Easy Beef Bulgogi Bowls
A spin on one of my favorite Korean dishes — add anything you’d like to these fun bowls that are great for groups!
Servings Prep Time
4servings 20minutes
Cook Time
15minutes
Servings Prep Time
4servings 20minutes
Cook Time
15minutes
Ingredients
Bowl Ideas
  • 3cups cooked rice / cauliflower ricemake ahead of time in bone broth – 1 1/2 cups dry rice
  • `1lb grass fed ground beefcan sub tempeh/ tofu or other protein
  • 1whole sweet oniondiced
  • 1-2lbs broccoli floretssteamed or blanched
  • 2whole organic carrotssliced with a peeler nice and thin
  • 5medium turnips/ radishesoptional – sliced thin with a mandolin
  • 4-8tbsp kimchioptional – homemade or store bought
Bulgogi Sauce
  • 2cloves garlicgrated or minced
  • 1/2tsp onion powder
  • 1/2tsp korean / red chili flakes
  • 2tbsp tamari / soy sauce
  • 1tbsp maple syrup
  • 2tsp fish sauce
  • 1tbsp miso paste
Instructions
  1. If you do not have your rice cooked start that now as you chop veggies. Cook according to package – I like to sub my water with broth. If cooking cauliflower rice I like to use 1/4 cup coconut milk to add some fat and make it fluffy.
  2. Heat a large skillet over medium heat. Mix together your sauce in a small bowl with a whisk.
  3. Add your beef and onions to the hot pan and brown. With grass fed meat there shouldn’t be much fat – so you can leave in the extra fat or drain. Turn off the heat and add in half of your sauce to the meat and onion mixture. Toss to coat.
  4. Prep your veggies and lay them out for assembly. Cut and steam broccoli. Shred / peel carrots. Mandolin your turnips/ radishes. Warm up your rice of choice. I like a chili onion crunch (from TJ’s) and seaweed slices, sesame seeds as a garnish.
  5. Assemble your bowls! drizzle leftover sauce over the top of your bowl. Don’t forget kimchi perfect crunch and spice factor!.