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Quick Weeknight Korean Ground Beef Bulgogi Bowls

A 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 authentic-tasting Korean ground beef bulgogi quickly using ground beef, perfect for fast weeknight dinners or meal prep. Serve over rice with fresh toppings.

Ingredients

Scale
  • 1 pound ground beef (85/15 recommended)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tablespoons sesame oil
  • 1 tablespoon minced fresh ginger
  • 4 cloves garlic, minced
  • 1 tablespoon gochujang (Korean chili paste, optional for heat)
  • 1 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 4 cups cooked short-grain white rice or brown rice
  • 1 tablespoon neutral cooking oil (like canola or vegetable)
  • For Serving: Sliced green onions, toasted sesame seeds, shredded carrots, kimchi

Instructions

  1. In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, ginger, garlic, gochujang (if using), and black pepper to create the sauce. Set aside.
  2. In a small cup, mix the cornstarch and water until smooth to create a slurry. Set aside.
  3. Heat the neutral cooking oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, 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 evenly. Bring the mixture to a simmer.
  5. Stir the cornstarch slurry one more time and pour it slowly into the simmering beef mixture while stirring constantly. Continue to cook for 1 to 2 minutes until the sauce thickens slightly. Remove from heat.
  6. To assemble the bowls, divide the cooked rice among four bowls. Spoon the ground beef bulgogi mixture over the rice.
  7. Top each bowl with sliced green onions, toasted sesame seeds, shredded carrots, and a side of kimchi.

Notes

  • For a gluten-free option, substitute the soy sauce with tamari or a certified gluten-free soy sauce alternative.
  • If you prefer a less sweet flavor, reduce the brown sugar by one tablespoon.
  • This recipe works well for meal prepping; store the beef mixture and rice separately in airtight containers for up to four days.
  • For a lower-carb option, serve the beef over cauliflower rice instead of traditional rice.

Nutrition

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