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Easy Ground Beef Bulgogi Bowls

A bowl of Korean Ground Beef Bulgogi Bowls served over white rice, topped with green onions and sesame seeds.
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A quick weeknight recipe for savory and sweet Korean ground beef bulgogi served over rice.

Ingredients

Scale
  • 1 lb ground beef (80/20 recommended)
  • 1 tablespoon vegetable oil
  • 1/2 cup low sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 4 cloves garlic, minced
  • 1 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)

Instructions

  1. In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, black pepper, and water to create the bulgogi 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.
  5. Bring the mixture to a simmer. Reduce the heat to medium-low and cook for 5 to 7 minutes, stirring occasionally, until the sauce has thickened slightly and coats the beef well.
  6. Divide the cooked white rice among four bowls.
  7. Spoon the ground beef bulgogi mixture over the rice in each bowl.
  8. Garnish each serving with sliced green onions and sesame seeds. Serve immediately.

Notes

  • For a gluten-free option, substitute the soy sauce with tamari or a gluten-free soy sauce alternative.
  • If you prefer a low-carb bowl, serve the bulgogi over cauliflower rice instead of white rice.
  • You can prepare the bulgogi sauce up to three days in advance and store it in the refrigerator.

Nutrition

Find it online: https://eatableempress.com/korean-ground-beef-bulgogi-bowls/