Description
These Korean Beef Bulgogi Rice Bowls offer a quick and easy way to enjoy the vibrant flavors of traditional bulgogi with ground beef. Featuring a homemade bulgogi sauce made with grated onion and apple for authentic sweetness, the recipe balances savory, sweet, and tangy elements. Served over fluffy white rice with wilted baby spinach, fresh carrot, avocado, pickled ginger, and crisp lettuce, it makes a wholesome and colorful meal perfect for any weeknight.
Ingredients
Scale
Beef and Vegetable
- 500g / 1 lb beef mince (ground beef), any fat % you like
- 1 tbsp canola oil or any other plain flavored oil, plus 2 tsp for wilting baby spinach
- 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)
- 1 1/2 cups baby cos / romaine lettuce, torn into bite-size pieces
- 1 tsp white sesame seeds
- 1 green onion, finely sliced
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
- White rice (medium or short grain), cooked
Instructions
- Prepare the Sauces: In one bowl, mix together all the ingredients for the bulgogi sauce, ensuring the grated onion and apple are well combined for maximum flavor. In a separate bowl, whisk together the ingredients for the rice bowl drizzle sauce. Set both aside.
- Wilt the Spinach: Heat 2 teaspoons of 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 another minute. Transfer the spinach to a bowl and set aside.
- Cook the Bulgogi Beef: Add 1 tablespoon of oil to the same pan and keep the heat on high. Add the ground beef and start breaking it up with a spatula, cooking until there is no visible raw meat left. Pour in the prepared bulgogi sauce, stirring occasionally as it simmers rapidly. Allow the sauce to mostly evaporate and continue stirring regularly until the beef develops a slight caramelized crust but remains moist and flavorful from the sauce.
- Assemble the Rice Bowls: Spoon cooked white rice into serving bowls. Top with the cooked bulgogi beef, wilted spinach, and julienned carrot. Add a dollop of mashed avocado and place pickled ginger on top. Tuck the torn lettuce along the side of the bowl. Finish by sprinkling with white sesame seeds and sliced green onion. Serve the rice bowl drizzle sauce alongside for drizzling over the assembled bowls before mixing and eating.
Notes
- Apple and Onion: Finely grate using a microplane or box grater for maximum flavor. Apple adds natural sweetness and tenderness, while grated onion infuses deeper flavor than chopped onion.
- Soy Sauce: Use all-purpose or light soy sauce. Tamari can be substituted for gluten-free needs. Avoid dark soy sauce or kecap manis as they overpower the dish.
- Mirin Substitute: Use Chinese cooking wine or cooking sake with 1/2 tsp brown sugar, or omit entirely if avoiding alcohol. This adds a subtle layer of flavor.
- Leftovers: Store cooked bulgogi beef in fridge for up to 3 days or freeze for 3 months. Add a splash of water when reheating to retain moisture.
Nutrition
- Serving Size: 1 bowl (including 1 cup cooked rice and toppings)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 65 mg
