Empty My Fridge
Easy Korean Bulgogi Beef Bowls
Ingredients
- Ground beef500 g
- Canola oil1 tbsp
- Onion1 tbsp
- Apple3 tbsp
- Garlic3
- Ginger1 tsp + ¼ cups
- Soy sauce4 ½ tbsp
- Sesame oil2 tbsp
- Mirin1 tbsp
- Brown sugar5 tsp
- Black pepper0.13 tsp
- Rice wine vinegar2 tsp
- Rice
- Spinach4
- Carrot1
- Avocado1
- Romaine lettuce1 ½ cups
- Sesame seed1 tsp
- Scallion1
Instructions
- Mix the bulgogi sauce ingredients in one bowl, and the drizzle sauce ingredients in a separate bowl.
- Heat 2 teaspoons oil in a large non-stick pan over high heat. Add half the spinach and toss for about 30 seconds until semi-wilted, add the rest and toss for about 1 minute until wilted. Transfer to a bowl.
- Add 1 tablespoon oil to the pan and keep the heat high. Add the beef and break it up as it cooks until no pink remains.
- Add the bulgogi sauce and let it simmer rapidly, stirring now and then, until mostly evaporated.
- Keep stirring until the beef is lightly caramelised but still moist.
- Spoon the beef over the rice, then add the spinach and carrot. Top with pickled ginger and mashed avocado, tuck the lettuce along the side, and sprinkle with sesame seeds and green onion.
- Serve with the drizzle sauce.
Summarized from RecipeTin Eats's video. Watch it for the details.
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