Korean Bulgogi
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 901kcal
Ingredients
- 2 cups brown rice
- 2 lbs. ground beef
- 1 large onion
- 8 cloves garlic crushed
- 2 Tbs. maple syrup
- ¼ cup rice vinegar
- ⅔ cup soy sauce
- 1 tsp. sesame oil
- 1 tsp. sriracha
For Instant Pot rice:
- 2 cups brown rice listed above
- 2½ cups water
Instructions
For stovetop rice:
- Cook according to package directions.
For Instant Pot rice:
- Place brown rice and water in the instant pot, close the lid and seal.
- Cook the rice for 17 minutes on high pressure, follwed by a quick pressure release.
For bulgogi:
- Brown ground beef in a large skillet and drain.
- Add onion and garlic to a medium-sized pan and cook until soft.
- Add the beef and cook 2-3 minutes more.
- Mix remaining ingredients and pour over the beef, stirring to combine.
- Serve over rice.
Nutrition
Serving: 6to 8 | Calories: 901kcal | Carbohydrates: 106g | Protein: 39g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 1575mg | Potassium: 871mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 6mg