Korean Beef Bulgogi Rice Bowls

Step 1: Finely grate the onion, apple, garlic, and ginger into a bowl. Add the remaining bulgogi sauce ingredients and mix. In a separate bowl, mix the drizzle sauce ingredients.

Tip: A microplane or similar fine grater works well; a box grater also works.

Step 2: Heat the 2 teaspoons of oil in a large non-stick pan over high heat. Add half the spinach and toss with tongs until semi-wilted, about 30 seconds. Add the rest and toss until wilted, about 1 minute, then transfer to a bowl.

Step 3: Add 1 tablespoon of oil to the pan, keeping the heat high. Add the beef and cook, breaking it up as you go, until you no longer see raw beef. Add the bulgogi sauce and let it simmer rapidly, stirring occasionally, until the sauce is mostly evaporated. Stir more regularly until the beef has some caramelization but remains moist from the sauce.

Step 4: Spoon the beef over rice. Add the spinach and carrot, then top with pickled ginger and a dollop of mashed avocado. Tuck the lettuce down the side. Sprinkle with sesame seeds and green onion. Serve with the drizzle sauce to pour over the bowl, then jumble everything together.