Korean Beef Bowls
Sweet, salty, a lil' spicy—these Korean beef bowls are a dead-easy weeknight win. Juicy, saucy beef mince cooked in a garlicky Korean-style marinade with sweet pear and goghujang paste, piled over fluffy rice and loaded up with fun stuff like kimchi, crunchy cucumber, and pickled ginger. It’s packed with flavour, protein-rich (about 30g per serve), and perfect for meal prep. If you love bulgogi but don’t want to mess around with slicing steak, this mince version is your new best mate.
Ingredients 16
1 tbsp olive oil
1 lb ground beef, lean, about 500 grams
For The Bulgogi Sauce
1⁄2 pear, peeled and grated, juices included
1 tbsp gochujang paste (Korean chili paste)
1 1⁄2 tbsp sesame oil
1 1⁄2 tbsp brown sugar
4 tbsp light soy sauce
1 tbsp grated ginger
3 garlic cloves, large, grated
For The Toppings
4 cups white rice, cooked
4 tsp green onion, diced
1 tbsp sesame seeds
1 cup Kimchi
1⁄4 cup pickled ginger
1 cup Korean carrot salad
1 cup cucumber, sliced
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Method 6
Peel the and grate half of it into a bowl.
In a bowl, whisk together all the bulgogi sauce ingredients. You can do this first and while the beef is cooking.
Heat the in a skillet over medium-high heat.
Add the and cook until browned, breaking it apart as it cooks.
Pour the sauce over the and simmer for a few minutes until thick and glossy.
Serve over fluffy with all your favorite toppings.
Cooked & Loved's tips
This recipe can be made with chicken mince if you don't eat red meat or grated tofu for a vegetarian version. I have a recipe for Korean carrot on my blog cookedandloved.com.
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Notes
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