Description
A flavorful and easy-to-make Korean Beef Bulgogi Rice Bowl featuring ground beef simmered in a savory-sweet bulgogi sauce, served with wilted baby spinach, fresh vegetables, and a tangy drizzle sauce over steamed white rice. Perfect for a quick weeknight dinner with vibrant textures and authentic Korean-inspired flavors.
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)
- 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)
Vegetables & Garnishes
- 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
Rice
- White rice (medium or short grain)
Instructions
- Mix Sauces: In a bowl, combine all bulgogi sauce ingredients: grated onion, red apple, garlic, ginger, soy sauce, sesame oil, mirin, brown sugar, and black pepper. In a separate bowl, mix the rice bowl drizzle sauce with 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 the baby spinach and toss with tongs for about 30 seconds until it starts to wilt. Add the remaining spinach and continue to toss for about 1 minute until fully wilted. Remove from pan into a bowl and set aside.
- Cook Bulgogi Beef: Add 1 tablespoon canola oil to the hot pan. Add the ground beef and cook while breaking it apart until no raw meat is visible. Pour in the bulgogi sauce and let it simmer on high heat, stirring occasionally, until most of the liquid evaporates. Continue cooking, stirring regularly, until the beef develops a slightly caramelized texture but remains moist from the sauce.
- Prepare Rice: Cook white rice according to package instructions until tender and fluffy.
- Assemble Bowls: In serving bowls, spoon the cooked rice as the base. Top with the bulgogi beef, wilted spinach, and julienned carrot. Add a generous dollop of mashed avocado and top with pickled ginger. Place torn baby cos or romaine lettuce on the side. Sprinkle white sesame seeds and sliced green onion over the top.
- Serve with Drizzle Sauce: Serve each bowl with the rice bowl drizzle sauce on the side for drizzling over the bowl before mixing all ingredients together and enjoying the vibrant flavors.
Notes
- Note 1: Grated onion and apple add sweetness and depth to the bulgogi sauce.
- Note 2: Use all-purpose or light soy sauce depending on your salt preference.
- Note 3: Mirin provides sweetness and a subtle alcohol note; omit for no alcohol.
- You can substitute baby spinach with other leafy greens such as kale or cabbage as preferred.
- For an alcohol-free version, omit mirin or replace with additional brown sugar and a splash of rice vinegar.
- If desired, use lean or regular fat ground beef based on personal preference.
- To julienne the carrot, a shredding tool or box grater works well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Keywords: Korean beef bulgogi, rice bowls, ground beef recipe, easy Korean recipe, bulgogi sauce, quick dinner, healthy rice bowl
