Easy 30-Minute Ground Beef Bulgogi Bowls

Ingredients

• 1 onion (sliced)
• 1 tbsp cooking oil (for sautéing)
• 1 tbsp garlic (minced (about 3 cloves))
• 1 lb ground beef (lean or regular)
• 2 tbsp brown sugar
• 2 tbsp mirin
• 0.25 cup soy sauce
• 1 tbsp plum syrup (can substitute with agave or honey)
• 1 tsp sesame oil (for finishing)
• 4 cup cooked rice (for serving)
• 1 cup kimchi (radish kimchi (kaktugi) or cabbage kimchi)
• 2 green onions (sliced for garnish)
• 1 tsp sesame seeds (for garnish)

Steps

1. 1

   Slice one onion into thin strips.

2. 2

   In a small bowl, whisk together the brown sugar, mirin, soy sauce, and plum syrup (or agave) to create the bulgogi sauce. Set aside.

3. 3

   Heat oil in a large skillet or wok over medium-high heat.

4. 4

   Add the sliced onions to the hot oil and cook until they are fragrant and beginning to soften.

5. 5

   Add the minced garlic to the skillet and cook for about one minute until fragrant.

6. 6

   Add the ground beef to the skillet. Use a spatula to break the meat into small crumbles.

7. 7

   When the beef is about 30% cooked (still mostly pink but starting to brown), pour in the prepared sauce.

8. 8

   Continue to cook the beef in the sauce, stirring occasionally. Do not drain the fat or liquid; let the sauce reduce and evaporate until it coats the meat thickly.

9. 9

   Once the sauce has reduced and the beef is fully cooked and slightly caramelized, turn off the heat.

10. 10

    Drizzle with sesame oil and toss to combine.

11. 11

    Serve the beef over bowls of warm rice.

12. 12

    Top with kimchi, sliced green onions, and a sprinkle of sesame seeds.

Notes

The author suggests using the 'butt end' of a bread loaf in your brown sugar container to keep the sugar soft. For the kimchi, radish kimchi (kaktugi) is specifically recommended for this bowl.

Nutrition per serving

• main
• dinner
• korean
• ground beef
• 30-minute meal
• weeknight dinner
• easy