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Beef Bulgogi · Ground Beef Bowls

Korean-Inspired Ground Beef Bulgogi Bowls

4

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for soy sauce

    Instead of soy sauce

    • Tamari: The same amount. Richer and a little less salty.
    • Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.

    More for soy sauce

    Cooking for an allergy? Check every label.

  • Swaps for brown sugar

    Instead of brown sugar

    • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
    • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
    • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

    All 4 swaps for brown sugar

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for ground beef

    Instead of ground beef

    • Ground turkey or chicken: The same weight. Leaner and milder; burgers and meatballs are a bit drier.
    • Ground pork: The same weight. Richer and slightly sweet.
    • Plant-based ground: The same weight. Close in tacos and sauces; cooks faster.

    All 4 swaps for ground beef

    Cook ground beef and pork to 160°F (71°C) and ground turkey or chicken to 165°F (74°C).

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for fresh ginger

    Instead of ginger

    • Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
    • Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.

    More for ginger

  • Swaps for green onions

    Instead of green onions

    • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
    • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
    • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

    More for green onions

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

Step 1 of 7

Stir the soy sauce, brown sugar, sesame oil and gochujang together in a small bowl.

Step 2 of 7

Heat the oil in a 12-inch skillet over medium-high heat.

Step 3 of 7

Add the beef and cook, breaking it into small crumbles with a spoon, until browned with no pink left and it reads 160°F (71°C).

160°F

Step 4 of 7

Tilt the pan and spoon off the extra fat.

Step 5 of 7

Push the beef to the side, add the garlic and ginger to the cleared spot and stir until fragrant.

Step 6 of 7

Pour in the sauce and stir everything together.
Simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
until the sauce is mostly absorbed and glossy.

Step 7 of 7

Divide rice among bowls and top with the beef, cucumber, green onions, sesame seeds and a fried egg if you like.

All done

Enjoy!

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Ingredients

  • Swaps for soy sauce

    Instead of soy sauce

    • Tamari: The same amount. Richer and a little less salty.
    • Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.

    More for soy sauce

    Cooking for an allergy? Check every label.

  • Swaps for brown sugar

    Instead of brown sugar

    • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
    • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
    • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

    All 4 swaps for brown sugar

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for ground beef

    Instead of ground beef

    • Ground turkey or chicken: The same weight. Leaner and milder; burgers and meatballs are a bit drier.
    • Ground pork: The same weight. Richer and slightly sweet.
    • Plant-based ground: The same weight. Close in tacos and sauces; cooks faster.

    All 4 swaps for ground beef

    Cook ground beef and pork to 160°F (71°C) and ground turkey or chicken to 165°F (74°C).

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for fresh ginger

    Instead of ginger

    • Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
    • Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.

    More for ginger

  • Swaps for green onions

    Instead of green onions

    • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
    • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
    • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

    More for green onions

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.