Korean Bulgogi Bowl recipe
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Ingredients
- 1 pound lean ground beef 1 tablespoon sesame oil ¼ cup brown sugar ¼ cup soy sauce ¼ cup water ½ Asian pear, grated 5 cloves garlic, minced, or more to taste 1 inch piece ginger, peeled and diced 1 teaspoon red pepper flakes ½ teaspoon ground black pepper 1 cup cooked brown rice, or more to taste 1 head romaine lettuce, chopped, or to taste 1 cucumber, diced 1 red bell pepper, diced, or to taste 1 tablespoon sesame seeds, or to taste
Nutrition Info
- 424.5 caloriescarbohydrate: 36.8 gcholesterol: 79 mgfat: 19.3 gfiber: 4.8 gprotein: 26.7 gsaturatedFat: 6.2 gservingSize: -sodium: 986.7 mgsugar: 17.9 gtransFat: : -unsaturatedFat: : -
Directions Korean Bulgogi Bowl
Directions
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Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix in sesame oil.
Combine brown sugar, soy sauce, water, Asian pear, garlic, ginger, red pepper flakes, and black pepper in a food processor. Blend until combined but still slightly chunky. Pour mixture into the skillet with the beef and cook over medium heat until most of the liquid evaporates, 7 to 9 minutes.
Place 1/4 the cooked brown rice in the bottom of an individual serving bowl. Top with a portion of beef mixture, lettuce, cucumber, red bell pepper, and sesame seeds. Repeat with remaining rice, beef, and toppings.