Ever find yourself craving something that’s both comforting and exotic? Enter the beef bulgogi rice bowl—a dish that wraps you in a savory embrace with tender slices of marinated beef and a hint of sweetness that sneaks up like a pleasant surprise. I remember the first time I tried it at a tiny Korean joint, the aroma alone was enough to make my heart race—but making it at home? Surprisingly simple, yet utterly mind-blowing.
Steps
- Prepare the bulgogi marinade by grating Korean pear, ginger, and adding minced garlic into a bowl. Mix in brown sugar, soy sauce, sesame oil, sesame seeds, and gochujang to create a flavorful sauce.
- Combine the plant-based ground meat or rehydrated TVP with the marinade. Ensure the ground meat is thoroughly coated to absorb the flavors.
- Heat sesame oil in a large pan or wok over medium-high heat. Add the marinated ground meat and stir-fry for 6-8 minutes until the sauce is absorbed and the pieces are caramelized.
- Taste the cooked mixture and adjust the seasoning with additional soy sauce, sugar, or chili paste if needed. Sprinkle with toasted sesame seeds and mix well before removing from the pan.
- If using carrots as a topping, sauté them in sesame oil over medium-high heat until they are tender.
- Assemble the bowls by placing rice at the base, then layer with the bulgogi-style ‘beef’, kimchi, sautéed carrot, sliced cucumber, and spring onions. Drizzle sesame oil generously over the top.
- For a bibimbap-style bowl, mix in some gochujang to combine all the ingredients together before serving.
Ingredients
- Inspired Ground “Beef” Bulgogi Bowls:
- 1 tablespoon sesame oil
- 14 ounces plant-based ground meat (or 1 cup/70g dried TVP, rehydrated)
- 1 Korean pear, grated
- Fresh ginger, grated
- Minced garlic
- Brown sugar
- Soy sauce
- Sesame seeds
- Gochujang (Korean chili paste)
- Rice, for serving
- Optional toppings: sautéed sliced carrot, vegan kimchi, sliced cucumber, chopped spring onions/scallions, additional sesame oil for drizzling.
Nutritional Values
Calories: 816 kcal | Carbohydrates: 57g | Protein: 51g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 18g | Sodium: 2364mg | Potassium: 177mg | Fiber: 15g | Sugar: 36g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 357mg | Iron: 12mg
FAQ
- Can I use TVP instead of plant-based ground meat for the bulgogi bowls?
- Yes, you can substitute TVP (texturized vegetable protein) for plant-based ground meat in this recipe. Simply rehydrate 1 cup of dried TVP in water for 5-10 minutes until it doubles in size, then drain and squeeze out any excess liquid before using it in the dish.
- What toppings can I add to my Korean-Inspired Bulgogi Bowls?
- You can personalize your bulgogi bowls with a variety of toppings. Popular choices include sautéed carrots, vegan kimchi, sliced cucumber, chopped spring onions, and a drizzle of sesame oil. Feel free to add any Korean banchan (side dishes) for extra flavor and texture.
- How do I prepare the bulgogi sauce/marinade?
- To make the bulgogi marinade, grate Korean pear, ginger, and minced garlic, then mix with brown sugar, soy sauce, sesame oil, sesame seeds, and gochujang (Korean chili paste). Coat your plant-based ground meat or TVP with this mixture to infuse it with sweet and savory flavors.
- Can I adjust the seasoning in the bulgogi bowls?
- Absolutely! After cooking the bulgogi-style “beef,” taste it and adjust the seasoning to your preference. You can add more soy sauce, sugar, or chili paste as needed to suit your taste buds.
- What plant-based ground meat brands are recommended for this recipe?
- You can use any plant-based ground meat brand you prefer, such as Beyond Meat, Omnipork, or Lightlife Foods. Keep in mind that some of these options may already be seasoned, so adjust the additional seasoning accordingly.
Tips
- Adjust Seasoning According to Your Taste: Some plant-based ground meat substitutes come pre-seasoned, so start with a small amount of soy sauce and adjust as needed after tasting the dish.
- Use TVP as a Versatile Alternative: If you prefer, you can substitute plant-based ground meat with Texturised Vegetable Protein (TVP). Rehydrate it in water for 5-10 minutes, drain, and squeeze out excess liquid before using.
- Enhance Flavor with Gochujang: For an authentic bibimbap experience, add gochujang (Korean chili paste) to the bowl, which will bring a spicy and flavorful kick to your meal.
- Experiment with Toppings: Feel free to mix and match toppings like sautéed carrots, vegan kimchi, cucumber, and spring onions, which can enhance the texture and flavor of your bulgogi bowls.
Equipment
- Large Pan or Wok – For stir-frying the plant-based ground or TVP.
- Grater – For grating Korean pear and ginger for the marinade.
- Mixing Bowl – To mix the bulgogi sauce/marinade.
- Sauté Pan – If you plan to sauté carrots or other toppings separately.