Go Back

Korean Beef Bulgogi Bowl

A quick, savory, slightly spicy ground beef bowl with sweet glaze, fresh veggies, and fluffy rice, ready in 20 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Meat
Calories: 530
Ingredients Method Notes

Ingredients
  

Main
  • 1 lb lean ground beef 160°F internal temp
  • 2 tbsp olive oil
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp gochujang optional for heat
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp ginger minced
  • 1/2 tsp black pepper
  • 1 cup sliced carrots
  • 1 cup sliced bell pepper
  • 1 cup sliced zucchini
  • 1 cup sliced mushrooms
  • 1 cup cooked jasmine rice
  • 1/4 cup chopped green onions
  • 1 tbsp toasted sesame seeds
  • 1 lime wedge

Method
 

Steps
  1. In a bowl, combine ground beef with soy sauce, brown sugar, gochujang, sesame oil, minced garlic, minced ginger, and black pepper. Mix well and let marinate for 10 minutes.
  2. Heat 1 tablespoon of olive oil in a skillet over medium‑high heat. Add the marinated beef, breaking it apart with a spatula. Cook until browned and cooked through, about 8–10 minutes. Check that the internal temperature reaches 160°F (71°C).
  3. While the beef cooks, heat the remaining tablespoon of olive oil in another skillet over medium heat. Add the sliced carrots, bell pepper, zucchini, and mushrooms. Sauté until just tender, about 5–6 minutes. Keep the veggies crisp.
  4. To assemble, place a portion of jasmine rice in each bowl. Top with the cooked beef, then the sautéed vegetables. Sprinkle with chopped green onions, toasted sesame seeds, and squeeze a lime wedge over the bowl.
  5. Serve immediately, optionally with a side of kimchi or cucumber salad.

Notes

Cooked beef and vegetables can be refrigerated separately for up to 3 days. Reheat to 165°F (74°C) before serving. The rice can be reheated with a splash of water. For a dairy-free version, use tamari instead of soy sauce and a dairy-free sesame oil.