Korean beef bulgogi bowls
Ground beef caramelized in a sweet soy, garlic and sesame bulgogi sauce, piled over rice with crunchy cucumber, carrot and kimchi.
- Prep
- 6 min
- Cook
- 8 min
- Serves
- 2
- Per serve
- 880 kcal
Ingredients
Method
In a small bowl, mix the soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang.
Heat the oil in a large skillet over high heat. Add the beef and break it up, then leave it alone to brown before stirring. Keep going until browned all over with no pink left.
Pour in the sauce and cook, stirring, until it has bubbled down and the beef is sticky and glazed.
While the beef cooks, slice the cucumber, grate the carrot, and heat the rice in the microwave according to the package, usually about 90 seconds.
Divide the rice between bowls. Top with the beef, cucumber, carrot and kimchi in sections, then scatter with scallion and sesame seeds.
Tips
- Let the beef sit untouched on high heat for a minute or two. Those browned bits are where the flavor is.
- A fried egg on top makes it even better and only takes 3 minutes in a second pan.
- For gluten-free, use tamari instead of soy sauce and leave out the gochujang, which usually contains wheat.
