Beef Bulgogi Bowls
Sweet and spicy ground beef is served on top of rice with kimchi and cucumbers.
Servings: 4 servings
Ingredients
- 1 pound lean ground beef
- 2 green onions, thinly sliced
- 1/2 Asian pear, grated (any variety of pear can be used)
- 1 tablespoon sesame seeds
- 1/4 cup low sodium soy sauce, tamari for gluten-free
- 2 tablespoons maple syrup or honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon gochujang
- 2 cloves garlic, grated or minced
- 1 tablespoon freshly grated ginger
- 2 cups cooked rice
- kimchi, sliced cucumbers, cilantro and sesame seeds for toppings
Instructions
- In a bowl or glass measuring cup, whisk together the pear, sesame seeds, soy sauce, maple syrup, sesame oil, gochujang, garlic, and ginger.
- Heat a large skillet with a little oil or cooking spray over medium-high heat. Add in the ground beef, green onions, salt and pepper and crumble the beef with a wooden spoon.
- Once the beef is cooked through, pour in the sauce. Lower the heat to medium-low and stir everything together. Simmer for several minutes or until the sauce thickens slightly.
- To assemble the bowls, start by adding in some of the rice. Top it with a portion of the bulgogi, sliced cucumbers, and kimchi. Garnish with chopped cilantro and sesame seeds.
Nutrition
Calories: 472kcal | Carbohydrates: 38g | Protein: 37g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 101mg | Sodium: 872mg | Fiber: 2g | Sugar: 12g