Description
An easy dinner recipe for a spicy beef bulgogi quinoa bowl that you will make on repeat. Transform boring ground beef into a quinoa bowl with Korean-inspired flavors in just 30 minutes. Caramelized beef with a sticky glaze meets nutty quinoa loaded with crisp veggies and green onions. One bowl, zero regrets! This Korean beef bulgogi bowl is simple to make and will satisfy your takeout craving every time.
Ingredients
Units
Scale
Bulgogi Sauce
- 1/3 cup Low Sodium Soy Sauce
- 1 1/2 tbsp Chili Paste
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 2 tbsp Brown Sugar
- 1/4 tsp Grated Ginger
- 1/4 tsp Black Pepper
- 2 tsp Garlic minced
- 1 Lime Wedge (juice from)
- 1 cup Quinoa
- 1 3/4 cup Water
- 1 lb Ground Beef
- 1 tsp Cornstarch
- 1 Red Bell Pepper (or 3 minis) sliced
- 1/2 cup Shredded Carrots
- 2 tbsp Green Onions chopped
- Sriracha Mayo for topping (optional)
- Fried Onions for topping
- Lime halved and quartered for garnished
Instructions
For the Sauce
- Combine all ingredients in a small bowl and mix with a whisk and set aside.
For the Beef Bowls
- In a medium sized pot, bring 1 3/4 cups of water to a boil and generously salt the water. About 1/4 tsp.
- Once the water is boiling, add the quinoa to the pot, reduce heat, and cover. Cook for 15-20 minutes until the water has completely evaporated. Cooked quinoa should be fluffy and the grains should be popped open.
- While the quinoa cooks, in a large pan over medium high heat, add a small amount of olive oil and sauté the red pepper and shredded carrots until soft. Season with salt and pepper to taste. Remove from heat and set aside.
- In the same large skillet, cook beef over medium heat until it is no longer pink. About 7-10 minutes.
- Drain the excess fat from the meat and return to the pan.
- Pour the bulgogi sauce over the meat and simmer on low heat for about 2 minutes.
- Then add a tsp of cornstarch to thicken the sauce and simmer for another 3 minutes.
- Add a single layer of quinoa to the bottom of a shallow bowl or plate.
- Top with the spicy ground beef, carrots, and peppers.
- Top with green onion, crispy onions, and a drizzle of sriracha mayo.
- Garnish with a slice of lime.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bowls, Dinner
- Method: Stove Top
- Cuisine: Asian, Korean
