This beef bulgogi bowl is your new best friend. It comes together in no time and is perfect for a weeknight dinner. Serve it over rice with all the fixings. You will love this quick and easy delicious meal.
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Packed with protein and amazing Korean flavors this bulgogi marinade, makes dinner time quick and easy. Use ground beef or thinly sliced beef -- whatever you have in hand. I used ground beef in this bulgogi bowl.
Great for lunch, dinner, or even as a party appetizer in lettuce wraps. Prep ahead for busy days or holiday meals.
If you love Korean-inspired flavors, then you need to check out my Korean Fried Chicken, Chicken Bulgogi, and you can also pair this with my Asian Cucumber Salad. You will love this family favorite recipe.
Why you will love this!
- Easy to make. Just mix, saute and assemble!
- Versatile. You can use ground beef or thinly slices of beef.
- This is dish is high in protein and full of bold flavors.
- Perfect for meal prep. Super handy for busy schedules.
Jump to:
- Why you will love this!
- Here’s what you need to make beef bulgogi
- How to make bulgogi beef bowls
- Substitutions
- Equipment
- 9 Kitchen Essentials
- How to store and reheat Beef Bulgogi Bowls
- Top tips for success
- Beef Bulgogi Bowl - FAQs
- Other recipes you may like
- Bulgogi Bowl Fixings:
- Don't miss out!
- Beef Bulgogi Bowl
- Food safety
Here’s what you need to make beef bulgogi
- ground beef (or any thinly sliced cut of beef)
- carrots, julienned
- onion, thinly sliced
- soy sauce (or tamari for gluten-free)
- sweetener (sugar, honey, or agave)
- sesame oil
- gochujang paste (optional – omit if you prefer mild)
- neutral oil (for cooking)
Bulgogi Bowl Fixings:
- Fried eggs
- Avocado, sliced
- Cucumber, sliced
- Kimchi
- Green onion, chopped
- Steamed white rice
See recipe card for quantities.
How to make bulgogi beef bowls
Ground Beef Bulgogi Bowl is easy to make, here are my step-by-step instructions.
- Step 1: Marinate the beef
- Step 2: Mix all the ingredients well
- Step 3: Cook in a pan or wok.
- Step 4: Assemble the beef bulgogi bowl
- Marinate the beef: In a bowl, combine the ground beef, carrots, onion, soy sauce, sweetener, sesame oil, and gochujang paste (if using). Mix well—using your hands is best to really work the marinade into the meat and veggies. You can marinate it for 30 minutes to an hour (or even overnight), but if you’re in a rush, cook it right away.
- Cook the beef: Heat a pan over medium heat and add 1 tablespoon of neutral oil. Add the marinated beef mixture to the pan, spreading it out evenly. Let it cook undisturbed for about 8 minutes to develop a nice sear.
- Sauté and finish cooking: Once the beef has browned, start stirring and breaking it up. Continue cooking for another 10 minutes or until the beef is fully cooked and the vegetables are soft.
- Prepare the fixings: While the beef is cooking, slice the avocado, cucumbers, and green onion. Fry the eggs to your preferred doneness and get the kimchi ready.
- Assemble and serve: Spoon the beef bulgogi over a bowl of fresh white rice. Top with a fried egg, avocado, cucumber, kimchi, and green onion. Enjoy!
Substitutions
- Ground beef → thinly sliced beef would be so good with this dish. I like to either get the frozen hot pot beef or use the shabu shabu from Costco.
Ground turkey, chicken, or plant-based crumbles (for a leaner or vegetarian option) - Carrots, julienned → Shredded cabbage, zucchini, or bell peppers (whatever’s in the fridge!)
- Onion, thinly sliced → Green onions or shallots (for a lighter or milder flavor)
- Soy sauce → Tamari (for gluten-free) or coconut aminos (for soy-free)
- Sweetener (sugar, honey, or agave) → Maple syrup or brown sugar (whatever you have on hand)
- Sesame oil → Toasted sesame oil for richer flavor, or skip if unavailable (though it adds great depth)
- Gochujang paste (optional) → Sriracha or chili garlic sauce for heat, or omit entirely for mild
- Neutral oil (for cooking) → Avocado oil, vegetable oil, or even olive oil in a pinch
Equipment
This Beef Bulgogi Bowl is easy to make, here are a few things that will make it easier for you.
- Wok or Large Skillet
- Knife
- Cutting board
- Bowls
check out my list...
9 Kitchen Essentials
life-changing tools that will make your time easier in the kitchen!
How to store and reheat Beef Bulgogi Bowls
Storing:
- Store ground beef bulgogi bowl in an airtight container in the fridge for up to 4 days.
Reheating:
- Reheat in a skillet over medium-high heat until warmed through, or microwave in short bursts. Add a splash of water or soy sauce to keep it juicy and not dry.
Top tips for success
- You can use any cuts of beef – I love using ground beef but I use thinly slices of beef as well. There's a shabu shabu pre cut beef you can get from Costco or the frozen hot pot beef works really well.
- Sear, leave it alone – let beef get nice and brown. Try to leave it alone for 5 minutes or until it has a crisp and caramelized bottom.
Beef Bulgogi Bowl - FAQs
About 15 minutes on medium-high heat, until each individual piece is browned and cooked through.
Marinating isn’t necessary if you’re using ground beef, but for other cuts, letting them sit in a marinade for 30 minutes can really boost the flavour.
Yes! Cook the bulgogi beef, store it in the fridge, and assemble bowls fresh when ready to eat.
Other recipes you may like
Looking for other beef recipes like this? Try these:
Bulgogi Bowl Fixings:
- Fried egg
- Avocado, sliced
- Cucumber, sliced
- Kimchi
- Green onion, chopped
- Steamed white rice
Don't miss out!
Beef Bulgogi Bowl
This beef bulgogi bowl is your new best friend. It comes together in no time and is perfect for a weeknight dinner. Serve it over rice with all the fixings. You will love this quick and easy delicious meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: serves 4 people 1x
- Category: Mains
- Method: Saute
- Cuisine: Korean
Ingredients
- 1 pound ground beef
- 1 cup carrots, julienned
- 1 cup onion, thinly sliced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp sweetener (sugar, honey, or agave)
- 1 tbsp sesame oil
- 1 tbsp gochujang paste (optional - omit if you prefer mild)
- 1 tbsp neutral oil (for cooking)
Bulgogi Bowl Fixings:
- Fried eggs
- Avocado, sliced
- Cucumber, sliced
- Kimchi
- Green onion, chopped
- Steamed white rice
Instructions
- Marinate the beef: In a bowl, combine the ground beef, carrots, onion, soy sauce, sweetener, sesame oil, and gochujang paste (if using). Mix well—using your hands is best to really work the marinade into the meat and veggies. You can marinate it for 30 minutes to an hour (or even overnight), but if you’re in a rush, cook it right away.
- Cook the beef: Heat a pan over medium heat and add 1 tablespoon of neutral oil. Add the marinated beef mixture to the pan, spreading it out evenly. Let it cook undisturbed for about 8 minutes to develop a nice sear.
- Sauté and finish cooking: Once the beef has browned, start stirring and breaking it up. Continue cooking for another 10 minutes or until the beef is fully cooked and the vegetables are soft.
- Prepare the fixings: While the beef is cooking, slice the avocado, cucumbers, and green onion. Fry the eggs to your preferred doneness and get the kimchi ready.
- Assemble and serve: Spoon the beef bulgogi over a bowl of fresh white rice. Top with a fried egg, avocado, cucumber, kimchi, and green onion. Enjoy!
Notes
-
- You can use any cuts of beef – I love using ground beef but I use thinly slices of beef as well. There's a shabu shabu pre cut beef you can get from Costco or the frozen hot pot beef works really well.
- Sear, leave it alone – let beef get nice and brown. Try to leave it alone for 5 minutes or until it has a crisp and caramelized bottom.
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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