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Korean Beef Bulgogi Rice Bowls – the easy way
Korean Beef Bulgogi Rice Bowls – the easy way includes beef mince, canola oil, onion. Total time: 25 minutes. Serves 4.
Ingredients
1 lb beef mince, ground beef, any fat % you like
1 tbsp canola oil, to wilt baby spinach, or any other plain flavoured oil, + 2 tsp
Bulgogi sauce (don’t skip the onion & apple!)9
1 tbsp onion, finely grated, Note 1
3 tbsp red apple, finely grated, skin on is fine, ~1/2 apple, Note 1
3 garlic cloves, finely grated
1 tsp ginger, finely grated
2½ tbsp soy sauce, Note 2, – all-purpose or light
1 tbsp sesame oil
1 tbsp mirin, Note 3, omit for no alcohol
1 tbsp brown sugar
⅛ tsp black pepper
Rice bowl drizzle sauce4
2 tbsp soy sauce, Note 2, – all-purpose or light
1 tbsp sesame oil
2 tsp brown sugar
2 tsp rice vinegar, or apple cider vinegar
For rice bowl (very flexible!)8
white rice, medium or short grain, if you can
4 large handfuls baby spinach, or similar chopped leafy greens – cabbage, kale
1 large carrot, I use a julienne shredding tool, peeled and julienned or grated using box grater
1 avocado, mashed
¼ cup pickled ginger, I like pink for colour
1½ cups baby cos / romaine lettuce, torn into bite size pieces
1 tsp white sesame seeds
1 green onion, finely sliced
