refrigerator for up to 2 days.