Korean Beef Bulgogi Rice Bowls
25 min4–5
Ground beef in an authentic grated apple and onion marinade, simmered until caramelised, served over rice with fresh vegetables and a drizzle sauce.
| prepPrepare all vegetables: grate carrot, tear lettuce, mash avocado, slice green onion | |||
| 1 tbsp onion, finely grated | Mix Bulgogi sauce | Add Bulgogi sauce, simmer & reduce until caramelised | Assemble bowls, top with beef, drizzle sauce over all |
| 3 tbsp red apple, finely grated | |||
| 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) | |||
| 1 tbsp brown sugar | |||
| 1/8 tsp black pepper | |||
| 2 tbsp soy sauce (all-purpose or light) | Mix drizzle sauce | ||
| 1 tbsp sesame oil | |||
| 2 tsp brown sugar | |||
| 2 tsp rice vinegar | |||
| 4 large handfuls baby spinach | Wilt spinach, 2 tsp oil, 1 min | ||
| 500 g beef mince | Cook beef, 1 tbsp oil, high heat until no pink | ||
| 1 large carrot, julienned | |||
| 1 avocado, mashed | |||
| 60 ml pickled ginger | |||
| 100 g baby cos lettuce, torn | |||
| 1 tsp white sesame seeds | |||
| 1 green onion, finely sliced | |||
| white rice (medium or short grain), cooked | |||
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