Korean Beef Bulgogi Rice Bowls

Korean Beef Bulgogi Rice Bowls are a fast, flavorful take on the beloved Korean BBQ dish, made with budget-friendly ground beef and packed with bold, savory-sweet flavors. Served over a bowl of rice with fresh, crisp vegetables, creamy avocado, and a tangy soy-sesame drizzle, this meal is vibrant, nourishing, and perfect for busy weeknights.

Why You’ll Love This Recipe

• Quick and easy: Ready in just 25 minutes

• Budget-friendly: Made with ground beef instead of traditional sliced ribeye

• Bold Korean flavors: Sweet, savory, garlicky, and a little tangy

• Customizable toppings: Add or swap veggies based on what you have

• One-pan meat prep: Minimal mess and cleanup

• Perfect for meal prep: Store components separately for easy assembly later

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef:

• ground beef

• canola oil (or any neutral oil)

Bulgogi Sauce:

• onion, finely grated

• red apple, finely grated (with skin)

• garlic cloves, finely grated

• ginger, finely grated

• soy sauce

• sesame oil

• brown sugar

• black pepper

Rice Bowl Drizzle Sauce:

• soy sauce

• sesame oil

• brown sugar

• rice vinegar (or apple cider vinegar)

Rice Bowl Components (flexible):

• cooked white rice (preferably medium or short grain)

• baby spinach (or cabbage or kale)

• carrot, julienned or grated

• avocado, mashed

• pickled ginger

• romaine or baby cos lettuce, chopped

• white sesame seeds

• green onion, thinly sliced

Directions

1. Mix the Sauces
   In a small bowl, combine all bulgogi sauce ingredients. In a separate bowl, mix together the drizzle sauce and set aside.

2. Wilt the Spinach
   Heat 2 teaspoons of oil in a large non-stick skillet over high heat. Add half of the spinach and toss for 30 seconds. Add the rest and cook for another 30 seconds to 1 minute until fully wilted. Transfer to a bowl and set aside.

3. Cook the Beef
   In the same skillet, add 1 tablespoon oil and increase heat to high. Add the ground beef and cook, breaking it up with a spatula, until no longer pink.

4. Add the Bulgogi Sauce
   Pour the bulgogi sauce over the beef. Let it simmer and reduce, stirring occasionally, until most of the liquid evaporates and the beef begins to caramelize while staying moist.

5. Assemble the Bowls
   Divide the warm rice between serving bowls. Top each bowl with cooked bulgogi beef, wilted spinach, julienned carrots, mashed avocado, pickled ginger, and chopped romaine lettuce.

6. Garnish and Serve
   Sprinkle each bowl with sesame seeds and sliced green onions. Drizzle the rice bowl sauce over the top just before serving.

7. Enjoy
   Mix everything together in your bowl and dig in!

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

• Make it spicy: Add gochujang (Korean chili paste) to the bulgogi sauce or drizzle sauce.

• Swap the protein: Use ground turkey, chicken, or tofu instead of beef.

• Add a fried egg: Top your bowl with a runny fried egg for extra richness.

• Use different grains: Try brown rice, cauliflower rice, or quinoa.

• Make it low-carb: Serve over greens instead of rice for a lighter option.

• Add kimchi: A spoonful of kimchi adds authentic tang and spice.

Storage/Reheating

Storage: Store beef, rice, and toppings separately in airtight containers for up to 4 days.
Reheating: Reheat beef and rice in the microwave or in a skillet over medium heat. Add a splash of water or broth if needed.
Make ahead: Prepare all components and assemble bowls just before serving for best texture.

FAQs

Can I make this dish with sliced beef instead of ground beef?

Yes, thinly sliced ribeye or sirloin works great. Marinate it in the bulgogi sauce for 30 minutes before cooking.

What rice is best for bulgogi bowls?

Short or medium-grain white rice is ideal for a sticky texture that holds toppings well.

Is this dish gluten-free?

Use gluten-free soy sauce or tamari to make it gluten-free.

Can I use pre-grated garlic and ginger?

Fresh is best for flavor, but pre-grated works in a pinch.

How can I make it vegetarian?

Substitute the ground beef with crumbled tofu or tempeh and use vegetable-based toppings.

Do I need to peel the apple?

No, the skin adds extra nutrients and texture, and it blends in well when grated.

Can I skip the drizzle sauce?

It’s optional, but it adds extra tang and flavor to the bowl. Highly recommended!

Can I make this for meal prep?

Absolutely! Cook all the components and store them separately for easy, fresh bowls throughout the week.

How do I keep the beef from drying out?

Don’t overcook it after the sauce reduces. Stop when it’s just caramelized and moist.

Is this kid-friendly?

Yes, it has a slightly sweet and savory profile. Reduce or omit ginger and pepper for picky eaters.

Conclusion

Korean Beef Bulgogi Rice Bowls are a fast, flavorful, and fun way to bring Korean-inspired cooking into your home kitchen. With sweet-savory beef, fresh veggies, and a customizable setup, this dish is as satisfying as it is easy to make. Perfect for quick weeknight dinners or meal prep, it’s a wholesome and delicious option you’ll want to make again and again.

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