Korean Beef Bulgogi Rice Bowls
, 25 min, Serves 4–5
Quick Korean-style bulgogi made with ground beef, a grated apple-and-onion marinade, and a drizzle sauce, served over rice with fresh toppings.
| 10 ml canola oil (for the spinach) | Wilt spinach, 1–1½ min, high heat | Assemble over rice, drizzle & serve | ||
| 4 large handfuls baby spinach | ||||
| 1 tbsp onion, finely grated (~1/4 onion) | Grate & mix bulgogi sauce | Add sauce; simmer rapidly until reduced | Stir until caramelised but moist | |
| 45 ml red apple, finely grated | ||||
| 3 garlic cloves, finely grated | ||||
| 1 tsp ginger, finely grated | ||||
| 40 ml soy sauce (for the bulgogi sauce) | ||||
| 15 ml sesame oil (for the bulgogi sauce) | ||||
| 15 ml mirin (optional) | ||||
| 1 tbsp brown sugar (for the bulgogi sauce) | ||||
| 1/8 tsp black pepper | ||||
| 15 ml canola oil (for the beef) | Brown beef, breaking up, until no raw | |||
| 500 g beef mince (ground beef) | ||||
| 30 ml soy sauce (for the drizzle) | Whisk drizzle sauce | |||
| 15 ml sesame oil (for the drizzle) | ||||
| 2 tsp brown sugar (for the drizzle) | ||||
| 10 ml rice vinegar | ||||
| white rice, cooked (medium or short grain) | ||||
| 1 large carrot, julienned or grated | ||||
| 1 avocado, mashed | ||||
| 60 ml pickled ginger | ||||
| 60 g baby cos / romaine lettuce, torn | ||||
| 1 tsp white sesame seeds | ||||
| 1 green onion, finely sliced |
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