Korean Bulgogi Bowls
Savory ground beef glazed in soy, ginger, and sesame, served over sticky white rice with sliced bell peppers.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 5
- Cuisine: Korean
- Difficulty: Easy
- Cost: $4.14/serving
Dietary
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Protein
- Low-Sugar
Tags
- sauté
- quick
- savory
- sweet
- rich
Ingredients
- 2 pound ground beef (90% lean)
- 0.25 cup soy sauce
- 2 tablespoon brown sugar (packed)
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger (minced)
- 1 green bell pepper (sliced)
- 2 cup white rice (uncooked)
- 0.5 teaspoon salt
Instructions
- Cook white rice in 4 cups of boiling water with 1/2 tsp salt, covered on low heat for 15 minutes.
- In a skillet over medium-high heat, brown ground beef until cooked through, about 7 minutes. Drain excess fat.
- In a cup, mix soy sauce, brown sugar, sesame oil, and minced fresh ginger.
- Pour sauce and green bell peppers into skillet with beef, cooking for 3 minutes until peppers soften and sauce glazes beef.
- Divide warm white rice into bowls and top with glazed bulgogi beef and peppers.
Notes
Great for meal prep; sauce keeps beef moist when reheated.
Nutrition (per serving)
- Calories: 633
- Protein: 42.6 g
- Carbohydrates: 65 g
- Fat: 20.7 g
- Fiber: 2 g
- Sodium: 1124 mg
- Saturated Fat: 7.6 g
- Sugar: 5.5 g
- Cholesterol: 117 mg