Korean Beef Bulgogi Rice Bowls

25 min4–5

Ground beef in a grated apple and onion marinade, simmered until caramelised, served over rice with fresh vegetables and a drizzle sauce.

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prepMix Bulgogi sauce in a bowl: grate onion, apple, garlic, and ginger finely; stir in soy sauce, sesame oil, mirin, brown sugar, and black pepper.
prepMix rice bowl drizzle sauce in a separate bowl: combine soy sauce, sesame oil, brown sugar, and rice vinegar; set aside.
2 tsp canola oil (to wilt spinach)	Wilt spinach over high heat, 1 min		Assemble bowls & drizzle with sauce
4 large handfuls baby spinach	Wilt spinach over high heat, 1 min
1 tbsp canola oil (to cook beef)	Cook beef, breaking it up, until no raw meat shows	Add sauce, simmer until reduced & caramelised, 5-7 min
500 g beef mince (ground beef)	Cook beef, breaking it up, until no raw meat shows
1 tbsp onion, finely grated
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 (omit for no alcohol)
1 tbsp brown sugar
1/8 tsp black pepper
white rice (medium or short grain)
1 large carrot, peeled and julienned
1 avocado, mashed
1/4 cup pickled ginger
1 1/2 cups baby cos / romaine lettuce, torn into bite-size pieces
1 tsp white sesame seeds
1 green onion, finely sliced
2 tbsp soy sauce (for drizzle sauce)
1 tbsp sesame oil (for drizzle sauce)
2 tsp brown sugar (for drizzle sauce)
2 tsp rice vinegar

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