Korean Beef Bulgogi Bowl
Serves: 4 servings
  • Rice
  • 2 cups short-grain white rice
  • Beef
  • 1 lb (500 g) Medium or Lean Ground Beef
  • ¼ white onion, thinly sliced
  • 2 tbsp light soy sauce
  • 2 tsp toasted sesame oil
  • 2 tbsp granulated sugar
  • 2 cloves garlic, minced
  • 1 tablespoon oyster sauce
  • 1 tsp corn starch
  • 1 green onion (separate white and green)
  • Pinch salt and pepper
  • 2 tbsp vegetable oil
  • Garnish
  • 1 tsp sesame seeds
  • 1 cup julienned cucumber (or ribbons)
  • ½ cup prepared kimchi
  • 4 eggs, fried
  • Scallion greens
  1. Prepare rice according to package directions.
  2. Meanwhile, in a bowl, whisk soy sauce, sesame oil, sugar, garlic, oyster sauce, green onion (just the white part) corn starch, salt and pepper until the sugar is dissolved; set a side.
  3. Heat vegetable oil in a skillet over medium-high heat and sauté sliced onion. Once translucent, add ground beef and sir occasionally for 5 to 7 minutes or until beef is no longer pink.
  4. Drain half of the liquid from the pan and add sauce. Stir to incorporate and let simmer for 2 to 3 minutes or until sauce thickens. Serve on top of the white rice with garnishes.
Recipe by ThinkBeef at https://thinkbeef.ca/korean-beef-bulgogi-bowl/