Easy Beef Bulgogi Bowls
This Korean beef bowl recipe is quick and easy to prepare, with tender beef, tangy pickled veggies and perfectly balanced Asian seasonings.
Servings: 5
Ingredients
- 1 ½ Pounds ground beef
- 2 kiwi fruit peeled
- 1 white onion diced
- ¼ Cup soy sauce
- ¼ Cup mirin
- 3 Cloves garlic peeled
- 1 Tablespoon brown sugar
- 1 Tablespoon ginger paste
- 1 Tablespoon gochujang
- ½ Tablespoon sesame oil
- 2 Teaspoons sea salt
- 1 Teaspoon black pepper freshly cracked
- 1 Cup green onions chopped
For the Pickled Carrots and Onions
- 2 carrots large, peeled and shredded
- ½ red onion thinly sliced
- ¾ Cup rice wine vinegar
- 1 Tablespoon granulated sugar
- 1 Teaspoon sea salt
- 1 Teaspoon red pepper flakes
To Serve
- 3 Cups cooked white rice
- ½ cucumber thinly sliced
- ½ Cup kimchi
- sesame seeds
Instructions
- Prepare pickled onions and carrots. Add all ingredients to a mason jar and seal. Let pickle for 1 hour.
- Prepare sauce. Combine kiwi, soy, mirin, ¾ the diced onion, garlic, ginger, gochujang, sesame oil, brown sugar, sea salt, and pepper in a food processor or blender and purée.
- Add ground beef, remaining diced onions, ½ the green onions, and sauce to a large mixing bowl. Mix thoroughly
- Heat a wok over high heat. Add oil and swirl to coat.
- Add meat to the wok and press and spread to cover the wok. Cook without turning or touching the meat for 5 minutes, or until most of the liquid has evaporated and the bottom of the meat is crispy and dark.
- Break apart the meat and add remaining green onions. Sauté for 2 minutes.
- Divide the rice between 5 serving bowls and add the beef mixture, cucumber, and kimchi. Top with pickled carrots and onions and garnish with sesame seeds.
Notes
Good quality gochujang: Keep the dish authentic by using good quality gochujang.
Crisp up the beef: Get your wok nice and hot before adding the oil and then the beef, pressing it down as it cooks to get it really crispy.
Toasted sesame seeds: Although toasting the sesame seeds is optional, it adds a gorgeous roasted flavor and is worth doing. Toast them in a dry (no oil) pan on the stove, shaking often. They're done when they're golden in places and smell fragrant.
Crisp up the beef: Get your wok nice and hot before adding the oil and then the beef, pressing it down as it cooks to get it really crispy.
Toasted sesame seeds: Although toasting the sesame seeds is optional, it adds a gorgeous roasted flavor and is worth doing. Toast them in a dry (no oil) pan on the stove, shaking often. They're done when they're golden in places and smell fragrant.
Nutrition
Calories: 597kcal | Carbohydrates: 52g | Protein: 29g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 97mg | Sodium: 2317mg | Potassium: 773mg | Fiber: 4g | Sugar: 15g | Vitamin A: 4468IU | Vitamin C: 37mg | Calcium: 99mg | Iron: 4mg
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