Ground Beef Bulgogi Bowls Recipes

BEEF BULGOGI BOWLS WITH CARROTS, PICKLED CUCUMBER & SRIRACHA CREMA OVER JASMINE RICE

Steps:

• Wash and dry all produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Meanwhile, trim and thinly slice scallion, separating whites from greens.
• In a medium bowl, combine half the vinegar (you'll use the rest later), ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Toss ribbons in bowl with vinegar mixture. Set aside, tossing occasionally, until ready to serve.
• Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper. Turn off heat; transfer to a plate.
• Heat another drizzle of oil in same pan over medium-high heat. Add scallion whites and cook until fragrant, 1 minute. Add beef and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in half the sesame seeds (you'll use more later) and remaining vinegar. Cook 30 seconds, then stir in bulgogi sauce. Bring to a simmer, then immediately turn off heat. Season again with salt and pepper.
• Meanwhile, in a small bowl, combine sour cream and sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper; divide between bowls. Arrange beef, carrots, and pickled cucumber on top. (TIP: Drain any excess liquid from cucumber before adding.) Drizzle crema over everything. Garnish with scallion greens and as many remaining sesame seeds as you like.

EASY KOREAN GROUND BEEF BOWL

Steps:

• Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
• Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
• Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

GROUND BEEF BULGOGI BOWLS WITH CARROTS, CUCUMBER, AND SRIRACHA CREMA OVER JASMINE RICE

Steps:

• Wash and dry all produce. Place rice and 1½ cups water in a small pot. Cover and bring to a boil, then reduce heat to low. Simmer until tender and water is absorbed, about 15 minutes. Keep covered off heat until meal is ready. Meanwhile, trim and thinly slice scallions, separating greens and whites.
• Place 5 tsp vinegar (1 bottle; save rest for beef), 1 tsp sugar, and a few pinches of salt in a medium bowl. Trim cucumber ends. Using a peeler, shave cucumbers lengthwise into ribbons, rotating until you get to the seedy core; discard core. Add ribbons to bowl with vinegar and toss to coat. Set aside.
• Heat a drizzle of oil in a large pan over medium-high heat (use nonstick if you have it). Add carrots and cook, tossing, until tender but still a little crisp, about 1 minute. Season with salt and pepper. Transfer to a plate and set aside.
• Heat a large drizzle of oil in same pan over medium-high heat. Add scallion whites and cook until fragrant, about 30 seconds. Add beef and a pinch of salt and pepper, breaking up meat into pieces. Cook until browned, 5-7 minutes. Stir in 1 TBSP sesame seeds (1 pack). Pour in remaining vinegar. Cook 30 seconds, then stir in bulgogi sauce and bring to a simmer. Remove pan from heat. Season with salt and pepper.
• While beef cooks, stir together sour cream and sriracha (to taste) in a small bowl. Stir in water 1 tsp at a time until mixture has a drizzling consistency. Season with salt.
• Fluff rice with a fork and stir in 2 TBSP butter. Season with salt and pepper. Divide rice between bowls. Arrange beef, carrots, and cucumbers on top, next to each other. (TIP: Drain any excess liquid from the cucumbers before adding.) Drizzle crema over everything. Garnish with scallion greens and remaining sesame seeds.

GROUND BEEF BULGOGI BOWLS

Steps:

• Cook the brown rice according to package directions. Prep the vegetables. Normally I like to serve bulgogi with raw vegetables but you could also quickly saute the vegetables if you prefer them cooked.
• Stir together the soy sauce, brown sugar, sesame oil, ginger, garlic, red pepper flakes, and green onions.
• Heat a skillet over medium high heat. Add the beef and brown for 4-6 minutes, breaking up as you go. Add the soy sauce mixture and simmer for 3-4 minutes. Serve over rice with vegetables.
• Serve over rice with vegetables. If desired, add some fresh cilantro, a fried egg, and kimchi.

GROUND BEEF BULGOGI (KOREAN BEEF BOWL)

Steps:

• Mix all the bulgogi sauce ingredients in a small bowl and set aside.
• Heat oil in a skillet over medium high heat. Add onion and garlic, and cook until soft, about 1-2 minutes. Add ground beef and cook until beef is browned and fully cooked.
• Pour the sauce mixture over the beef and stir to combine. Allow the mixture to simmer until it is heated through and the sauce reduces, about 2 minutes. Garnish with green onion and sesame seeds, if desired. Serve immediately.