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Beef Bulgogi · Ground Beef Bowls

Korean-Inspired Ground Beef Bulgogi Bowls

All the sweet, garlicky bulgogi flavor with ground beef and no marinating. Spoon it over rice with crunchy cucumbers and green onions for a 25-minute dinner.

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Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Level
Easy

Ingredients

Sauce

  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tsp gochujang, or a pinch of red pepper flakes (optional)

Beef

  • 1 tsp vegetable oil
  • 1 lb ground beef, 85 to 90 percent lean
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Bowls

  • cooked rice
  • 1 cucumber, thinly sliced
  • 3 green onions, sliced
  • 1 tsp sesame seeds
  • 4 large eggs, fried, for topping (optional)

Cook to 160°F inside (check with a thermometer).

Steps

  1. Stir the soy sauce, brown sugar, sesame oil and gochujang together in a small bowl.
  2. Heat the oil in a 12-inch skillet over medium-high heat.
  3. Add the beef and cook, breaking it into small crumbles with a spoon, until browned with no pink left and it reads 160°F (71°C).
  4. Tilt the pan and spoon off the extra fat.
  5. Push the beef to the side, add the garlic and ginger to the cleared spot and stir until fragrant.
  6. Pour in the sauce and stir everything together. Simmer until the sauce is mostly absorbed and glossy.
  7. Divide rice among bowls and top with the beef, cucumber, green onions, sesame seeds and a fried egg if you like.

Tip: Ground turkey works too; cook it to 165°F.

Tip: Gochujang is a Korean chili paste found in most grocery stores' international aisle. It adds gentle heat and depth.

Storage: Refrigerate the beef up to 4 days. Pack bowls with the cucumbers in a separate container.

Estimated nutrition per serving: 380 calories · protein 21 g · carbohydrates 12 g · fiber <1 g · sugars 8 g · fat 28 g (saturated 9 g) · sodium 740 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.