Korean Beef Bulgogi Rice Bowls

Photo: Chloe Lim · CC BY 2.0 · source

Caramelized, garlicky ground-beef bulgogi with cool cucumber, carrots, kimchi and a jammy fried egg on top. Mix it all together before eating.

Ingredients

• 1 lb ground beef
• ¼ cup soy sauce
• 2 tbsp honey
• 4 garlic cloves, grated
• 4 green onions, sliced
• 1½ cups jasmine rice
• 1 cucumber, thinly sliced
• 2 carrots, cut in matchsticks
• 1 cup kimchi
• 4 eggs
• 1 tbsp sesame seeds

From your pantry: 1 tsp sesame oil, 1 tbsp neutral oil, rice vinegar, salt.

Instructions

1. Cook the rice. Toss the cucumber and carrots with a splash of rice vinegar and a pinch of salt.
2. Brown the beef in a hot skillet, breaking it up, until crisp in spots, 6 to 7 minutes. Pour off excess fat.
3. Add the garlic and the white parts of the green onions for 30 seconds, then the soy sauce and honey. Simmer until glazy, 2 minutes. Stir in the sesame oil.
4. Fry the eggs in the oil until the whites are set and the edges lacy.
5. Build bowls: rice, beef, cucumbers, carrots, kimchi and an egg. Top with green onion tops and sesame seeds.

Tip: Kimchi is the one item Aldi often doesn't carry. Your bundle picks it up from another stop.

Nutrition per serving

Good for

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