Name: Korean Beef Bulgogi Rice Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 500g / 1 lb beef mince (ground beef), any fat % you like; 1 tbsp canola oil (or any other plain flavored 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 (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); 4 large handfuls baby spinach (or similar chopped leafy greens – cabbage, 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; White rice (medium or short grain)

Ingredients

500g / 1 lb beef mince (ground beef), any fat % you like

1 tbsp canola oil, or any other plain flavored oil, plus 2 tsp to wilt baby 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

2 tbsp soy sauce (for rice bowl drizzle)

1 tbsp sesame oil (for rice bowl drizzle)

2 tsp brown sugar (for rice bowl drizzle)

2 tsp rice vinegar (or apple cider vinegar, for rice bowl drizzle)

White rice (medium or short grain, if you can)

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

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

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

Step 3: Add 1 tablespoon oil to the same pan and keep heat on high. Add the beef mince, cooking and breaking it up until no longer pink. Pour in the Bulgogi sauce and let it simmer rapidly, stirring occasionally, until the sauce mostly evaporates. Continue stirring regularly until the beef caramelizes slightly but remains moist.

Step 4: To assemble, spoon cooked rice into bowls, top with the Bulgogi beef, wilted spinach, and julienned carrot. Add a dollop of mashed avocado and a spoonful of pickled ginger. Arrange baby lettuce on the side. Sprinkle with sesame seeds and green onion, then drizzle the rice bowl sauce over everything. Mix and enjoy!

Tips & Variations

Use ground pork or chicken as a substitute for beef to vary flavors while keeping the dish quick and easy.

If you prefer less sweetness, reduce the sugar in the Bulgogi sauce by half.

For extra crunch, add toasted peanuts or cashews on top.

Serve with kimchi or other Korean side dishes to enhance the meal.

FAQs

Can I use fresh ginger instead of powdered ginger?

Yes, fresh grated ginger adds a brighter, more aromatic flavor and is recommended for this recipe.

Is mirin necessary for this dish?

Mirin adds a subtle sweetness and depth to the sauce, but you can omit it if you prefer a non-alcoholic version. The dish will still be flavorful thanks to the other ingredients.