This delicious 30-minute sweet and spicy Bulgogi Bowl comes together with a few simple ingredients for a quick and easy dinner that is full of flavor!
Bulgogi is a traditional Korean dish of strips of seasoned beef served over rice, sometimes served with pickled vegetables or a fried egg. Here I've taken the traditional flavors of this classic dish but used ground meat to make this an easy and affordable dinner for busy days.
I like to serve my Bulgogi Bowl over cauliflower rice or jasmine rice with Pickled Cucumbers, chopped scallions and an extra squirt of Sriracha sauce. For a slightly different combination serve this beef over noodles with Vietnamese Pickled Vegetables and Spicy Sriracha Mayo.
Here's what you need to make a Bulgogi Bowl:
- lean ground beef
- toasted sesame oil
- soy sauce
- brown sugar
- minced garlic
- chili garlic sauce
See recipe card for quantities.
Here's how to make a Bulgogi Bowl:
1. In a pan over medium heat, add the sesame oil and ground beef. Cooking, breaking up with a wooden spoon, until the beef is no longer pink - about 10 minutes.
2. Drain off any extra liquid/fat in the pan then add the garlic and saute for 1 additional minute.
3. Add the soy sauce, brown sugar and chili garlic sauce. Stir to combine and cook for 5 additional minutes.
4. Serve the beef piled on top of a bed of cauliflower rice or rice.
Want to substitute an ingredient in your Bulgogi Bowl? Here's how:
- Lean ground beef - use an equal amount of ground turkey, pork or chicken in place of the beef.
- Soy sauce - use an equal amount of tamari or coconut aminos in place of the soy sauce.
- Sesame oil - use an equal amount of an alternate oil such as peanut, vegetable or canola in place of the sesame oil.
- Brown sugar - use an equal amount of an alternative sweetener such as honey or coconut sugar in place of the brown sugar.
- Chili garlic sauce - use an equal amount of Sriracha sauce in place of the chili garlic sauce.
Try one of these Bulgogi Bowl variations:
- Extra spicy - double the amount of chili garlic sauce for an extra kick.
- Ginger - add 1 Tablespoon of minced ginger to the cooked meat when you add the garlic.
- Gluten-free - substitute tamari or coconut aminos for the soy sauce and be sure to read the labels on the bottles to ensure the brand of tamari and chili garlic sauce you use are indeed gluten-free.
This equipment comes in handy for making Bulgogi Bowls:
Store leftover cooked Beef Bulgogi in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months. (Check out this article for more details on how to properly freeze and thaw cooked meat.)
Bulgogi Bowls reheat wonderfully so make a batch of this for lunches for the week.
Bulgogi is a classic Korean dish made with seasoned strips of beef and is most often served over rice.
Traditional Korean bulgogi is simply thin strips of beef that have been marinated in a combination of soy sauce, sesame oil, sugar and chiles and cooked, often served with rice.
Looking for other easy beef recipes like this? Try these:
Pair your Bulgogi Bowl with one of these vegetable recipes for a balanced meal the whole family will love:
- In a pan over medium heat, add the sesame oil and ground beef. Cooking, breaking up with a wooden spoon, until the beef is no longer pink - about 10 minutes.
- Drain off any extra liquid/fat in the pan then add the garlic and saute for 1 additional minute.
- Add the soy sauce, brown sugar and chili garlic sauce. Stir to combine and cook for 5 additional minutes.
- Serve the beef piled on top of a bed of cauliflower rice or rice.
Remember these food safety tips when making Bulgogi Bowls:
- 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