Korean Beef Bowl
Quick · 25 min · Serves 2 · Korean
Dietary: dairy-free, nut-free
Quick bulgogi-style ground beef simmered in a sweet-savory soy and sesame glaze over hot rice, finished with scallion and toasted sesame seeds.
Ingredients
For 2 servings
Rice
- 150 g rice
Sauce
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tsp sesame oil, toasted
- 5 g ginger, finely grated (about 2 tsp)
- 0.25 tsp chili flake (optional)
Beef
- 250 g ground beef, lean
- 2 clove garlic, minced
To serve
- 2 scallion, thinly sliced
- 1 tsp sesame seed, toasted (optional)
Steps
Rice
- Rinse the rice and cook it according to the packet, then keep it covered so it's hot when the beef is ready.
Sauce
- Whisk the brown sugar, soy sauce, sesame oil, ginger, the chili flakes (if using) and a pinch of pepper in a small bowl until the sugar has mostly dissolved.
Beef
- Put the beef and garlic in a large skillet over medium heat; the beef's own fat is enough, so no oil is needed. Cook for 5 to 7 minutes, breaking the meat into small crumbles, until no pink is left, 71°C (160°F).
- Tilt the pan and spoon off the fat, so the sauce glazes the beef instead of turning greasy.
- Pour the sauce over the beef and simmer for 1 to 2 minutes, stirring, until it reduces to a glossy glaze that clings to the meat rather than pooling in the pan. Watch it closely: the sugar catches fast once the liquid is gone. Taste and add a little salt or pepper if needed.
To serve
- Spoon the beef over bowls of hot rice and finish with the scallions and sesame seeds.