Korean Bulgogi Rice Bowls

Korean Bulgogi Rice Bowls

Flavorful ground beef infused with a sweet and savory Korean-inspired bulgogi sauce, served over quick-cooking rice with a crisp cucumber salad.

Dietary

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Ingredients

Instructions

  1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.
  2. While the beef cooks, prepare the instant white rice according to package directions. Typically, this involves combining 2 cups instant white rice with 2 1/2 cups water in a saucepan, bringing it to a boil, then removing from heat, covering, and letting it stand for 5 minutes.
  3. For the bulgogi sauce, in a small bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 1 tablespoon sesame oil, 1 teaspoon ground ginger, and 2 minced garlic cloves.
  4. Pour the sauce over the cooked ground beef and simmer for 3-5 minutes, allowing the sauce to thicken slightly and coat the beef.
  5. Meanwhile, for the quick cucumber salad, combine 1 thinly sliced cucumber, 1/4 cup red wine vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a medium bowl. Toss gently.
  6. Serve the Korean bulgogi ground beef over the hot instant white rice, topped with a side of the quick cucumber salad.

Notes

For an extra garnish, sprinkle with toasted sesame seeds or chopped green onions if desired.

Nutrition (per serving)