Ingredients

500g (1 lb) beef mince (ground beef), any fat percentage you prefer

1 tbsp canola oil (or any plain flavored oil) plus 2 tsp for wilting baby spinach

1 tbsp onion, finely grated (about 1/4 onion)

3 tbsp red apple, finely grated with skin on (about 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 (optional, omit if avoiding alcohol)

1 tbsp brown sugar

1/8 tsp black pepper

2 tbsp soy sauce (for drizzle, all-purpose or light)

1 tbsp sesame oil (for drizzle)

2 tsp brown sugar (for drizzle)

2 tsp rice vinegar (or apple cider vinegar)

White rice (medium or short grain, cooked)

4 large handfuls baby spinach (or similar chopped leafy greens like cabbage or 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 or romaine lettuce, torn into bite-size pieces

1 tsp white sesame seeds

1 green onion, finely sliced

Instructions

Step 1: Mix the Bulgogi sauce ingredients (onion, apple, garlic, ginger, 2 1/2 tbsp soy sauce, 1 tbsp sesame oil, mirin, 1 tbsp brown sugar, black pepper) in a bowl. In a separate bowl, combine the drizzle sauce (2 tbsp soy sauce, 1 tbsp sesame oil, 2 tsp brown sugar, 2 tsp rice vinegar) and set aside.

Step 2: Heat 2 teaspoons of canola oil in a large non-stick pan over high heat. Add half the baby spinach and toss with tongs until semi-wilted, about 30 seconds. Add the remaining spinach and toss until fully wilted, about 1 minute. Transfer spinach to a bowl and set aside.

Step 3: Add 1 tablespoon oil to the same pan and keep heat high. Add the ground beef, breaking it up as it cooks. Once no raw beef remains, pour in the Bulgogi sauce. Let it simmer rapidly, stirring occasionally, until most sauce evaporates. Continue stirring regularly until the beef caramelizes slightly but remains moist from the sauce.

Step 4: To assemble, spoon cooked rice into bowls. Top with the bulgogi beef, then add spinach and julienned carrot. Add a dollop of mashed avocado and some pickled ginger on the side. Arrange torn lettuce leaves alongside. Finish by sprinkling sesame seeds and sliced green onion over the top. Serve with the drizzle sauce to pour over before mixing and enjoying.

Tips & Variations

Use lean or fatty ground beef depending on your preference for richness and texture.

Substitute mirin with a splash of orange juice or omit it for an alcohol-free version.

Try adding kimchi or thin cucumber slices for extra freshness and crunch.

Leftover bulgogi beef is great in wraps or as a filling for lettuce cups.

FAQs

Can I use other meats instead of ground beef?

Yes, ground pork or chicken can be used as alternatives. Adjust cooking times accordingly to ensure the meat is fully cooked.

What type of rice works best for this dish?

Medium or short grain white rice is ideal due to its sticky texture that holds up well with the saucy bulgogi and toppings.

Dinner

Korean Beef Bulgogi Rice Bowls Recipe

Introduction