Korean-Inspired Beef Bulgogi Rice Bowl
15min
20min
3
520
Chef's Note
For an authentic touch, try adding a fried egg on top of each bowl. The runny yolk creates a delicious sauce when mixed with the beef and rice. If you can't find Asian pear, a sweet apple works well as a substitute to tenderize the meat and add subtle sweetness.
Tags
Ingredients
1 pound ground beef
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
3 cloves, minced garlic
1 tablespoon, grated ginger
1/2 medium, grated Asian pear or apple
1.5 cups jasmine rice
2 medium, julienned carrots
1 medium, thinly sliced cucumber
3 stalks, sliced green onions
1 tablespoon sesame seeds
Instructions
- 1
Rinse 1.5 cups of jasmine rice under cold water until water runs clear. Cook according to package instructions (typically 1.5 cups rice to 2.25 cups water, bring to boil, then simmer covered for 15 minutes).
- 2
While rice cooks, prepare the bulgogi sauce by mixing 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 3 minced garlic cloves, 1 tablespoon grated ginger, and 1/2 grated Asian pear or apple in a bowl.
- 3
Heat a large skillet over medium-high heat. Add 1 pound ground beef and cook for 5-6 minutes, breaking it apart with a wooden spoon until browned.
- 4
Pour the bulgogi sauce over the cooked ground beef and stir to combine. Reduce heat to medium and simmer for 3-4 minutes until the sauce thickens slightly and coats the beef.
- 5
While the beef simmers, prepare the vegetables: julienne 2 medium carrots and thinly slice 1 medium cucumber.
- 6
To assemble the bowls, divide the cooked rice among 3 serving bowls. Top each with a portion of the bulgogi beef.
- 7
Arrange the julienned carrots and sliced cucumber around the beef.
- 8
Garnish each bowl with sliced green onions and a sprinkle of sesame seeds.
- 9
Serve immediately while hot.
Nutrition Information (per serving)
520
32g
58g
18g
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