Korean Beef Bulgogi Rice Bowls – The Easy Way
This quick, flavorful Korean-inspired beef bowl uses ground beef and an authentic bulgogi marinade for all the classic flavor in a fraction of the time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4–5 servings
- Category: Dinner, Main Course
- Method: Stovetop / One Pan
- Cuisine: Korean, Asian Fusion
Ingredients
Beef Bulgogi:
500 g (1 lb) ground beef (any fat percentage)
1 tbsp canola oil (plus 2 tsp for wilting spinach)
Bulgogi Sauce:
1 tbsp finely grated onion (~¼ onion)
3 tbsp finely grated red apple (about ½ apple, skin on is fine)
3 garlic cloves, finely grated
1 tsp grated ginger
2½ tbsp soy sauce (all-purpose or light)
1 tbsp sesame oil
1 tbsp mirin (or omit for no alcohol)
1 tbsp brown sugar
⅛ tsp black pepper
Rice Bowl Drizzle Sauce:
2 tbsp soy sauce
1 tbsp sesame oil
2 tsp brown sugar
2 tsp rice vinegar (or apple cider vinegar)
For Serving (Rice Bowl):
Cooked white rice (preferably medium or short grain)
4 large handfuls baby spinach
1 large carrot, julienned or grated
1 avocado, mashed
¼ cup pickled ginger (pink adds nice color)
1½ cups romaine or cos lettuce, torn
1 tsp white sesame seeds
1 green onion, finely sliced
Instructions
Prepare sauces:
In a small bowl, mix all Bulgogi Sauce ingredients. In another bowl, mix Drizzle Sauce ingredients and set aside.
Wilt spinach:
Heat 2 tsp oil in a large non-stick pan over high heat. Add half the spinach, tossing until wilted (~30 seconds). Add remaining spinach and cook another minute. Remove from pan and set aside.
Cook beef:
Add 1 tbsp oil to the same pan. Add ground beef and cook over high heat, breaking it apart with a spatula, until no longer pink.
Add Bulgogi sauce:
Pour in the prepared Bulgogi sauce. Simmer rapidly until most liquid evaporates and the beef caramelizes slightly while remaining moist.
Assemble bowls:
Divide rice among bowls. Top with bulgogi beef, wilted spinach, carrot, lettuce, mashed avocado, and pickled ginger.
Finish:
Sprinkle with sesame seeds and green onion. Drizzle with the Drizzle Sauce before serving. Toss everything together and enjoy!
Notes
Apple & onion: Grate finely for maximum flavor — these add sweetness and depth that define authentic bulgogi.
Soy sauce: Use all-purpose or light soy sauce. Avoid dark or sweet soy (too strong).
Mirin substitute: Replace with Chinese cooking wine + ½ tsp brown sugar, or omit.
Serving ideas: Serve over rice, noodles, or in lettuce wraps, tacos, or burritos for a fun twist.
Storage: Cooked beef keeps 3 days refrigerated or 3 months frozen. Add a splash of water when reheating.
