Ground Beef Bulgogi Bowls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium pot, bring 1½ cups of salted water to a boil (double the amount for 4 portions). Once boiling, add the rice. Reduce the heat to low, cover, and simmer for 14 to 16 minutes until the water is absorbed and the rice is tender. Remove from the heat and let the rice sit, covered, for 5 minutes. Drizzle with half the rice vinegar and fluff with a fork. Set aside in a warm spot.

Step 2

While the rice cooks, peel and mince the ginger. Mince the garlic and combine with the ginger. Trim and discard the root end of the scallion. Thinly slice it, separating the white bottoms and green tops. Thinly slice the cucumbers into rounds. In a small bowl, toss the cucumbers with the remaining vinegar and half of the sweet chili sauce. Core the pepper, then thinly slice it lengthwise. Roughly chop the cilantro leaves and stems.

Step 3

In a large pan, heat a drizzle of oil on medium-high. Add the sliced sweet pepper and cook, stirring frequently, for 2 to 3 minutes until beginning to soften. Season with salt and pepper. Transfer the cooked pepper to a bowl. Wipe out and reserve the pan.

Step 4

In the same pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallion, garlic, and ginger. Cook for about 1 to 2 minutes, stirring frequently, until fragrant. Add the ground beef and cook for 4 to 6 minutes, breaking it up with a spoon, until fully cooked. Season with salt and pepper. Add the remaining soy sauce, apple juice, and sweet chili sauce. Bring to a boil and cook for 1 to 2 minutes more, until the sauce thickens and coats the beef.

Step 5

Return the cooked sweet pepper to the pan with the beef. Add as much chopped cilantro as you'd like. Stir everything to coat in the sauce and season with salt and pepper to taste. Divide the rice and beef mixture between your bowls. Top with the marinated cucumbers and garnish with as many scallion greens as you like. Bon appétit!