Savory, sweet, and just a little spicy—this beef bulgogi bowl recipe is an easy, flavor-packed dinner with tender, saucy beef, fluffy rice, and all the fun toppings. It’s meal-prep friendly, high in protein, and completely irresistible, if I may say so.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Ground Beef Recipes
If you love the bold, addictive flavors of Korean bulgogi but want a quicker, easier version, this beef bulgogi bowl recipe is for you. Instead of thinly sliced steak, I am using ground beef, which soaks up all that garlicky, sweet, and savory bulgogi sauce made with soy sauce, gochujang (Korean chili paste), pear, brown sugar, and sesame oil.
It’s juicy, caramelized, and packed with umami—the ultimate pairing for fluffy rice and a rainbow of toppings like kimchi, pickled ginger, and crunchy cucumber.
Plus, each bowl is high in protein (around 30g per serving), balanced with fiber, and meal-prep friendly—so basically, your new go-to weeknight dinner. You’re welcome!
👩🍳 If you like Korean flavors, try my irresistible gochujang chicken, this Paleo-friendly spicy Korean chicken, or my kimchi fried rice with shrimp.
“Bulgogi” translates to “fire meat” in Korean and traditionally refers to marinated beef grilled over an open flame. This recipe is a quick and easy version using ground beef instead of sliced steak.
What You’ll Need
Here is what you’ll need for this beef bulgogi bowl recipe. Find the full measurements in the recipe card below.
- Ground beef – Quick to cook, super flavorful, and soaks up all the sauce. You can swap for ground turkey or chicken if needed. I used lean ground beef here. Plus, a little olive oil to help brown the beef.
- Pear (grated with juices) – The secret ingredient! It naturally tenderizes the beef and adds a touch of sweetness. A round Asian pear is traditionally used but to be honest, I used regular pear from the supermarket and it was fine, just make sure it’s ripe.
- Gochujang – A rich, fermented Korean chili paste that adds depth, a little heat, and sweetness. A mix of Sriracha and tomato paste can be a good swap.
- Light soy sauce – The base of the sauce; use low-sodium if preferred. Tamari sauce can also be used for a gluten-free version.
- Brown sugar – Balances the saltiness and helps caramelize the beef; honey can be used too.
- Sesame oil – Nutty and aromatic, key to that classic bulgogi flavor.
- Garlic and ginger – for that punchy, fragrant flavor; I love fresh but you can use from a jar (not powders).
- For the toppings: Green onion and sesame seeds for freshness and crunch, kimchi, and pickled ginger add tang and a little heat, Korean carrot salad (it’s super simple recipe) is slightly sweet and crisp; you can also use shredded raw carrots and sliced cucumber for cooling, fresh contrast to the rich beef.
How To Make Beef Bulgogi Bowls
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make Korean beef bowl with ground beef.
- In a bowl, whisk together all the bulgogi sauce ingredients. You can do this first and while the beef is cooking.
- Heat the olive oil in a skillet over medium-high heat.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Pour the sauce over the beef and simmer for a few minutes until thick and glossy.
- Serve over fluffy white rice with all your favorite toppings.
Watch The Video
Recipe Tips
- Want it spicier? Add a little more gochujang or a pinch of Korean chili flakes.
- Swap the protein – Ground turkey, chicken, or even crumbled tofu works great!
- Low-carb option – Serve over cauliflower rice or lettuce wraps.
- More veggies? Try shredded cabbage, sautéed mushrooms, or steamed edamame.
- Storage tips: Store the beef in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months—just thaw and reheat!
- The bulgogi sauce can be made 2-3 days ahead and stored in the fridge. You can also cook the beef in advance and just reheat when ready to serve.
Serving Suggestions
These beef and rice bowls are amazing on their own, but you can serve them with a soft-boiled egg, extra kimchi, or a drizzle of spicy mayo for extra flavor. A side of miso soup or a light cucumber salad pairs perfectly!
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Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef lean, about 500 grams
For the Bulgogi Sauce
- ½ pear peeled and grated, juices included
- 1 tablespoon gochujang paste Korean chili paste
- 1 ½ tablespoons sesame oil
- 1 ½ tablespoons brown sugar
- 4 tablespoons light soy sauce
- 1 tablespoon grated ginger
- 3 large garlic cloves grated
For the Toppings
- 4 cups cooked white rice
- 4 tsp green onion diced
- 1 tablespoon sesame seeds
- 1 cup Kimchi
- ¼ cup pickled ginger
- 1 cup Korean carrot salad find the recipe here
- 1 cup Sliced cucumber
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add ground beef and cook until browned, breaking it apart with a spatula.
- In a bowl, whisk together pear, gochujang, sesame oil, brown sugar, soy sauce, ginger, and garlic. You can do this first or ahead of time.
- Pour the sauce over the beef, stir well, and simmer for 3-4 minutes until thickened and caramelized slightly.
- Serve over rice and top with green onions, sesame seeds, kimchi, pickled ginger, Korean carrot salad, and cucumbers. Feel free to swap toppings or serve a side salad.
Video
Notes
- Nutrition for beef only without rice or toppings: 295 calories, 27 grams protein – above main nutrition info includes rice and most toppings.
- Pear: A round Asian pear is traditionally used but to be honest, I used regular pear from the supermarket just fine, just make sure it’s ripe.
- Gochujang – A rich, fermented Korean chili paste that adds depth, a little heat, and sweetness. A mix of Sriracha and tomato paste can be a good swap.
- Want it spicier? Add a little more gochujang or a pinch of Korean chili flakes.
- Swap the protein – Ground turkey, chicken, or even crumbled tofu works great!
- Low-carb option – Serve over cauliflower rice or lettuce wraps. Use honey instead of sugar for a paleo-friendly option.
- More veggies? Try shredded cabbage, sautéed mushrooms, or steamed edamame.
- Storage tips: Store the beef in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months—just thaw and reheat!
- Make-ahead tips: The bulgogi sauce can be made 2-3 days ahead and stored in the fridge. You can also cook the beef in advance and just reheat when ready to serve.
Nutrition
Korean Beef Bowl FAQs
Steamed white rice is classic, but you can also use brown rice, jasmine rice, or even cauliflower rice for a low-carb option.
Traditional beef bulgogi is made with thinly sliced ribeye or sirloin, marinated in a sauce of soy sauce, sugar, garlic, ginger, sesame oil, and pear. This recipe uses ground beef for a quicker, easier take!
The magic is in the balance of flavors—savory soy sauce, sweet pear and brown sugar, nutty sesame oil, and a hit of spice from gochujang.
Both are delicious Korean dishes, but bulgogi is focused on marinated beef, while bibimbap is a mixed rice dish topped with a variety of meats, veggies, and a fried egg.
A cold Korean beer (like Hite or Cass), a glass of soju, or even a crisp, slightly sweet white wine (like Riesling) works beautifully!
The pear changed the game for me when making bulgogi at home. After having it at restaurants and trying it myself, this recipe is my go-to. So easy and delicious.