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We love all kinds of cuisine like Japanese, Indian, Mexican, and Chinatown-authentic Chinese food – as long as it is not spicy. We have a low-tolerance to painful and spicy dishes. Often we find a dish at a native-run restaurant and try to make it at home. Recently, we found a very simple version of our favorite Korean beef bowl, bulgogi. Normally, you have to marinate your meat over several hours or overnight. Try my 15-minute, quick and easy faux-Bulgogi meal. I can’t wait to hear what you think.
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings
Ingredients
- 1/3 cup sugar
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- [optional] ½ teaspoon crushed red-pepper flakes, more to taste
- ¼ teaspoon ground ginger
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 scallions (green onions), thinly sliced
- Cooked rice, for serving
Instructions
Whisk together: sugar, soy sauce, sesame oil, red pepper flakes and ginger.
Heat vegetables oil in a large skillet over medium high heat.
Add garlic and cook about 1 minute, stirring constantly, until fragrant.
Add ground beef and cook until browned, about 3-5 minutes. Crumble the beef as it cooks.
Drain excess fat.
Stir in soy sauce mixture and scallions until well combined.
Simmer until heated through. About 2 minutes.
Serve Bulgoogi immediately with rice.
Bon appetite