This super easy Ground Beef Bulgogi recipe will let you enjoy delicious Korean BBQ-style dish at home in just 25 minutes using one pan! As good as any you’ll have in Korean restaurants with its authentic oriental flavors- from the savory ground beef, crunchy carrots, and a silky, umami-filled sauce. Enjoy it topped over freshly steamed rice, nestled in lettuce cups, or filled in between fluffy buns.
Quick and easy meals like this Korean beef bowl are perfect for busy weeknights. I live for rice bowls where the sauce soaks into the rice. Plus in this one, all the veggies you truly need are cooked right in to make it easy as can be.
This recipe is unique compared to other bulgogi bowls since it’s LOADED with a blend of vegetables. With carrot, red pepper, and onion bulking up the recipe and adding nutrition, you have yourself a healthy 30 minute dinner that is excellent for meal prep and actually tastes satisfying.
If you’re looking for another great recipe with a similar flavor profile, this Korean fried rice is a great choice. Or if you are craving healthier takeout style fare in the form of an easy dinner, this Thai fried brown rice or this quick ground turkey teriyaki bowl recipe are fantastic choices that deliver lots of flavor.
Featured Review
“This was amazing! I ate it with brown rice and had it for lunch the next two days in a row and didn’t get sick of it at all which is really saying something for me!”
-Starla June
Easy ground beef bulgogi recipe
This Korean beef bowl recipe will let you enjoy all the goodness of this classic Korean dish at home so you can skip the take-out and long restaurant queues. Everything is cooked in one pan and is ready to be served in just 25 minutes! It is perfect for hectic weeknights when you need something quick yet filling.
I used ground beef instead of strips to make it easier to cook in a pan so you do not have to fire up your outdoor grill. Traditional bulgogi marinade is made with soy sauce, brown sugar, and Asian pear. To keep this recipe simple, we left out the pear. I usually use coconut sugar and tamari in place of soy sauce and brown sugar but either works here. I also added rice wine vinegar and mirin for more flavor but you can easily leave these out if you prefer to keep it simple.
Ingredients and Substitutions
All ingredients are shown in the image below and on the recipe card. Here are a few notes on substitutions:
- Coconut sugar– if you don’t have this, just use brown sugar instead.
- Low-sodium soy sauce– make sure to use a reduced sodium variety. If you are planning to make it gluten-free, use tamari or coconut aminos.
- Mirin– you can substitute mirin with another cooking sherry or another very dry white wine.
- Rice wine vinegar– you can use white distilled vinegar or apple cider vinegar instead.
How to make easy beef bulgogi
Make restaurant-worthy bulgogi in just a matter of minutes! It will amaze you how simple yet flavorful this dish is. Let’s start:
- Make the Bulgogi Sauce. Add all sauce ingredients into a medium-sized bowl and whisk together. You’ll use this later.
- Sauté the onion and red pepper. In a large skillet over medium-high heat, add avocado oil and sauté pepper and onion and sauté.
- Cook the Beef. Add beef, breaking it up with a spatula into small pieces until it’s browned. Add about half of the sauce and stir in as the beef finishes. This gives it that extra oomph of flavor.
- Add the Veggies. Add carrot (if using) and more sauce. Let cook 2-3 minutes longer, stirring to mix sauce evenly into the beef. Remove from heat, add green onion and stir lightly.
- Garnish with Sesame Seeds and Serve!
Possible variations and expert tips
Recipe Tips and Variations
- Substitute ground turkey, bison, chicken, or even pork in place of ground beef. You may need to add more or less soy sauce or tamari if using a different kind of meat with a different salt level but it should work fine.
- To make this dish gluten-free, make sure to use a gluten-free gochujang and low-sodium Tamari instead of soy sauce.
- Make this kid-friendly by reducing or omitting the Gochujang. You can add a bit of siracha or red pepper flakes on top of individual servings to get a bit of kick on the adult versions.
- You can make the sauce and do all the chopping ahead of time. Just store everything in airtight containers in the refrigerator to make prep faster. Store the red pepper and onion together and the carrot and green onion separately since they come into play at different times. This will cut your kitchen time in half. Great for meal prep!
- When cooking the ground beef, let the meat cook undisturbed for a few minutes after breaking into pieces. This will allow the pieces to brown nicely and have crisp edges. If you move the meat too much in the pan, it will turn grayish instead of a nice even brown.
- For more flavor and protein, add a fried egg sunny side up to the top of a ground bulgogi beef bowl for bi bim bap vibes.
Serving and storing ground beef bulgogi
You can serve your Korean beef bulgogi in several different ways. Over white rice as ground beef bulgogi bowls or quinoa, cauliflower rice, coconut rice, or simple sautéed greens to add extra nutrition. You can also use this to make Korean lettuce wraps or Korean beef buns! It’s also delicious served with kimchi in taco shells for a fun fusion twist.
Leftovers keep well in the fridge for 4 to 5 days and reheat great so, it’s also great for meal prepping!
You can also freeze leftovers in an airtight freezer safe container for 3-6 months. Defrost overnight in the refrigerator, using the defrost setting in the microwave or on the stovetop over low heat, stirring and breaking it up as you go.
Ground Beef Bulgogi (25 Minute Korean Beef Bowl)
Ingredients
- 1 Tbsp. avocado or sesame oil
- 1 onion diced
- 1 red pepper diced
- 2 lbs. lean ground beef 85% lean
- 2 carrots grated optional
- 1/3 cup sliced green onion
- 2 tsp. sesame seeds
Sauce
- 2 tsp. minced ginger
- 1 Tbsp. minced garlic
- 1/3 cup packed coconut sugar or brown sugar
- 1/2 cup reduced sodium soy sauce or tamari
- 1 tsp. sesame oil
- 2 Tbsp. gochujang or more if you want it spicier
- 2 Tbsp. mirin can substitute with another cooking wine or sherry if needed
- 1 Tbsp. rice wine vinegar
Instructions
- Add all sauce ingredients into a medium sized bowl and whisk together. Set aside.
- In a large skillet over medium-high heat, add avocado oil.
- When oil is warm, add chopped pepper and onion and sauté for 3-4 minutes until starting to sear.
- Add beef and brown, breaking it up with a spatula into small pieces as it cooks.
- Once beef has browned, add carrot (if using) and remaining sauce. Let cook 2-3 minutes longer, stirring to mix sauce evenly into beef.
- Remove from heat, add green onion and stir lightly. Sprinkle with sesame seeds and serve over rice, over cauliflower rice, in tacos with kimchee, in lettuce wraps, or however else you prefer.
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Comments & Reviews
The bulgolgi sauce is perfect — I really feel like the coconut sugar takes it to the next level. I’ve made this dish a few times now, it’s great with some sauteed shiitake mushrooms and broccoli. This one’s a keeper!
Isn’t that sauce so good!? My family loves it and the shiitake and broccoli addition are perfect for making it more of a full meal!
Really delicious! Used ground turkey and had all ingredients listed except for the gojuchang and it had excellent flavor. Whole family loved it. Can’t wait to make it again. Thank you. I’m subscribed now!
Oh good! Gochujang adds a little bit of spice and a hint of umami ferment flavor but that’s awesome to hear it works without it too! Thank you for subscribing, I’m so happy you’re here! 😄