Korean beef bulgogi bowls
Beef mince caramelised in a sweet soy, garlic and sesame bulgogi sauce, piled over rice with crunchy cucumber, carrot and kimchi.
- Prep
- 6 min
- Cook
- 8 min
- Serves
- 2
- Per serve
- 880 kcal
Ingredients
Method
In a small bowl, mix the soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang.
Heat the oil in a large frying pan over high heat. Add the mince and break it up, then leave it alone to brown before stirring. Keep going until browned all over with no pink left.
Pour in the sauce and cook, stirring, until it has bubbled down and the mince is sticky and glazed.
While the mince cooks, slice the cucumber, grate the carrot, and heat the rice in the microwave according to the packet, usually about 90 seconds.
Divide the rice between bowls. Top with the beef, cucumber, carrot and kimchi in sections, then scatter with spring onion and sesame seeds.
Tips
- Let the mince sit untouched on high heat for a minute or two. Those browned bits are where the flavour is.
- A fried egg on top makes it even better and only takes 3 minutes in a second pan.
- For gluten-free, use tamari instead of soy sauce and leave out the gochujang, which usually contains wheat.
