Beef Bulgogi Bowls with Carrot Salad

Ground beef in a soy, ginger and sesame sauce, served with rice and a quick carrot ribbon salad.

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Beef Bulgogi Bowls with Carrot Salad

Method

  1. Mix the ⅔ cup soy sauce, Bachan’s sauce, 2 tsp sesame oil, 1 tsp ginger, chili crunch, garlic, brown sugar and honey together.

  2. Brown the ground beef in a pan. Pour over most of the sauce, reserving a little clean sauce for serving. Simmer for about 5-7 minutes, until the sauce thickens.

  3. Use a vegetable peeler to shave the carrot into ribbons. Toss with a splash each of sesame oil, soy sauce and vinegar, and a dollop of ginger, to taste.

  4. Prepare the rice.

  5. Serve the beef over rice with the carrot salad, green onions and the reserved sauce.

  • beef
  • rice bowls
  • dinner

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Beef Bulgogi Bowls with Carrot Salad

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Ingredients

  • 1 lb ground beef
  • Rice, to serve (I used Bibigo rice packs)
  • ⅔ cup soy sauce
  • 2 tbsp Bachan’s Japanese barbecue sauce
  • 2 tsp sesame oil
  • 1 tsp ginger paste or fresh ginger
  • 1 tbsp chili crunch oil
  • 4 garlic cloves
  • 1 tbsp brown sugar
  • 2 tsp honey

Carrot salad and garnish

  • 1 large carrot, washed and peeled
  • Soy sauce, sesame oil, vinegar and ginger, to taste
  • Green onions, for garnish

Method

  1. Mix the ⅔ cup soy sauce, Bachan’s sauce, 2 tsp sesame oil, 1 tsp ginger, chili crunch, garlic, brown sugar and honey together.
  2. Brown the ground beef in a pan. Pour over most of the sauce, reserving a little clean sauce for serving. Simmer for about 5-7 minutes, until the sauce thickens.
  3. Use a vegetable peeler to shave the carrot into ribbons. Toss with a splash each of sesame oil, soy sauce and vinegar, and a dollop of ginger, to taste.
  4. Prepare the rice.
  5. Serve the beef over rice with the carrot salad, green onions and the reserved sauce.