Ground Beef Bulgogi (Korean Beef Bowl)
This ground beef bulgogi recipe makes an easy Korean beef bowl within 20 minutes. It is perhaps one of the most satisfying ground beef recipes, and you get to enjoy an authentic Korean bulgogi taste without marinating the beef for a long time.
If you are looking for an idea to use ground beef, you will find this ground beef bulgogi recipe to be easy and delicious. It transforms a pound of ground beef into a satisfying Korean beef rice bowl in no time.
Traditional Korean beef bulgogi requires a long marinating time and needs some prep work before you start cooking. It makes a wonderful Korean beef dish, no doubt.
However, if you are in a time crunch, but need something quick to feed yourself and your family, this recipe will come to the rescue.
If you would like another quick bulgogi dish with a western twist, try my Philly style bulgogi cheesesteak. It’s quick, delicious, and everyone would love it.
Save this ground beef bulgogi recipe: When you feel adventurous enough to make authentic Bibimbap (Korean mixed rice with beef and vegetables), this easy ground beef bulgogi recipe will save you a ton of time preparing the beef as a part of the bibimbap making process.
What to eat with ground beef bulgogi
- Rice or noodle – If you want to serve this recipe as a Korean beef rice bowl, cooked rice is a must, of course. But plain noodles or soba noodles also make a nice accompaniment for this Korean beef bowl.
- Kimchi – if you love kimchi and have a jar of kimchi in your refrigerator, it makes a great meal together.
- Vegetable – Use any vegetable of your choice. Steamed broccoli, zucchini, or green beans go particularly well with this beef recipe.
- Simple Korean side dishes – If you want to stretch your savory muscles a bit, try my Korean cucumber salad, soybean sprout side dish, and spinach side dish. They are all quick to make, within 15 minutes, and each makes a wonderful one dish meal.
Recipe Ingredients
- ground beef – I used 90% lean
- onion
- garlic
- oil
- green onion – to garnish (optional)
For the bulgogi sauce:
- soy sauce
- sugar
- sweet rice wine (mirin)
- sesame oil
- pepper
- sesame seeds
How to make ground beef bulgogi
Step 1. Whisk all the bulgogi sauce ingredients in a small bowl and set aside.
Step 2. Heat oil in a skillet over medium high heat. Add onion and garlic, and cook until soft, about 1-2 minutes.
Step 3. Add ground beef and cook until beef is browned and fully cooked.
Step 4. Pour the sauce mixture over the beef and stir to combine. Allow the mixture to simmer until it is heated through and the sauce reduces, about 1-2 minutes.
Step 5. Garnish with green onion and sesame seeds, if desired. Serve immediately.
Serving Tip
You can sprinkle a small portion as a meat topping over a plain bowl of rice. Or serve it as Korean beef bowl – Put a desired amount over rice in a large serving bowl, along with your favorite vegetable or kimchi on the side. Any of the many Korean side dishes make a good accompaniment.
Storage and Reheating tip
Store leftover beef in the refrigerator for up to 1 week. You can also freeze it in a freezer-safe zip bag for up to 3 months. To reheat, either microwave to heat through or cook in a skillet with a little bit of oil over the stove top.
More Korean Rice Bowl Ideas
If you are looking for simple and quick rice bowl recipes, here are a few I recommend. Also don’t forget to check out my ground beef web story.
Ground Beef Bulgogi (Korean Beef Bowl)
Ingredients
- 1 lb ground beef, preferably 90% lean
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 2 green onion , finely chopped, optional
For bulgogi sauce
- 4 tbsp soy sauce
- 2-3 tbsp brown sugar
- 2 tbsp sweet rice wine (mirim)
- 1 tbsp sesame oil
- 1 tsp pepper
- 1 tbsp toasted sesame seeds
Instructions
- Mix all the bulgogi sauce ingredients in a small bowl and set aside.
- Heat oil in a skillet over medium high heat. Add onion and garlic, and cook until soft, about 1-2 minutes. Add ground beef and cook until beef is browned and fully cooked.
- Pour the sauce mixture over the beef and stir to combine. Allow the mixture to simmer until it is heated through and the sauce reduces, about 2 minutes. Garnish with green onion and sesame seeds, if desired. Serve immediately.
I have made this recipe probably 5 or 6 times. AMAZING!
 Instead of the beef, I used ground chicken which is equally as good. This is a crowd pleaser and will be in my list of keeper recipes forever. Thank you!Â