Ground Beef Bulgogi Bowl
These Ground Beef Bulgogi Bowls are packed with sweet, savory, and slightly tangy flavor. Tender ground beef is coated in bulgogi sauce and served over rice with fresh vegetables and soft-boiled eggs for a quick, family-friendly dinner!
Servings: 4 bulgogi bowls
Calories: 520kcal
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
*How to Soft-Boil Eggs
- 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.
Nutrition
Serving: 1bulgogi bowl (assembled) | Calories: 520kcal