Description
Korean Beef Bulgogi Rice Bowls offer a delicious and easy way to enjoy tender, caramelized ground beef flavored with traditional bulgogi sauce, served over fluffy white rice with wilted spinach, fresh vegetables, and creamy avocado. This vibrant and comforting dish combines savory, sweet, and tangy flavors, perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
Beef Bulgogi
- 500g / 1 lb beef mince (ground beef), any fat % you like
- 1 tbsp canola oil (or any other plain flavored oil) + 2 tsp for wilting 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)
Accompaniments and Garnishes
- 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 / romaine lettuce, torn into bite-size pieces
- 1 tsp white sesame seeds
- 1 green onion, finely sliced
Instructions
- Make the sauces: In a bowl, mix all the ingredients for the Bulgogi sauce—grated onion, apple, garlic, ginger, soy sauce, sesame oil, mirin, brown sugar, and black pepper. In a separate bowl, combine the ingredients for the rice bowl drizzle sauce: soy sauce, sesame oil, brown sugar, and rice vinegar. Set both sauces aside.
- Wilt the spinach: 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 rest of the spinach and continue tossing until fully wilted, approximately one minute. Transfer wilted spinach to a bowl and set aside.
- Cook the Bulgogi beef: Add 1 tablespoon of oil to the hot pan. On high heat, add the ground beef, breaking it up as it cooks. When the beef is no longer pink, pour in the prepared Bulgogi sauce. Let it simmer vigorously, stirring occasionally, until most of the sauce has evaporated. Continue cooking and stirring regularly to allow the beef to develop caramelized edges while remaining moist from the sauce.
- Assemble the bowls: Spoon cooked white rice into serving bowls. Top the rice with the bulgogi beef, wilted spinach, and julienned carrot. Add a dollop of mashed avocado and some pickled ginger on top. Arrange torn romaine lettuce to the side. Finish by sprinkling white sesame seeds and sliced green onion over the bowls.
- Serve and enjoy: Drizzle the prepared rice bowl sauce over the assembled bowls just before eating. Mix everything together in the bowl and savor the combination of flavors and textures.
Notes
- Using grated onion and apple in the Bulgogi sauce tenderizes the beef and adds natural sweetness.
- Mirin can be omitted for an alcohol-free version without sacrificing much flavor.
- Choose ground beef with your preferred fat content for juiciness; leaner beef will yield a drier result.
- For best texture, use short or medium grain white rice.
- Feel free to swap baby spinach with kale or cabbage, adjusting wilting time as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Keywords: Korean beef bulgogi, bulgogi rice bowl, Korean ground beef recipe, easy beef dinner, soy sauce beef bowl, bulgogi sauce, weeknight dinner, quick Korean recipe
