Description
This Korean Beef Bulgogi Rice Bowl recipe offers a quick and flavorful way to enjoy a classic Korean dish using ground beef. The bulgogi sauce, combined with the caramelized beef, tender wilted spinach, fresh carrots, creamy avocado, and crisp lettuce, creates a perfect balance of sweet, savory, and fresh flavors. Ready in just 25 minutes, this dish is perfect for a satisfying weeknight meal.
Ingredients
Scale
Bulgogi Beef
- 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)
- 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)
Additional Ingredients
- 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 (pink preferred 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
- Prepare sauces: In a bowl, mix together the Bulgogi sauce ingredients: grated onion, grated apple, garlic, ginger, soy sauce, sesame oil, mirin, brown sugar, and black pepper. In a separate bowl, mix the rice bowl drizzle sauce ingredients: soy sauce, sesame oil, brown sugar, and rice vinegar. Set aside both sauces.
- 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, about 1 minute. Remove the spinach from the pan and set aside in a bowl.
- Cook Bulgogi beef: Add 1 tablespoon of canola oil to the same pan and keep the heat on high. Add the ground beef and cook while breaking it up until there’s no visible raw meat. Pour in the prepared Bulgogi sauce and allow it to simmer rapidly, stirring occasionally, until most of the sauce has evaporated. Continue stirring regularly until the beef gets a bit of caramelization but remains moist from the sauce.
- Assemble bowls: Spoon cooked white rice into serving bowls. Top each bowl with the caramelized Bulgogi beef, wilted spinach, and julienned carrot. Add a dollop of mashed avocado and a small pile of pickled ginger. Tuck torn lettuce leaves to the side of the bowl. Finally, sprinkle with white sesame seeds and sliced green onion. Serve with the rice bowl drizzle sauce on the side for drizzling over everything before mixing and enjoying.
Notes
- Use any fat percentage of ground beef you prefer; 80/20 offers good flavor and moisture.
- Mirin can be omitted or substituted with a little sugar if avoiding alcohol.
- Skin-on apple adds texture and sweetness but can be peeled if desired.
- Choose medium or short grain rice for the best texture in these bowls.
- The pickled ginger adds a vibrant tang and color but can be substituted or omitted if unavailable.
