This 15 minute Korean beef bowl is a delicious and quick weeknight meal. Ground beef bulgogi stir fried with a savory Korean sauce made with brown sugar and soy sauce. A delicious ground beef bulgogi bowl perfect for a quick Korean meal.
This 15 minute Korean beef bowl is the one of the fastest meals you can make that’s still satisfying and delicious! This is one of my go to meals to make on busy weeknights when I’m craving Korean food.
I grew up eating this Korean beef bulgogi bowl and it’s still one of my favorite Korean comfort foods. The ingredients are easy to find and accessible. Serve this Korean beef bowl with veggies, sesame broccoli, or kimchi on the side for texture and crunch.
Healthier Korean Beef Bowls:
- To make this low carb, use cauliflower rice or serve on a bed of spring mix or lettuce; omit the brown sugar and use liquid stevia if you prefer sweetness
- Substitute whole grains instead of white rice, i.e. brown rice, quinoa, amaranth
- use lean ground beef, I used 92% lean, 8% fat
What is Korean Beef?
Korean beef is called bulgogi or galbi depending on the cut of meat. Bulgogi 불고기, translated to “fire meat,” is made with thinly sliced rib eye whereas galbi is made with beef short ribs.
This Korean ground beef bulgogi bowl recipe is a quick replacement for bulgogi by using ground beef instead of thinly sliced rib eye. Using ground beef is more accessible and affordable, it doesn’t require marinating overnight, and only takes 15 minutes to make!
What is Bulgogi Sauce Made Of?
Bulgogi sauce is made with a 1 to 1 ratio of soy sauce to sugar with the addition of garlic, ginger, and sesame oil. Cooking wine can also be used to tenderize the meat. For this recipe, we’ll be using bulgogi sauce to flavor our Korean ground beef bulgogi bowl.
What to Serve with Korean Beef Bowl?
Bulgogi bowls go well with broccoli or vegetables. You can also place an egg on top for extra protein. Here are some Asian sides to serve along with these Korean beef bowls:
- Korean Potato Side Dish – Gamja Jorim
- Spicy Asian Cucumber Salad
- Asian Style Dry Fried Garlic Green Beans
- Korean sesame broccoli side dish
How to Make 15 Minute Korean Beef Bowls – Bulgogi Bowls
Start by stir frying the ground beef and onions together until the beef is almost cooked through while breaking apart the beef into small pieces. Next, add in the bulgogi sauce and stir fry everything together.
If you’d like to make spicy Korean beef bowls, add in the optional gochujang and Korean red pepper flakes for a kick! Gochujang is a sweet and spicy Korean red pepper paste so if you plan to add more gochujang, reduce the brown sugar by a third.
Serve this with steamed rice or your choice of carbs. You can also lay the ground beef bulgogi on a bed of cauliflower rice or mixed greens. Add sesame broccoli and kimchi on the side to round out this meal!
Meal Prep Korean Beef Bowls
This recipe makes 4 servings of Korean beef bowls. Place the rice into 4 meal prep containers and spoon the ground beef bulgogi on top. Place the sesame broccoli on the side. Keep in the fridge for up to 4 days or freeze for up to 1 month.
To reheat, place the bulgogi bowl in the microwave for about 2 minutes on high or until completely heated through. If frozen, microwave on high for 3 to 4 minutes.
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15 Minute Korean Beef Bowl
- Mix all the sauce ingredients in a small bowl and set it aside.
- Add the oil and ground beef to a hot pan and break it apart into small pieces while cooking the beef. When the beef is almost cooked through add in the chopped onions and the sauce. Continue to stir fry the beef with the sauce until it's completely cooked through, about 2 to 3 minutes. Turn off the heat and mix in the chopped scallions.
- Serve the Korean beef over steamed rice with sesame broccoli and kimchi. Garnish with sesame seeds on top. Serve immediately.
- Gochujang is a sweet and spicy Korean red pepper paste so if you plan to add more than 1 Tablespoon of gochujang, reduce the brown sugar by a third.
- For meal prep: divide the Korean beef and rice into individual containers.
- Store in the fridge for up to 4 days or in the freezer for up to 1 month. This reheats well in the microwave.