Description
This Korean Beef Bulgogi Rice Bowl recipe offers a quick and easy way to enjoy the rich, savory flavors of traditional bulgogi with ground beef, paired beautifully with fresh vegetables, pickled ginger, and a flavorful sauce. Perfect for a fast weeknight dinner, it combines caramelized marinated beef with tender spinach, crisp carrots, creamy avocado, and rice, drizzled with a tangy sauce to bring it all together.
Ingredients
Scale
Beef and Marinade
- 500g / 1 lb beef mince (ground beef), any fat percentage
- 1 tbsp canola oil (or any other plain flavoured oil)
- 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 (optional, 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)
Vegetables and Garnishes
- 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 (preferably pink 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
Additional
- White rice (medium or short grain), cooked
- 2 tsp canola oil (for wilting spinach)
Instructions
- Prepare Sauces: In a small 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, combine the rice bowl drizzle sauce ingredients: soy sauce, sesame oil, brown sugar, and rice vinegar. Set both sauces aside.
- 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 it’s semi-wilted, about 30 seconds. Add the remaining spinach and continue tossing until fully wilted, approximately 1 minute. Remove the spinach from the pan and place it in a bowl.
- Cook Bulgogi Beef: Add 1 tablespoon of oil to the same pan and keep the heat on high. Add the ground beef and cook, breaking it up with a spatula, until there is no visible raw meat. Pour in the prepared Bulgogi sauce and let it simmer rapidly, stirring occasionally, until most of the sauce has evaporated. Continue cooking and stirring regularly until the beef caramelizes and develops some browning while remaining moist from the sauce.
- Assemble Bowls: Spoon cooked white rice into serving bowls. Top each with the Bulgogi beef, wilted spinach, and julienned carrot. Add a dollop of mashed avocado and a spoonful of pickled ginger. Arrange torn baby cos or romaine lettuce down the side. Sprinkle white sesame seeds and sliced green onions over the top. Serve accompanied by the drizzle sauce to pour over just before eating, then mix everything together to enjoy.
Notes
- Note 1: The grated onion and apple help tenderize and sweeten the beef, adding authentic bulgogi flavor.
- Note 2: Use all-purpose or light soy sauce to control saltiness and color of the dish.
- Note 3: Mirin adds a subtle sweetness and depth; omit if avoiding alcohol.
- For best results, use medium or short grain white rice for a sticky texture that complements the beef.
- Adjust sweetness and salt levels in sauces according to your taste preference.
- Ground beef fat content can be adjusted based on preference; 80/20 is common for balanced flavor and juiciness.
