Korean Beef Bulgogi Bowl — Sweet Sticky Beef in 20 Minutes
EASIER THAN TAKEAWAY!
Savour the sweet and sticky perfection of this Korean Beef Bulgogi Bowl recipe Australia, a taste sensation that'll become your new favourite.
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EASY PEASYWHY THIS ROCKS
Traditional bulgogi uses thinly sliced beef which is hard to find in Australia. This version uses beef mince which is cheap everywhere and gets the same sticky sweet savoury flavour profile in a fraction of the time. It is brilliant.
WHAT YOU NEED
Total Estimate: $16
LET'S DO THIS
Mix soy sauce brown sugar sesame oil minced garlic and grated ginger together in a small bowl. This is your bulgogi sauce. Taste it - it should be salty sweet and garlicky.
Heat oil in a large frying pan or wok over high heat. Add beef mince and break it up immediately. Cook for 4-5 minutes until well browned. Do not stir too often - let it sit and develop colour.
Pour the bulgogi sauce over the browned mince. Stir to combine and cook for another 3-4 minutes until the sauce reduces and caramelises slightly coating every piece of beef. The pan should look glossy and slightly sticky.
Taste and adjust - add gochujang if you want heat. The beef should be sweet salty and deeply savoury.
Serve over steamed rice topped with spring onions sesame seeds and sliced cucumber on the side.
PRO TIP FROM THE CHAOS GOBLINS
High heat is everything in this recipe. You want the beef to brown and caramelise not steam. Make sure your pan is properly hot before adding the mince and resist the urge to stir it constantly - let it sit on the heat.
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