This Beef Bulgogi Bowl is a Korean dish which centers around beef in a sesame and soy sauce marinade with a little bit of sweetness. It is that tangy, sweet, umami dish that brings all these Asian flavors together.
But the meat is just one out of many highlights. Clearly one of the stars of the show is the Bulgogi sauce. It is so full of flavor,you wont believe how delicious it is. It makes this Bulgogi Beef Bowl so amazing.
What is Korean Bulgogi?
Bulgogi, literally “fire meat”, is made of thin, marinated slices of beef. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. Here we are using ground beef for a quick and economical switch. It’s generally prepared in a thick sweet and savory sauce, served traditionally over rice.
How to Make Beef Bulgogi Recipe Step by Step-
- Cook Meat: First, place ground beef in a large skillet over medium high heat. (Photo 1 below)
- Brown Meat: Then brown the beef and chop so it is uniform small pieces. (Photo 2 below)
- Make the Marinade: Next, combine all the marinade ingredients in a bowl and mix well. (Photo 3 below)
- Add the Fresh Ginger: Fresh Ginger really adds to the flavor of the Beef Bulgogi Recipe, therefore, don’t skip this step, it is worth it. (Photo 1 below)
- Add Sauce: Next, add the sauce to the ground beef in the Skillet. (Photo 2 below)
- Simmer Beef Mixture: Finally, let the sauce and beef simmer for five minutes and pour over your rice. (Photo 3 below)
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Recommendations for Making Korean Bulgogi Bowls
When you go to a good Korean Restaurant, some of the best parts are all those delicious side dishes that you get to mix in your bowl or eat with your Bulgogi Beef Bowl. Here are a few suggestions of sides that you can serve with your bowl:
- Kimchi – They have hot or mild
- Pickled Vegetables
- Tofu
- Sesame Broccoli
- Bean Sprouts
- Sauteed Mushrooms or Eggplant
Rice for your Ground Bulgogi Beef Bowl
Traditionally, a short grained, sweet, sticky rice is served with Bulgogi Beef Bowls but like everything else, the rice can be changed to compliment your family’s taste.
Leftover take-out rice, brown rice, or alternatively, no rice but a substitute made with cauliflower could be used for a healthier version.
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Expert Tips for Making the Best Ground Beef Bulgogi
- Spice it up: If you like a good kick I often add more Sweet Chili Sauce or some Red Pepper Flake
- Fresh Toppers: Top your bowl with something fresh, consider, sesame seeds, scallions, green onion, or parsley.
- Add Some Cool: Specifically, try drizzling a little cool ranch dressing or top with a little sour cream
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Korean Beef Bulgogi Bowl
Ingredients
- 1 pound ground beef
- 3 cloves garlic – minced
- 1/2 cup soy sauce
- 3 tablespoons sweet chili sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 1/2 tablespoons minced fresh ginger
Instructions
- In a large non-stick skillet, brown the ground beef over medium-high heat until no longer pink.
- Drain any excess fat from the skillet.
- In a bowl, combine the garlic, soy sauce, sweet chili sauce, brown sugar, rice wine vinegar, sesame oil and ginger.
- Stir to combine and pour over the ground beef.
- Simmer for 5 minutes.
- Remove from heat and serve over rice.
Notes
- Spice it up: If you like a good kick try adding a more Sweet Chili Sauce or some Red Pepper Flake
- Fresh Toppers: Top your bowl with something fresh, consider, sesame seeds, scallions, green onion or parsley.
- Add Some Cool: Drizzle a little cool ranch dressing or top with a little sour cream
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
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