Korean Beef Bowl (Bulgogi-Style)
Sweet and savoury ground beef in a quick bulgogi-style sauce, piled over rice with a fried egg, sliced scallions, and a handful of sesame seeds. Twenty minutes from start to eating.
Korean Beef Bowl (Bulgogi-Style)
Sweet and savoury ground beef in a quick bulgogi-style sauce, piled over rice with a fried egg, sliced scallions, and a handful of sesame seeds. Twenty minutes from start to eating.
- Cuisine: Korean
- Category: main
- Difficulty: easy
Ingredients
- ground beef
- soy sauce
- brown sugar
- sesame oil
- garlic, minced
- ginger, grated
- gochujang
- scallions, sliced
- sesame seeds
Method
- Mix the sauce in a small bowl: 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon grated pear or apple if you have one (it tenderises and adds a subtle sweetness), 3 cloves of minced garlic, and 1 teaspoon grated ginger.
- Brown 400 g ground beef in a skillet over medium-high heat, breaking it up as it cooks. Drain off any excess fat if there is a lot.
- Pour the sauce over the beef and let it simmer for 2 to 3 minutes until the sauce reduces and coats the meat in a glossy glaze.
- Spoon hot rice into bowls. Top with the beef. Add a fried egg on top if you like, along with sliced scallions, a sprinkle of sesame seeds, and a little gochujang on the side for heat.
- Serve with a quick cucumber salad on the side — thinly sliced cucumber tossed with rice vinegar, a pinch of sugar, and a little salt.