Quick and Easy GROUND BEEF BULGOGI Bowls

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

gochujang

💰Cheaper: sriracha

Sriracha can provide a similar heat and flavor profile.

Welcome to the video, where Lauren introduces the ground beef bulgogi recipe.

Start by making quick pickled cucumbers. Use 3/4 cup rice vinegar, 1/2 cup water, honey, and salt to create the brine.

Thinly slice English cucumbers into ribbons using a Zwilling 4-in-one grater.

Whisk the brine ingredients together until the honey is dissolved and set the cucumbers aside to pickle.

Heat a skillet over medium-high heat and add 1 tablespoon of avocado oil until it shimmers.

Add 2 (10 oz) bags of shredded carrots to the skillet, season with salt, and stir to coat with oil.

Cook the carrots without stirring for a few minutes until they start to brown, then continue to stir until charred and softened.

Grate an onion and add it to a bowl with minced garlic (1 heaping tablespoon) and grated ginger (4 teaspoons).

Heat olive oil in a skillet over medium to medium-high heat and add the aromatics (onion, garlic, ginger).

Cook the aromatics until they become a paste, not browning them, and add black pepper to taste.

Add 2 lbs of ground beef (preferably 90% fat) to the skillet with the aromatics and break it up finely, aiming for a sloppy joe consistency.

Cook the ground beef until browned and cooked through, ensuring the sauce can penetrate the meat.

Add gochujang to the beef and mix well to incorporate the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens