Description
Easy Beef Bulgogi Bowls with a flavorful blend of ground beef marinated in a kiwi-soy sauce, served with pickled onions and carrots, fresh cucumber, kimchi, and sesame seeds over steamed white rice. A quick and delicious Korean-inspired meal ready in 30 minutes.
Ingredients
Beef Bulgogi Marinade and Meat
- 1 ½ Pounds ground beef
- 2 kiwi fruit (peeled)
- 1 white onion (diced, divided)
- ¼ Cup soy sauce
- ¼ Cup mirin
- 3 Cloves garlic (peeled)
- 1 Tablespoon brown sugar
- 1 Tablespoon ginger paste
- 1 Tablespoon gochujang
- ½ Tablespoon sesame oil
- 2 Teaspoons sea salt
- 1 Teaspoon black pepper (freshly cracked)
- ½ Cup green onions (chopped, divided)
Pickled Vegetables
- 2 carrots (large, peeled and shredded)
- ½ red onion (thinly sliced)
- ¾ Cup rice wine vinegar
- 1 Tablespoon granulated sugar
- 1 Teaspoon sea salt
- 1 Teaspoon red pepper flakes
Serving
- 3 Cups cooked white rice
- ½ cucumber (thinly sliced)
- ½ Cup kimchi
- Sesame seeds for garnish
Instructions
- Prepare pickled vegetables: Combine shredded carrots, thinly sliced red onion, rice wine vinegar, granulated sugar, sea salt, and red pepper flakes in a mason jar or airtight container. Seal and let pickle for at least 1 hour to develop flavor.
- Make the bulgogi sauce: In a food processor or blender, combine peeled kiwi fruit, soy sauce, mirin, ¾ of the diced white onion, garlic cloves, ginger paste, gochujang, sesame oil, brown sugar, sea salt, and black pepper. Purée until smooth.
- Mix the meat: In a large mixing bowl, add ground beef, the remaining diced white onion, half of the chopped green onions, and the prepared bulgogi sauce. Mix thoroughly to evenly coat the meat with the marinade.
- Heat the wok: Place a wok over high heat and add a small amount of oil, swirling to coat the surface evenly. Make sure the wok is very hot before cooking.
- Cook the beef: Add the marinated ground beef mixture to the wok. Press and spread the meat so it evenly covers the bottom. Cook without stirring or touching for about 5 minutes until most of the liquid evaporates and the bottom develops a crispy, dark crust.
- Break apart and finish cooking: Use a spatula to break the meat apart and add the remaining green onions. Sauté together for an additional 2 minutes to finish cooking and blend flavors.
- Assemble the bowls: Divide cooked white rice evenly into 5 serving bowls. Top with the cooked beef bulgogi, sliced cucumber, and kimchi. Add pickled carrot and onion mixture on top, and garnish everything with sesame seeds for a crunchy finish.
Notes
- Kiwi acts as a natural tenderizer for the beef, making the texture more tender.
- For a spicier dish, add more gochujang or sprinkle extra red pepper flakes.
- Pickling the vegetables for longer than an hour enhances their flavor and texture.
- Use short-grain white rice for the most authentic Korean-style bowls.
- Leftover bulgogi can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
