Korean Beef Bulgogi Rice Bowls - the straightforward approach!

Straight to the highest of my favorite fast approach to use beef mince – Korean Beef Bulgogi Rice Bowls! Utilizing floor beef reasonably than dear steaks with an genuine marinade, this has all of the flavour of actual Bulgogi at a fraction of the fee. I’ve made rice bowls, however you may as well do noodles, wraps, burritos or tacos (so fashionable!).

Korean Bulgogi – the straightforward approach!

I delight myself on discovering interesting-crazy-tasty-but-quick methods to make use of mince. It’s simply such a procuring trolley staple – economical and versatile, however typically probably the most interesting factor to me is that there is no such thing as a meat slicing. Is it shameful for somebody who makes a dwelling sharing recipes to confess that? 😅

Bulgogi, for these new to it, is considered one of Korea’s most well-known meals exports, a marinated BBQ beef dish grilled over charcoal or tabletop BBQ till caramelised and smoky. The normal BBQ approach it’s served is with rice and banchan on the facet (facet dishes like kimchi, pickles, spinach) or in lettuce wrap kind.

Meat that tasty is scrumptious any approach it’s served. With this mince model, you get all of the flavour and enjoyable of Bulgogi with out the effort of slicing dear steaks into paper skinny strips and no marinating time, with some ways to serve it.

I AM OBSESSED!

Components

Right here’s what it is advisable make this. Don’t skip the apple and onion, it’s what units Bulgogi aside from every other generic Asian soy-sugar-garlic sauce!!

Aside from the marinade, you possibly can mainly ignore my elements record. 😀 There’s so many choices, substitutions and alternative ways to serve this Bulgogi beef!

1. Bulgogi marinade

Right here’s what it is advisable make the Bulgogi marinade.

Beef – I’m utilizing beef mince at this time, as a result of Bulgogi is made with beef. However this marinade can be good with any floor meat (rooster, turkey, pork, lamb).
Onion and apple – As loudly said above, grated onion and apple (or nashi pear) is what makes this a Bulgogi sauce reasonably than a generic Asian sauce. The grated onion provides flavour in a approach that diced onion by no means will. And the apple provides sweetness that’s a lot extra attention-grabbing than plain sugary-ness of normal sugar. Apple additionally has secret meat tenderising qualities so beef strips in conventional Bulgogi keep tender even should you overcook it, however that’s not related to us at this time as we’re utilizing mince.
Garlic – Koreans love garlic! use 3 large cloves.
Ginger – Koreans additionally love ginger! We solely use 1 teaspoon nevertheless it comes by way of fairly properly.
Soy sauce – Use both gentle or common / all-purpose soy sauce. Don’t use darkish soy (too darkish, too intense, it can damage your dish) or kecap manis (too candy).
Sesame oil, toasted – Toasted sesame oil is brown and has extra flavour than untoasted (which is yellow). Default sesame oil offered in Australia is toasted, untoasted is tougher to search out.
Mirin (additional ingredient, non-obligatory) – It is a candy cooking wine utilized in Japanese cooking. It’s not historically utilized in Bulgogi however as with all alcohol utilized in cooking, it provides additional depth of flavour to this 20 minute dinner that elevates this barely and compensates for the absence of smokiness from grilling over a charcoal BBQ and marinating a $50/kg scotch fillet steaks for twenty-four hours. 🙂
Sugar – Simply 1 tablespoon which helps get some beautiful caramelisation on the meat. We don’t want an excessive amount of as there’s loads of pure sweetness from the apple.
Pinch of black pepper – or white pepper.

2. QUICK KOREAN DRIZZLE SAUCE

After I jumbled up the bowl to eat it, I simply felt it could be good to have a little bit additional sauce to pour over all the pieces as a result of all of the greens are plain. So I made a rapid little drizzle sauce – I actually felt prefer it accomplished the dish. Right here’s all you want – it’s only a repeat of elements above!

As famous, these are all simply the identical elements above, so I gained’t repeat descriptions!

3. FOR THE RICE BOWL

That is the place you get to make use of no matter you need! Wonderful fridge raid – simply chop/grate/julienne/tear/cube into shapes which might be appropriate for jumbling up into the rice bowl so it may be eaten with a spoon.

Rice – any sort. Medium and quick grain rice, and jasmine rice work finest for bowls I really feel as a result of they’re a little bit stickier reasonably basmati and lengthy grain rice, however you possibly can actually use any sort. Brown rice, wild rice (cooking instructions in this recipe), even cauliflower rice, or quinoa!

Noodles would even be okay, although I’d go for skinny reasonably than thick ones.
Recent greens – I used wilted child spinach, lettuce and carrots, as a result of that’s what I had. Thinly sliced cucumber, radish, tomatoes and bean sprouts additionally spring to thoughts as apparent decisions, in addition to edamame (soy beans), even peas! The truth is, any vegetable can be utilized – uncooked or cooked. Simply plain, the meat and sauce add flavour!
Avocado – I take advantage of this so as to add a little bit of creaminess.
Garnishes – I take advantage of white sesame seeds and inexperienced onion. Finely sliced nori (seaweed sheets), crispy shallots, crispy wonton strips, chives or parsley would even be at house right here.
Recent pickle pop – I used pickled ginger as a result of I had it and the pink provides good color. I wouldn’t hesitate to make use of slices of pickles as an alternative, I child you not! Kimchi would even be an apparent selection, and you’ll have seen it on my bowl if I had some. 🙂

See beneath for “Find out how to make it” part for different methods to make use of this Bulgogi beef apart from in rice bowls!

Find out how to make Straightforward Korean Bulgogi Beef Bowls

The distinctive step in Bulgogi is that the onion and apple is finely grated right into a juicy paste that’s blended into the marinade. A microplane or comparable high-quality grater works finest – then you definitely simply proceed utilizing it to grate the ginger and garlic – although a field grater will work too if that’s all you’ve bought (use the shredding facet reasonably than tiny holes).

Serving sauce – Combine the elements in a bowl and put aside.
Bulgogi sauce – Use microplane to grate the apple, onion, garlic and ginger right into a bowl (no must peel the ginger, it peels itself again as you grate!). Add remaining elements and blend.

Wilt spinach – Warmth the two teaspoons of oil in a big non stick pan over excessive warmth. Add half the spinach, toss for 15 seconds or till partially wilted. Then add the remainder and toss till simply wilted. Take away into bowl.
Prepare dinner Bulgogi Beef – Warmth the 1 tablespoon of oil in the identical pan, nonetheless on excessive warmth. Add the meat and prepare dinner, breaking it up as you go.

Add sauce – When you now not see uncooked beef, pour the sauce in.
Scale back and caramelise – Stir then simmer quickly, stirring every so often, till the sauce largely reduces. Preserve cooking, stirring extra steadily, till the meat will get a little bit caramelisation however nonetheless has moisture from the sauce.

Assemble – Pile steaming rice into bowls. Prime with beef, then place spinach, carrot and lettuce on the facet (I kind of tuck the lettuce in so it’s sticking a bit upright). Prime with a scoop of mushy avocado and little pile of pickled ginger. Sprinkle with sesame seeds and inexperienced onion.
Serve with the Korean Drizzle Sauce on the facet for….err…properly, drizzling! 😂 To eat, jumble all of it up and dig in, like this! ⬇️⬇️⬇️

Some ways to eat this Straightforward Bulgogi Beef!

I can guarantee you that this Beef Mince Bulgogi goes to make an look once more in different varieties! till then, here’s a record of different terrific methods to take pleasure in it:

Lettuce wraps (ssam-style) – Truly one of many conventional ways in which Bulgogi is eaten, suppose San Choy Bows however with Bulgogi meat with lettuce – typically perilla leaves – used because the wrap. Add rice, kimchi and a little bit of spicy ssam sauce (see recipe in Pork Bossam). Fold and eat!
Noodle bowls – As a substitute of rice, use noodles and DIY toss toss toss!
Fashionable / fusion – Korean fusion grew to become all the fashion a few many years in the past, and although the preliminary pleasure has considerably settled over the yr, it’s right here to remain and with good motive: as a result of it’s darn tasty (when performed proper). I’ve seen bulgogi pizzas, sliders (actually simply stuff in rolls), pasta, nachos, loaded fries!

My favorite approach is in tacos and burritos: Stuff/roll with rice and any of the rice toppings listed. I’d serve with a barely spicy creamy sauce (combine gochujang or sriracha with mayonnaise) reasonably than the rice bowl drizzle sauce (which is skinny). Right here’s what they seem like – and sure, they style nearly as good as they appear!

I’d like to know – what’s your favorite approach to take pleasure in bulgogi? Have you ever tried any enjoyable twists at house? – Nagi x

Watch methods to make it

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Korean Beef Bulgogi Rice Bowls – the straightforward approach!

Korean Bulgogi – the straightforward approach!