Korean Bulgogi is both delicious and exotic. The savory juiciness of beef with fragrant ginger, garlic, and soy makes a tantalizing experience for your taste buds. And we've taken this up a notch with our Well Seasoned Table Sweet Chili Dust!
Beef Bulgogi Rice Bowl
Katie McDonald
Rated 5.0 stars by 1 users
Category
Weeknight dinner
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
If you haven't figured it out by now, I love Asian food of all kinds. Korean food is a particular favorite. I love the marrying of salty with sweet or unusual aromatics. Although this is my hipster take on a Korean Bulgogi bowl, it is still so savory and delicious. The ginger, garlic, and soy play a perfect symphony on your taste buds, while the Well Seasoned Table Sweet Chili Dust amps up the sweet/salty flavor bomb.
I love a good rice bowl for dinner. These can be made in an endless number of variations or cultural themes. I cooked the jasmine rice in about a tsp of Goddess Ghee's Golden Healer ghee for the bowl pictured. The turmeric and cinnamon are a magical flavor play that goes beautifully with the fragrant bulgogi beef.
This is a quick and easy weeknight dinner idea to break you out of the usual, the mundane. Your family will love it and this surely will become a regular dinner rotation, featuring our delicious organic spices!
Ingredients
-
1 lb. Ground beef
-
1 in. chunk Fresh ginger, minced
-
2 cloves Fresh garlic, minced
-
2 tsp. Well Seasoned Table Sweet Chili Dust
-
1/4 - 1/2 c. Spring Green Onions, sliced
-
2 Tb. Soy sauce
-
1 tsp. Well Seasoned Table Magic Chili Pepper Blend
-
1 c. Jasmine Rice
-
1 1/2 c. Water
-
4 - 6 carrots, sliced or ribboned
Directions
In a medium to large sauté pan, sauté ground beef, ginger, garlic, soy sauce, Sweet Chili Dust, and Magic Chili Pepper Blend until almost cooked through.
Add in spring onions and sauté until the beef is cooked through, juicy, and fragrant. Add more soy sauce to taste (check salt level).
Meanwhile, in a small saucepot, bring water to a boil. Add in jasmine rice and cook, covered on medium-low for 20 minutes or until tender. Add in a bit of lime zest/juice and cilantro for an extra kick.
Serve rice, bulgogi beef, and carrots in a bowl with a sprinkle of cilantro or fried onions over the top. Bon appetit!