- 500g / 1 lb beef mince (ground beef) any fat % you like
- 1 tbsp canola oil or any other plain flavoured oil
- 2 tsp canola oil or any other plain flavoured oil to wilt baby spinach
- Bulgogi sauce:
- 1 tbsp onion finely grated (~1/4 onion)
- 3 tbsp red apple finely grated (skin on is fine, ~1/2 apple)
- 3 garlic cloves finely grated
- 1 tsp ginger finely grated
- 2 1/2 tbsp soy sauce all-purpose or light
- 1 tbsp sesame oil
- 1 tbsp mirin omit for no alcohol
- 1 tbsp brown sugar
- 1/8 tsp black pepper
- Rice bowl drizzle sauce:
- 2 tbsp soy sauce all-purpose or light
- 1 tbsp sesame oil
- 2 tsp brown sugar
- 2 tsp rice vinegar or apple cider vinegar
- For rice bowl:
- white rice medium or short grain
- 4 large handfuls baby spinach or similar chopped leafy greens - cabbage or kale
- 1 large carrot peeled and julienned or grated using box grater
- 1 avocado mashed
- 1/4 cup pickled ginger pink preferred
- 1 1/2 cups baby cos or romaine lettuce torn into bite size pieces
- 1 tsp white sesame seeds
- 1 green onion finely sliced
- 1. Grate apple and onion finely using a microplane or box grater for maximum flavor impact. Apple brings natural sweetness and flavor unlike plain sugar and helps tenderize meat. Grated onion imparts better flavor than diced onion.
- 2. Soy sauce can be substituted with tamari for gluten free. Avoid dark soy sauce or kecap manis as these are too strong and overpower the dish.
- 3. Mirin can be replaced with Chinese cooking wine or sake plus 1/2 tsp brown sugar, or omitted for no alcohol. It adds extra flavor to compensate for quicker, budget-friendly cooking.
- Leftovers can be stored in the fridge for 3 days or frozen for up to 3 months. When reheating, add a splash of water if needed to moisten.
- Nutrition is calculated per serving assuming 5 servings and 1 cup rice each with all toppings and sauces consumed.
