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GROUND BEEF BULGOGI RECIPE

This quick and easy ground beef bulgogi recipe simplifies the traditional Korean dish by using ground meat, cutting down on prep time. These rice bowls come together in just 30 minutes, making them perfect for a hassle-free dinner or meal prep. With savory meat, crisp veggies, and hearty rice, every bite is packed with flavor and satisfaction.

INGREDIENTS

  • Onion: Use white or yellow onion for this recipe. A box grater is handy for grating the onion.
  • Aromatics: Fresh garlic and ginger provide the traditional and bold flavors essential for this dish.
  • Ground beef: Ground beef is a quick weeknight alternative to traditional bulgogi, saving time on marination. We recommend 90% lean ground beef for optimal texture, as its nooks and crannies soak up the sweet and savory sauce perfectly.
  • Low-sodium soy sauce or tamari: Opt for tamari if you need a gluten-free option. It’s slightly less salty than soy sauce and adds a deeper flavor.
  • Honey: Adds a touch of sweetness to balance the savory notes in the dish.
  • Gochujang: While not traditional, this Korean chili paste enhances the recipe with its rich depth of flavor.
  • Mirin or rice wine: Mirin, a sweet rice wine, contributes a slightly acidic and sweet flavor. You can find both traditional and non-alcoholic versions in Asian or specialty grocery stores.

HOW TO MAKE GROUND BEEF BULGOGI

  • Cook the aromatics: Sauté onion, garlic, and ginger in a couple of teaspoons of oil until fragrant.
  • Brown the beef: Add ground beef and cook, breaking it into small pieces, until fully cooked through.
  • Drain and return: Drain any excess fat and return the beef to the pan.
  • Add sauce: Stir in the bulgogi sauce ingredients and cook until the mixture slightly thickens.
  • Adjust seasoning: Taste and adjust with additional soy sauce, gochujang, or honey if needed. Serve immediately.

PRO TIPS FOR RECIPE SUCCESS

  • Gluten-free adjustments: Substitute tamari for soy sauce and use gluten-free gochujang. If gluten-free gochujang is unavailable, replace it with 2–3 teaspoons of chili garlic sauce. Start with 2 tablespoons of tamari, as it’s saltier than low-sodium soy sauce, and adjust as needed.
  • Rice portions: For six servings, cook 1 ½ cups of white rice.
  • Pickled cucumbers: To minimize waste, use a small amount of leftover pickling liquid and toss the cucumbers occasionally to ensure even flavoring. Double the pickling liquid if you prefer not to toss them.
  • Honey and soy sauce preferences: Use 4 tablespoons each for bold flavors or 3 tablespoons each for a lower-sodium, lower-sugar option.
  • Carrot cooking tips: Stir carrots occasionally to achieve a slight char for added flavor. For tender carrots without char, cook for 8–10 minutes, stirring more frequently. Use a quality stainless steel pan for best results.
  • Speed up cooking: Use two pans simultaneously—one for the ground beef and another for the carrots.
  • Pan selection: Opt for a sauté pan with tall sides for the ground beef to prevent spilling, especially when cooking 2 pounds.

SERVING SUGGESTIONS

  • Rice bowls: Serve over white rice with butter lettuce, quick-pickled cucumbers, and sautéed carrots.
  • Lettuce wraps: Use butter lettuce leaves and pair with pickled ginger, kimchi, and sambal oelek.
  • Sandwich style: Enjoy sloppy-joe style on soft Milk Buns.

STORAGE AND REHEATING

  • Refrigerator: Store leftovers in an airtight container for up to 1 week.
  • Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm gently in a skillet over medium-low heat or microwave in 30-second increments until heated through.

TOFU BUDDHA BOWL WITH PEANUT SAUCE (VEGAN)

A Tofu Buddha Bowl is a quick, healthy, and flavorful meal perfect for lunch or dinner! Ready in about 30 minutes, it combines crispy tofu, rice, a variety of fresh vegetables, and a spicy, nutty peanut butter sauce.

INGREDIENTS

Tofu:

  • 16 oz (450g, serves 2) extra-firm tofu
  • 1 tablespoon soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon sriracha
  • Freshly cracked black pepper, to taste
  • 2 tablespoons cornstarch
  • 1 teaspoon vegetable oil (for greasing the baking sheet)

Peanut Sauce:

  • ¼ cup smooth peanut butter
  • ¼ cup water
  • 1-2 teaspoons soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon sriracha
  • 1 teaspoon sesame oil
  • 2 teaspoons rice vinegar

Buddha Bowl:

  • 1 cup cooked white rice*
  • 1 cup thinly sliced red cabbage
  • ½ cup blanched edamame beans
  • 1 medium carrot, julienned
  • 4-5 radishes, thinly sliced
  • 1 medium ripe avocado, sliced
  • Black and white sesame seeds (optional, for topping)

INSTRUCTIONS

Step 1: Cook the Rice

Prepare your rice according to package instructions. For 1 cup of cooked rice, use ½ cup of uncooked rice.

Step 2:  Prepare the Tofu

  • Press the tofu to remove excess moisture using a tofu press or by wrapping it in a kitchen towel or paper towels and placing a heavy object (e.g., a Dutch oven) on top. Let it press for 30 minutes to 2 hours.
  • Preheat the oven to 390°F (200°C).
  • Cut the tofu into 1-inch cubes and place them in a medium bowl. Add soy sauce, sriracha, and black pepper, tossing until evenly coated. Sprinkle cornstarch and toss again to ensure all sides are lightly dusted.
  • Lightly grease a baking sheet with vegetable oil or use a cooking spray. Arrange the tofu cubes on the sheet, leaving space between each piece for even crisping.
  • Bake for 20-25 minutes, flipping halfway, until the tofu is crispy and golden.

Step 3: Make the Peanut Sauce
In a small bowl, whisk together peanut butter, water, soy sauce, sesame oil, rice vinegar, and sriracha until smooth. Adjust the flavor as needed, adding more soy sauce or sriracha. For added sweetness, drizzle in some maple syrup.

Step 4: Assemble the Bowl
In a large bowl, layer the cooked rice at the bottom. Top with crispy tofu, red cabbage, edamame, carrots, radishes, and avocado slices. Finish with a generous drizzle of peanut sauce. Garnish with sesame seeds if desired.

NOTES

  • Rice Options: Any type of rice works for this recipe. Short-grain white rice, sushi rice, basmati, or brown rice are great alternatives.
  • Storage: Store leftovers in separate airtight containers for up to 3-4 days. Keep the sauce in a small jar and slice the avocado just before serving to prevent browning. This recipe is not freezer-friendly.
  • Reheating: Warm the tofu in the oven for 10 minutes or on the stovetop for 5 minutes. Reheat the rice in the microwave for 2-3 minutes.

Enjoy your fresh and flavorful Tofu Buddha Bowl!