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Korean Beef Bulgogi Rice Bowls Vibrant Easy Weeknight Meal

BEEF BULGOGI RICE BOWLS recipe, served and ready to eat, easy homemade dinner
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Enjoy Korean Beef Bulgogi Rice Bowls featuring tender marinated beef, fluffy rice, and fresh veggies, perfect for an easy dinner or a quick weeknight dinner. This family dinner brings authentic bulgogi marinade flavors into a simple, speedy Korean beef meal.

Ingredients

Scale
  • 500g 1 lb beef mince ground beef any fat % you like
  • 1 tbsp canola oil or any other plain flavoured oil
  • 2 tsp canola oil or any other plain flavoured oil to wilt baby spinach
  • 1 tbsp onion finely grated ¼ onion
  • 3 tbsp red apple finely grated skin on is fine ½ 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
  • 2 tbsp soy sauce all-purpose or light
  • 1 tbsp sesame oil
  • 2 tsp brown sugar
  • 2 tsp rice vinegar or apple cider vinegar
  • 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
  • 1 avocado mashed
  • ¼ cup pickled ginger I like pink for colour
  • 1 1/2 cups baby cos or romaine lettuce torn into bite size pieces
  • 1 tsp white sesame seeds
  • 1 green onion finely sliced

Instructions

  1. Combine all ingredients for the Bulgogi sauce in one bowl and mix the rice bowl drizzle sauce ingredients in another bowl.
  2. Warm 2 teaspoons of oil in a large non-stick pan over high heat and add half of the spinach. Toss quickly with tongs until it softens slightly after about 30 seconds. Add the remaining spinach and continue tossing until fully wilted, then transfer to a bowl.
  3. Add 1 tablespoon of oil to the same pan and heat on high. Add the beef mince and break it apart as it cooks until no raw spots remain. Stir in the Bulgogi sauce and let it simmer briskly, stirring occasionally until most of the sauce evaporates. Keep stirring until the beef develops a nice caramelized color yet remains moist.
  4. Assemble the bowls by spooning beef over cooked rice, add the wilted spinach and carrot. Top with pickled ginger and a dollop of mashed avocado. Place the torn lettuce on the side and finish by sprinkling sesame seeds and sliced green onion. Serve with the drizzle sauce to pour over everything before mixing and eating.

Notes

  • Grate the apple and onion finely using a microplane or fine grater for the best flavor
  • Use tamari to replace soy sauce if gluten-free
  • Mirin can be swapped with Chinese cooking wine or cooking sake plus ½ tsp brown sugar, or omitted for no alcohol
  • Leftover cooked beef keeps 3 days in the fridge or 3 months in the freezer
  • add water when reheating to moisten

Nutrition

Find it online: https://www.amgroyal.com/korean-beef-bulgogi-rice-bowls/