Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Korean Beef Bulgogi Rice Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Korean Beef Bulgogi Rice Bowls are a quick and budget-friendly twist on classic bulgogi. Made with ground beef and a bold, savory-sweet marinade, they’re served over rice with fresh toppings like spinach, carrots, and avocado. A customizable, satisfying meal ready in under 30 minutes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

  • 500g / 1 lb ground beef
  • 1 tablespoon canola oil (plus 2 teaspoons for spinach)
  • Bulgogi Sauce:
  • 1 tablespoon onion, finely grated
  • 3 tablespoons red apple, finely grated (skin on okay)
  • 3 garlic cloves, finely grated
  • 1 teaspoon ginger, finely grated
  • 2½ tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1/8 teaspoon black pepper
  • Rice Bowl Drizzle Sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons brown sugar
  • 2 teaspoons rice vinegar (or apple cider vinegar)
  • Rice Bowl Components:
  • Cooked white rice (preferably medium or short grain)
  • 4 handfuls baby spinach (or cabbage, kale)
  • 1 large carrot, julienned or grated
  • 1 avocado, mashed
  • ¼ cup pickled ginger
  • 1½ cups romaine or baby cos lettuce, chopped
  • 1 teaspoon white sesame seeds
  • 1 green onion, finely sliced

Instructions

  1. In separate bowls, mix all ingredients for the bulgogi sauce and the drizzle sauce. Set aside.
  2. Heat 2 teaspoons of oil in a large non-stick pan over high heat. Add half the spinach and cook for 30 seconds. Add remaining spinach and cook until wilted (about 1 minute total). Transfer to a bowl.
  3. Add 1 tablespoon oil to the same pan and increase heat to high. Add ground beef and cook, breaking it up, until no longer pink.
  4. Pour the bulgogi sauce into the pan with the beef. Simmer on high heat, stirring occasionally, until the sauce is mostly evaporated and beef starts to caramelize slightly while remaining moist.
  5. Assemble each rice bowl with a base of warm rice. Top with bulgogi beef, wilted spinach, shredded carrot, mashed avocado, pickled ginger, and chopped romaine.
  6. Sprinkle sesame seeds and sliced green onions on top. Drizzle with the prepared sauce. Mix and enjoy immediately!

Notes

  • Use ground chicken or turkey for a lighter option.
  • Customize with your favorite vegetables or grains (quinoa, brown rice).
  • The drizzle sauce adds an extra layer of umami—don’t skip it!
  • Leftovers store well and make great meal prep lunches.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean
  • Diet: Halal

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420
  • Sugar: 7g
  • Sodium: 780mg
  • Fat: 24g
  • Saturated Fat: 6g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 23g
  • Cholesterol: 65mg

Find it online: https://iamstarved.com/korean-beef-bulgogi-rice-bowls/