Korean-Style Beef Bulgogi Rice Bowls
Ground beef replaces traditional steak in this accessible take on the iconic Korean dish. An authentic marinade of grated apple, onion, ginger, and garlic provides a depth of flavor that sets these quick, high-impact rice bowls apart.
Ingrédients
- 500 g beef mince
- 1 tbsp canola oil
- 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
- 1 tbsp sesame oil
- 1 tbsp mirin
- 1 tbsp brown sugar
- 1/8 tsp black pepper
- 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
- white rice
- 4 handfuls baby spinach
- 1 carrot · julienned
- 1 avocado · mashed
- 1/4 cup pickled ginger
- 1 1/2 cups baby cos lettuce · torn
- 1 tsp white sesame seeds
- 1 green onion · sliced
Préparation
- 1
Prepare two separate bowls: whisk the ingredients for the Bulgogi marinade in one, and combine the ingredients for the drizzle sauce in the second.
- 2
Heat 2 teaspoons of oil in a large non-stick pan over high heat. Toss the baby spinach briefly until wilted, then remove from the pan and set aside.
- 3
Add 1 tablespoon of oil to the same pan over high heat. Brown the ground beef, breaking it apart until fully cooked. Pour in the Bulgogi sauce, simmering rapidly until the liquid mostly evaporates and the beef achieves a light caramelization.
- 4
Assemble the bowls by spooning the beef over portions of white rice. Arrange the wilted spinach, julienned carrot, mashed avocado, pickled ginger, and lettuce around the beef. Garnish with sesame seeds and green onion, serving with the drizzle sauce on the side.