Korean-Inspired Bulgogi Bowls

Korean-Inspired Bulgogi Bowls

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Savor the sweet umami of bulgogi with a crunch of pickled cucumbers and carrots, drizzled in a tantalizing sauce, topped with sesame seeds and green onion. This is a quick and healthy weeknight dinner or lunch option, is gluten-free and refined-sugar free and can be made with any meat including vegan crumbles!

  • Preparation 20 min
  • Cook 10 min
  • Serves 2-3 servings

Ingredients

  • 1 lb meat of choice or raw meat-free crumbles
  • 1 small cucumber
  • 1 large carrot
  • 1 cup white rice
  • 1 cup water
  • 2 green onions chopped (separate greens from whites)
  • 2-3 tbsp sesame seeds
  • 2 tbsp rice vinegar
  • sesame oil as needed
  • 0.25 cup soy sauce or tamari
  • 0.25 cup pear juice
  • 2 tbsp Just Date Syrup
  • 1 tsp grated ginger
  • 1 large clove garlic minced
  • 1 tbsp sesame oil
Instructions
  1. Cook the rice in an instant pot or according to stove-top directions.
  2. Slice the cucumber in ribbons and quick pickle them.
  3. Slice the carrots in thin ovals and cook for 2 minutes in oil. Set aside.
  4. Combine sauce ingredients (soy sauce, pear juice, date syrup, ginger, garlic, sesame oil) in a pot on medium heat until just starting to bubble. Remove from heat.
  5. In a skillet, heat sesame oil and add the whites of onion. Saute for 1 minute until fragrant.
  6. Add meat or meatless crumbles and break it up, cooking until browned, about 4-6 minutes.
  7. Add the vinegar and stir for 30 seconds.
  8. Stir in the bulgogi sauce and bring to a simmer. Immediately turn off heat.
  9. Season if needed with salt and pepper.
  10. Fluff rice and put in a bowl. Add the crumbles, carrots and cucumbers. Sprinkle sesame seeds and scallion greens on top. Enjoy.
by Caitlin Heinz