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Quick Ground Beef Bulgogi Bowls

Close-up of Korean Ground Beef Bulgogi Bowls featuring savory ground beef over white rice, topped with green onions and sesame seeds.

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Make a fast, flavorful version of Korean Bulgogi using ground beef, served over rice with fresh toppings.

Ingredients

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  • 1 pound ground beef (85/15 recommended)
  • 1 tablespoon vegetable oil
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh ginger
  • 4 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1/4 cup water
  • 2 green onions, sliced (for garnish)
  • 1 teaspoon sesame seeds (for garnish)
  • 4 cups cooked white rice (for serving)
  • Optional toppings: shredded carrots, kimchi, sliced cucumber

Instructions

  1. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, black pepper, and water to create the sauce. Set aside.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the ground beef to the skillet. Break the meat apart with a spoon and cook until it is fully browned. Drain off any excess grease.
  4. Pour the prepared Bulgogi sauce over the cooked ground beef. Stir well to coat the meat completely.
  5. Bring the mixture to a simmer. Reduce the heat to medium-low and cook for 3 to 5 minutes, stirring occasionally, until the sauce has thickened slightly and coats the beef.
  6. To assemble the bowls, divide the cooked white rice among four bowls.
  7. Spoon the ground beef Bulgogi mixture over the rice.
  8. Garnish each bowl with sliced green onions and sesame seeds. Add any desired optional toppings.

Notes

  • For a gluten-free option, substitute tamari for the soy sauce.
  • If you prefer a lower-carb meal, serve the Bulgogi mixture over cauliflower rice instead of white rice.
  • You can prepare the Bulgogi sauce up to three days ahead of time and store it in the refrigerator.

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