Korean Beef Bulgogi Rice Bowls – The Easy Way

Why You’ll Love This Recipe

• I get all the rich, umami-packed flavors of classic bulgogi without having to marinate expensive cuts of meat.

• The entire meal comes together in just 25 minutes — perfect for busy nights.

• It’s a rice bowl, so I can top it with anything I like, from fresh veggies to creamy avocado.

• The grated apple and onion in the sauce take the flavor to a whole new level.

• The leftovers are just as good the next day, making it perfect for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Bulgogi Beef:

• 500g (1 lb) ground beef

• 1 tbsp canola oil

Bulgogi Sauce:

• 1 tbsp finely grated onion

• 3 tbsp finely grated red apple (skin on is fine)

• 3 garlic cloves, finely grated

• 1 tsp grated ginger

• 2 1/2 tbsp soy sauce (light or all-purpose)

• 1 tbsp sesame oil

• 1 tbsp mirin (optional)

• 1 tbsp brown sugar

• 1/8 tsp black pepper

Drizzle Sauce for Rice Bowl:

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 2 tsp brown sugar

• 2 tsp rice vinegar (or apple cider vinegar)

For the Rice Bowl (flexible toppings):

• Cooked white rice (preferably short or medium grain)

• 4 large handfuls baby spinach (or kale, cabbage)

• 1 large carrot, grated or julienned

• 1 avocado, mashed

• 1/4 cup pickled ginger (I love the pink kind for color)

• 1 1/2 cups romaine or baby cos lettuce, torn

• 1 tsp white sesame seeds

• 1 green onion, thinly sliced

Directions

1. Mix the Sauces:
   I start by combining all the bulgogi sauce ingredients in one bowl, and the rice bowl drizzle sauce in another. I like to get this out of the way so everything’s ready when the beef hits the pan.

2. Wilt the Spinach:
   In a large non-stick pan, I heat 2 teaspoons of oil over high heat. I add half the spinach, toss it with tongs until wilted, then add the rest and cook until it’s all tender. I transfer it to a bowl and set it aside.

3. Cook the Beef:
   I add 1 tablespoon of oil to the same pan and turn the heat to high. I cook the ground beef, breaking it up as it browns. Once it’s no longer pink, I pour in the bulgogi sauce.

4. Simmer and Caramelize:
   I let the sauce simmer rapidly, stirring occasionally. As it reduces, the beef starts to caramelize slightly while staying juicy. This part adds a rich, sticky depth of flavor.

5. Assemble the Bowls:
   I scoop rice into bowls, top it with bulgogi beef, wilted spinach, shredded carrot, a dollop of mashed avocado, pickled ginger, and lettuce. I sprinkle over sesame seeds and green onion.

6. Drizzle and Serve:
   I pour the rice bowl drizzle sauce over the top before digging in. The sauce ties everything together with a punch of sweet-salty tang.

Servings and timing

This recipe serves 4–5 people.

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Make it spicy: I add a spoonful of gochujang or a sprinkle of chili flakes to the beef for heat.

• Swap the protein: I’ve made this with ground pork, turkey, or even tofu. It’s just as flavorful.

• Change the base: Instead of rice, I sometimes serve it over rice noodles, cauliflower rice, or in lettuce cups.

• Add a fried egg: For extra richness, I top each bowl with a sunny-side-up or soft-boiled egg.

• Use different veggies: Sliced cucumbers, bean sprouts, or shredded cabbage work beautifully here too.

Storage/Reheating

Refrigerator:
Leftover bulgogi beef keeps well in the fridge for up to 3 days. I store it separately from the toppings so everything stays fresh.

Freezer:
I freeze the cooked beef for up to 3 months. When reheating, I add a splash of water or sauce to keep it moist.

Reheating:
To reheat, I warm the beef in a skillet over medium heat until hot, or microwave it in short bursts with a little water to loosen it up.

FAQs

Can I make this ahead?

Yes! I often cook the beef in advance and store the toppings separately. When I’m ready to serve, I just warm the beef and assemble the bowls.

Do I really need the apple and grated onion?

I always include them — they give the sauce a natural sweetness and depth that sugar alone can’t match. It’s a key part of authentic bulgogi flavor.

What type of rice works best?

Short or medium grain rice gives the best texture. It’s slightly sticky and holds the toppings well. I’ve also used jasmine rice in a pinch.

Is this recipe gluten-free?

To make it gluten-free, I use tamari instead of soy sauce and make sure the mirin is gluten-free too. Everything else is naturally gluten-free.

What can I use instead of mirin?

If I don’t have mirin, I substitute with cooking sake or Chinese cooking wine and add 1/2 tsp of extra brown sugar. Or I skip it entirely and still get great flavor.

Conclusion

These Korean Beef Bulgogi Rice Bowls are everything I want in a quick, flavorful meal. The rich, caramelized beef, fresh veggies, and fragrant sauces come together into a dish that feels both comforting and exciting. Whether I’m serving it up for a weeknight dinner or meal prepping lunches for the week, this is one recipe I always come back to — fast, flexible, and full of flavor.

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