Creamy Korean Beef Bulgogi Rice Bowl
Serves 2
Directions
- 1Heat olive oil in a large skillet over medium-high heat, add ground beef, and cook until browned, breaking it apart.
- 2Stir in garlic and ginger and cook for 1 minute.
- 3Add soy sauce, brown sugar, sesame oil, and black pepper, cooking for 2–3 minutes until the beef is glossy and well coated.
- 4Whisk together mayonnaise, gochujang, sesame oil, rice vinegar, honey, and water until smooth.
- 5Divide cooked rice between bowls, top with the Korean beef, and drizzle with the creamy gochujang sauce.
- 6Garnish with green onions and sesame seeds before serving.
Ingredients
- 1 lb ground beef
- 2 cup cooked white rice
- 2 garlic clove, minced
- 1 tsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 2 green onion, sliced
- 1 tbsp sesame seeds
- 1/4 cup mayonnaise
- 1 tbsp gochujang
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp honey
- 1 tbsp water
Equipment
large skilletbowl
