Korean Beef Bulgogi Rice Bowls with Jaca

Korean Beef Bulgogi Rice Bowls with Jaca

Easy Korean bulgogi rice bowls made with ground beef in an authentic marinade of grated apple, onion, soy sauce, and sesame oil — sweetened with Jaca (allulose) instead of sugar for caramelized flavor with zero glycemic impact.

Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 4

Ingredients:

  • 1 lb ground beef
  • ½ apple, peeled and finely grated
  • ½ yellow onion, finely grated
  • 3 garlic cloves, minced or grated
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons Jaca sugar (replaces 1 tablespoon sugar at 2x ratio)
  • ¼ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 4 cups baby spinach
  • 3 cups cooked white rice
  • 2 carrots, julienned or grated
  • 1 tablespoon sesame seeds, for garnish
  • 3 green onions, sliced
  • Drizzle Sauce: 1 tablespoon soy sauce + 1 teaspoon toasted sesame oil + 1 teaspoon Jaca sugar

Instructions:

- Prepare the bulgogi sauce: Using a microplane or fine grater, grate the apple, onion, garlic, and ginger into a bowl. Add 3 tablespoons soy sauce, 2 teaspoons sesame oil, 2 tablespoons Jaca sugar, and black pepper. Stir to combine.

- Make the drizzle sauce: In a small bowl, whisk together 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon Jaca sugar. Set aside.

- Heat 2 teaspoons of oil in a large non-stick pan over high heat. Add the baby spinach and toss for about 30 seconds until just wilted. Remove to a bowl and set aside.

- In the same pan, heat the remaining 1 tablespoon of oil over high heat. Add the ground beef and cook, breaking it up into small pieces as it browns.

- Once no pink remains, pour the bulgogi sauce over the beef. Stir well and let it simmer rapidly, stirring occasionally, until the sauce mostly reduces — about 3–4 minutes.

- Keep cooking and stirring until the beef gets a nice caramelization but still has some moisture from the sauce. The Jaca sugar helps create beautiful browning without the sugar spike.

- Assemble the bowls: Divide the cooked rice among 4 bowls. Top with the bulgogi beef, wilted spinach, and julienned carrots.

- Drizzle the sauce over everything, then garnish with sesame seeds and sliced green onions. Serve immediately. This is a Jaca-adjusted healthier version — all the sweet-savory Korean flavor without the sugar.

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