Bol de riz au bœuf coréen pour tout-petits
Bœuf haché tendre, légèrement sucré à la poire, mijoté au soja et au gingembre, servi sur du riz avec des brocolis vapeur.
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Make the marinade
In a bowl, mix the grated pear, garlic and ginger with the soy sauce and sesame oil. The pear tenderises the meat and adds natural sweetness, so no sugar is needed.
- 2 tbsp grated pear or apple
- 1 small clove garlic
- 1 tsp ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
✅ C'est prêt quand : the marinade looks smooth and well combined
Marinate the beef
Add the ground beef and grated carrot to the bowl and mix gently with a fork, just enough to coat the meat evenly. Let it sit for 5 minutes while you warm the rice.
- all of it the marinade from step 1
- 300 g ground beef
- 2 tbsp grated carrot
✅ C'est prêt quand : the meat is evenly coated and glossy
Warm rice and broccoli
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Cook the beef through
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Finish the beef
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Build a fun bowl
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Serve and store
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Make the marinade
In a bowl, mix the grated pear, garlic and ginger with the soy sauce and sesame oil. The pear tenderises the meat and adds natural sweetness, so no sugar is needed.
- 2 tbsp grated pear or apple
- 1 small clove garlic
- 1 tsp ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
✅ C'est prêt quand : the marinade looks smooth and well combined
Marinate the beef
Add the ground beef and grated carrot to the bowl and mix gently with a fork, just enough to coat the meat evenly. Let it sit for 5 minutes while you warm the rice.
- all of it the marinade from step 1
- 300 g ground beef
- 2 tbsp grated carrot
✅ C'est prêt quand : the meat is evenly coated and glossy
Warm rice and broccoli
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the beef through
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Finish the beef
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Build a fun bowl
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Serve and store
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The Story Behind the Dish
This bowl is a simplified, home-style cousin of bulgogi, Korea's beloved soy-and-garlic marinated beef. Instead of thin grilled slices, cooks brown ground beef in the same sweet-savoury marinade, a trick found in many busy Korean kitchens when there's little time to cook.
Grating fresh pear or apple into the marinade is a classic Korean technique: the fruit's natural enzymes soften the meat and add gentle sweetness, long before refined sugar was common in everyday cooking.
⭐ Why It's Famous
It delivers the comforting soy-ginger-sesame flavour of real bulgogi in a soft, mild, ten-minute dinner that even the smallest eaters can manage.
💡 Fun Fact
In Korean cooking, grated pear is used the way other cuisines use sugar or wine — as a natural tenderiser and sweetener for marinades.
Korea
37.57°N, 126.98°E
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