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.
