Description
These Korean Beef Bulgogi Rice Bowls are a quick and budget-friendly twist on the classic Korean dish, made with flavorful ground beef, grated apple and onion for authentic sweetness, and served over fluffy rice with fresh vegetables and a savory drizzle sauce.
Ingredients
- 500 g (1 lb) ground beef
- 1 tablespoon canola oil (plus 2 teaspoons for spinach)
- 1 tablespoon finely grated onion (about 1/4 onion)
- 3 tablespoons finely grated red apple (about 1/2 apple, skin on)
- 3 garlic cloves, finely grated
- 1 teaspoon finely grated fresh ginger
- 2 1/2 tablespoons light or all-purpose soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon mirin
- 1 tablespoon brown sugar
- 1/8 teaspoon black pepper
- 2 tablespoons light or all-purpose soy sauce (for drizzle sauce)
- 1 tablespoon toasted sesame oil (for drizzle sauce)
- 2 teaspoons brown sugar (for drizzle sauce)
- 2 teaspoons rice vinegar or apple cider vinegar
- 4 to 5 cups cooked white rice
- 4 large handfuls baby spinach
- 1 large carrot, julienned or grated
- 1 avocado, mashed
- 1/4 cup pickled ginger
- 1 1/2 cups romaine lettuce, torn into bite-size pieces
- 1 teaspoon white sesame seeds
- 1 green onion, finely sliced
Instructions
- In a bowl, combine grated onion, grated apple, garlic, ginger, soy sauce, sesame oil, mirin, brown sugar, and black pepper. Mix well and set aside. In a separate small bowl, whisk together the drizzle sauce ingredients and set aside.
- Heat 2 teaspoons of oil in a large non-stick pan over high heat. Add half the spinach and cook for about 30 seconds until partially wilted. Add remaining spinach and cook another minute until fully wilted. Transfer to a bowl.
- In the same pan, heat 1 tablespoon oil over high heat. Add ground beef and cook, breaking it apart with a spatula, until no longer pink.
- Pour the prepared bulgogi sauce into the pan with the beef. Stir well and simmer rapidly until the sauce mostly reduces. Continue stirring until the beef lightly caramelizes while remaining moist.
- Spoon cooked rice into serving bowls. Top with bulgogi beef, spinach, carrot, lettuce, mashed avocado, and pickled ginger. Sprinkle with sesame seeds and green onion.
- Drizzle with the prepared sauce, mix together, and serve immediately.
Notes
- Substitute ground chicken, turkey, or lamb for a different flavor variation.
- Add 1 to 2 teaspoons gochujang or sriracha for a spicy version.
- For a low-carb option, serve over cauliflower rice or shredded cabbage.
- Store cooked beef separately from rice and fresh toppings for best texture.
- Refrigerate leftovers for up to 3 days or freeze cooked beef for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 543 kcal
- Sugar: 11 g
- Sodium: 820 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
