15 Minute Korean Rice Bowls For Your Busy WEEKNIGHT DINNER

Ingredients

• 500 g Ground Beef (80% lean for juiciness)
• 4 stalks Green Onions (Separate white parts (for oil) and green parts (for garnish))
• 1 medium Onion (Finely diced; about 150 g)
• 150 g Shiitake Mushrooms (Finely chopped; can substitute button mushrooms)
• 1 small Red Chili Pepper (Thinly sliced for garnish; optional)
• 3 Tbsp Soy Sauce (Regular or low‑sodium)
• 2 Tbsp Granulated Sugar
• 2 Tbsp Mirin (Japanese sweet rice wine)
• 2.5 Tbsp Oyster Sauce
• 2 Tbsp Garlic (Minced (about 4 cloves))
• 1.5 Tbsp Toasted Sesame Oil (1 Tbsp for sauce, 0.5 Tbsp for finishing)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.25 tsp MSG (optional) (Enhances umami; optional)
• 2 Tbsp Vegetable Oil (For stir‑frying)
• 1 Tbsp Toasted Sesame Seeds (For garnish)

Instructions

1. Prepare Green Onion Oil

   Separate the white parts of the green onions from the green tops. Thinly slice the white parts.

   Time: PT3M

2. Chop Vegetables & Mushrooms

   Finely dice the onion, finely chop the shiitake mushrooms, and thinly slice the red chili pepper for garnish. Set the green onion tops aside for later.

   Time: PT5M

3. Make the Marinade

   In a small container combine soy sauce, sugar, mirin, oyster sauce, minced garlic, toasted sesame oil, black pepper, and optional MSG. Stir until sugar dissolves.

   Time: PT2M

4. Combine Beef and Mushrooms

   Place the ground beef and chopped mushrooms in a mixing bowl. Pour the prepared sauce over them and mix thoroughly until evenly coated.

   Time: PT2M

5. Heat Oil and Infuse Green Onion Flavor

   Heat 2 Tbsp vegetable oil in a wok over medium‑high heat. Add the sliced white green onion parts and sauté for about 3 minutes until fragrant and lightly browned.

   Time: PT3M

   Temperature: Medium‑high

6. Cook the Beef

   Add the marinated ground beef mixture to the wok. Stir‑fry, breaking up any clumps, for 7‑8 minutes until the meat is fully cooked and most liquid has evaporated.

   Time: PT8M

   Temperature: Medium‑high

7. Finish with Garnish and Sesame Oil

   Turn off the heat. Stir in the sliced red chili, green onion tops, and 0.5 Tbsp toasted sesame oil. Give a final quick toss.

   Time: PT2M

8. Plate and Serve

   Serve the bulgogi over hot steamed rice. Sprinkle with toasted sesame seeds and extra green onion if desired.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

28 g

Carbohydrates

12 g

Fat

28 g

Fiber

2 g