A budget-friendly take on a Korean classic!
Yield: 4 bowls
Ingredients:
2 Lbs ground beef, 2 cloves garlic, 1/2 of a white onion, 1 large cucumber, 1 carrot, 1 small head lettuce, 1 1/2 cups white rice, 1-3 Tbsp. Gochujang or red chili paste (to taste), 1 Tbsp sesame oil, 3 Tbsp honey, 2 Tbsp soy sauce, 2 Tbsp rice vinegar, Fresh or dried ginger to taste, White sesame seeds (optional)
Instructions:
1. Mince garlic and chop onion finely. Add to a hot pan with sesame oil. Fry together for a few minutes. Add ground beef and cook until browned
2. Start rice in a pot or rice cooker.
3. Chop carrots into small, bite-sized sticks. Use a peeler to make thin cucumber strips. Chop lettuce into small pieces. Set aside.
4. Drain excess fat from browned beef and add in honey, soy sauce, rice vinegar, and ginger. Stir and cook until combined.
5. Assemble Bulgogi bowls. Spoon rice into bowls, then add beef and vegetables. Top with white sesame seeds if desired.