Korean Beef Bulgogi Rice Bowls
Dec 09, 2025 02:49 AM
Straight to the top of my favourite quick way to use beef mince – Korean Beef Bulgogi Rice Bowls! Using ground beef rather than pricey steaks with an authentic marinade, this has all the flavour of real Bulgogi at a fraction of the cost. I’ve made rice bowls, but you can also do noodles, wraps, burritos or tacos (so trendy!).
I pride myself on finding interesting-crazy-tasty-but-quick ways to use mince. It’s just such a shopping trolley staple – economical and versatile, but sometimes the most appealing thing to me is that there is no meat slicing. Is it shameful for someone who makes a living sharing recipes to admit that?
Bulgogi, for those new to it, is one of Korea’s most famous food exports, a marinated BBQ beef dish grilled over charcoal or tabletop BBQ until caramelised and smoky. The traditional BBQ way it’s served is with rice and banchan on the side (side dishes like kimchi, pickles, spinach) or in lettuce wrap form.
Meat that tasty is delicious any way it’s served. With this mince version, you get all the flavour and fun of Bulgogi without the hassle of slicing pricey steaks into paper thin strips and no marinating time, with many ways to serve it.
I AM OBSESSED!
Ingredients:
- 500g / 1 lb beef mince (ground beef), any fat % you like
- 1 tbsp canola oil , or any other plain flavoured oil, + 2 tsp
Bulgogi sauce
- 1 tbsp onion , finely grated (~1/4 onion)
- 3 tbsp red apple , finely grated (skin on is fine, ~1/2 apple)
- 3 garlic cloves , finely grated
- 1 tsp ginger , finely grated
- 2 1/2 tbsp soy sauce – all-purpose or light
- 1 tbsp sesame oil
- 1 tbsp mirin , omit for no alcohol
- 1 tbsp brown sugar
- 1/8 tsp black pepper
Rice bowl drizzle sauce
- 2 tbsp soy sauce – all-purpose or light
- 1 tbsp sesame oil
- 2 tsp brown sugar
- 2 tsp rice vinegar (or apple cider vinegar)
For rice bowl (very flexible!)
- white rice (medium or short grain, if you can)
- 4 large handfuls baby spinach
- 1 large carrot , peeled and julienned or grated using box grater
- 1 avocado , mashed
- 1/4 cup pickled ginger , I like pink for colour
- 1 1/2 cups baby cos / romaine lettuce , torn into bite size pieces
- 1 tsp white sesame seeds
- 1 green onion , finely sliced
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
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