If you love my Easy Ground Beef Bulgogi, you will definitely want to make this Ground Beef Bulgogi Bowl! It takes that same sweet and savory bulgogi flavor and turns it into a complete meal with rice, fresh vegetables, and soft-boiled eggs. Quick, flavorful, and satisfying, these bowls are perfect for a weeknight dinner or meal prep. For another flavorful bowl option, try my Bang Bang Chicken Bowl, too!
Ingredients & Substitutions
- Sauce: For the bulgogi sauce, whisk together soy sauce, rice wine vinegar, brown sugar, sesame oil, minced fresh ginger, and garlic. You can use low-sodium soy sauce, apple cider vinegar, honey, or maple syrup as substitutions if needed.
- Ground Beef: I used a pound of ground beef with ½ a small diced yellow onion. Ground turkey or chicken works as a substitute, and you can swap the onion for white or red if you prefer.
- Rice: Cook up some white rice. (I made three cups to divide among the bowls.) You can use brown rice, jasmine rice, or quinoa as an alternative.
- Toppings: For toppings, add shredded carrot, thinly sliced cucumber, sliced scallions, and a sprinkle of sesame seeds if desired.
- Eggs: I included soft-boiled eggs to complete the bowls. Hard-boiled eggs can also be used if preferred.
FAQs
Can I use a different protein instead of ground beef?
Yes! Ground turkey, chicken, or even tofu can be used. Cooking times may vary slightly depending on the protein.
Can I make the bulgogi sauce ahead of time?
Absolutely! You can whisk the sauce together and store it in the refrigerator for up to 3 days.
Can I use frozen vegetables?
Yes, but thaw and drain them first to avoid extra moisture in the bowls. Fresh vegetables give the best crunch and color.
Can I make the ground beef bulgogi bowls ahead of time?
You can prep the beef, rice, and toppings separately in advance. Assemble just before serving to keep everything fresh.
Can I add other vegetables or toppings?
Absolutely! You can add bell peppers, snap peas, spinach, kimchi, or avocado for extra flavor and nutrition. Feel free to customize your bowls to suit your taste.
How do I make soft-boiled eggs?
Bring water to a boil, add eggs, and cook for 6 minutes. Transfer to an ice bath to cool before peeling. Hard-boiled eggs can be used as a simple alternative.
Serving Ideas
- Serve these bowls hot for a quick weeknight dinner with all the fresh toppings.
- Add extra crunch or flavor by sprinkling with pickled vegetables, kimchi, or toasted sesame seeds.
- Pair with a side of miso soup or steamed greens to make a complete, balanced meal.
- Serve the bowls build-your-own style so everyone can customize their toppings and egg.
How to Store Ground Beef Bulgogi Bowls
Cooked Beef and Sauce: Store in an airtight container at room temperature for up to 2 hours, or refrigerate for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Rice: Store cooked rice in a separate airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to keep it soft and fluffy.
Vegetables and Toppings: Store fresh toppings like carrots, cucumber, and scallions separately in the fridge for 2 to 3 days. Soft-boiled eggs should also be stored separately in an airtight container.
Tip: Assemble the bowls just before serving to keep the textures and flavors at their best.
Ground Beef Bulgogi Bowl
Ingredients
Bulgogi Sauce
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- 5 teaspoons light brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon fresh ginger, minced (or ½ teaspoon ground ginger)
- 1 teaspoon garlic, minced
Beef
- 1 pound ground beef
- ½ small yellow onion, diced
For the Bowls
- 3 cups (558 g) cooked white rice
- 1 medium carrot, peeled, shredded (about ¾ to 1 cup)
- 1 medium cucumber, thinly sliced into rounds or half-moons (about 1 to 1 ½ cups)
- 4 large soft-boiled eggs*
- 2 to 3 scallions, or green onions, thinly sliced
- 1 to 2 teaspoons sesame seeds
Instructions
Bulgogi Sauce
- In a medium bowl, whisk together soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger, and garlic. Set aside.
Beef
- Heat a large skillet over medium heat. Add ground beef and diced onion. Cook, breaking up the meat, until browned and no longer pink, about 5 to 7 minutes. Drain excess grease if desired.
- Pour the sauce over the beef. Stir to coat and simmer 6 to 10 minutes until the sauce is thick and glossy. Remove from heat.
Assemble the Bowls
- Divide the hot rice among 4 bowls (about ¾ cup each).
- Spoon the bulgogi beef over the rice.
- Arrange toppings: shredded carrots, cucumber slices, halved soft-boiled egg, sliced scallions, and a sprinkle of sesame seeds.
- Serve immediately.
Notes
- Bring a pot of water to a boil over medium-high heat. You will need just enough water to cover the eggs (about an inch).
- Place the eggs in the boiling water.
- Let the eggs boil, covered, for six minutes. (I would recommend setting the timer for this since it is time-sensitive.)
- While the eggs are boiling, create an ice water bath for the boiled eggs (ice water in a bowl).
- After six minutes, use a slotted spoon to remove the eggs from the boiling water and place them in the ice water until they are cool enough to peel.
- Carefully peel the soft-boiled eggs.
Did you make this recipe?
You can tag me at @iamhomesteader.
