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Quick Savory Korean Bulgogi Ground Beef Rice Bowls

korean bulgogi ground beef rice bowls - featured image
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A quick and easy Korean-inspired bulgogi ground beef rice bowl that comes together in under 20 minutes, perfect for busy weeknights. This savory dish features a flavorful bulgogi sauce mixed with browned ground beef served over fluffy jasmine or short-grain rice.

Ingredients

Scale
  • 1 lb (450 g) ground beef (85% lean preferred)
  • 1/4 cup (60 ml) soy sauce (naturally brewed, e.g., Kikkoman)
  • 2 tbsp (25 g) brown sugar
  • 3 cloves garlic, minced
  • 1 tsp (5 g) fresh ginger, grated
  • 1 tbsp (15 ml) sesame oil
  • 2 green onions, thinly sliced
  • 3 cups cooked rice (preferably jasmine or short grain)
  • 1/2 tsp (1 g) red pepper flakes (optional)
  • 1 tsp toasted sesame seeds (for garnish)
  • Optional veggies: thinly sliced carrots, cucumbers, steamed spinach

Instructions

  1. Cook the rice: Rinse 1½ cups (about 280 grams) of jasmine or short-grain rice under cold water until clear. Cook with 1¾ cups water, simmer for about 15 minutes, then let rest covered for 10 minutes.
  2. Prepare the marinade: Mix together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using) until sugar dissolves.
  3. Brown the ground beef: Heat a large skillet over medium-high heat. Add ground beef and break apart with a spatula. Cook 5-7 minutes until mostly browned but still juicy. Drain excess fat if needed.
  4. Add the marinade to the beef: Pour sauce over browned beef. Stir well to coat and cook another 3-4 minutes until sauce thickens and caramelizes slightly.
  5. Prepare veggies and garnishes: Slice green onions and prep any optional veggies like julienned carrots or steamed spinach.
  6. Assemble the bowls: Fluff cooked rice and divide among bowls. Top with bulgogi ground beef, scatter green onions and toasted sesame seeds, and add fresh veggies on the side.

Notes

If the sauce is too salty or thick, add a splash of water or a squeeze of fresh lime juice to brighten it. Do not rush the rice resting time for better texture. Brown the beef well to develop caramelized bits for flavor. Use fresh garlic and ginger for authentic taste. Sesame oil is potent; use sparingly. Leftovers keep well for up to 3 days refrigerated; reheat gently with a splash of water.

Nutrition

Keywords: bulgogi, ground beef, Korean recipe, quick dinner, weeknight meal, savory rice bowl, easy recipe

Find it online: https://tessierecipes.com/quick-savory-korean-bulgogi-ground-beef-rice-bowls-easy-recipe-for-busy-weeknights/