Easy Korean Bulgogi BBQ Beef Bowls

By Tieghan Gerard · halfbakedharvest.com

20 minServes 6

Ground beef cooked in a gochujang-tamari glaze, served over rice with slaw, kimchi, and fresh toppings.

prepCook rice if not already prepared
80 ml tamari or soy sauce (for marinade)	Mix marinade with sesame seeds		Divide rice into bowls, top with beef, slaw, cucumber salad, carrots, avocado & egg	Garnish with basil, sesame seeds, reserved sauce & yum yum sauce
1 tablespoon gochujang (for marinade)
1 teaspoon maple syrup (for marinade)
toasted black and white sesame seeds (for marinade)
900 g ground beef	Brown beef, add garlic, cook 1 min	Add sauce, simmer 2–3 min until glossy
4 cloves garlic, chopped
80 ml tamari or soy sauce (for beef sauce)
1–2 tablespoons gochujang (for beef sauce)
2 tablespoons pickled ginger, chopped
2 tablespoons pickled ginger juice
2 teaspoons maple syrup (for beef sauce)
2 tablespoons tahini	Blend dressing until smooth	Toss cabbage & green onions with dressing
2 tablespoons white miso paste
2 tablespoons toasted sesame oil
1 tablespoon fresh ginger, grated
2 tablespoons rice vinegar
2 tablespoons lemon or lime juice
2 cups shredded purple cabbage
1/2 cup chopped green onions (for slaw)
4 Persian cucumbers, chopped	Toss cucumbers with kimchi & brine
1 cup spicy kimchi
2 tablespoons kimchi brine
3 cups cooked white or brown rice
2 cups shredded carrots
1 avocado, sliced
4 fried, poached, or soft-boiled eggs
Thai basil
sliced green onions (for topping)
toasted black and white sesame seeds (for topping)
spicy yum yum sauce

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