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Korean-Inspired Ground Beef Bulgogi Bowls

Ingredients · Serves 4 · Prep 10 min · Total 25 min

  • Sauce
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tsp gochujang, or a pinch of red pepper flakes (optional)
  • Beef
  • 1 tsp vegetable oil
  • 1 lb ground beef, 85 to 90 percent lean
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • Bowls
  • cooked rice
  • 1 cucumber, thinly sliced
  • 3 green onions, sliced
  • 1 tsp sesame seeds
  • 4 large eggs, fried, for topping (optional)
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Korean-Inspired Ground Beef Bulgogi Bowls

Steps

  1. Stir the soy sauce, brown sugar, sesame oil and gochujang together in a small bowl.
  2. Heat the oil in a 12-inch skillet over medium-high heat.
  3. 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).
  4. Tilt the pan and spoon off the extra fat.
  5. Push the beef to the side, add the garlic and ginger to the cleared spot and stir until fragrant.
  6. Pour in the sauce and stir everything together. Simmer until the sauce is mostly absorbed and glossy.
  7. Divide rice among bowls and top with the beef, cucumber, green onions, sesame seeds and a fried egg if you like.
  8. Cook to 160°F inside (check with a thermometer).