Ground Beef Bulgogi Bowls: Easy Korean-Inspired Recipe
These Korean-Inspired rice bowls feature savory-sweet ground beef tossed in a quick bulgogi sauce, ready in 25 minutes for a flavorful and easy meal.
Equipment
- 1 Mixing bowl for whisking sauce
Ingredients
Main ingredients
- 1 lb lean ground beef
- ½ yellow onion diced, about 1 cup
- 4 cloves garlic minced, about 1 ½ tbsp
- 2-4 medium green onions sliced, whites and greens separated
- steamed white rice for serving
- ¼ cup low sodium soy sauce
- 3 tablespoon brown sugar
- 1 ½ tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon minced ginger or ginger paste
- 1 teaspoon toasted sesame seeds
- ¼ teaspoon MSG optional
- ⅛ to ¼ teaspoon pepper of your choice black, white, or gochugaru, optional
Instructions
Instructions
- In a large skillet over medium heat, add the ground beef. Cook it until browned, breaking it up with a spoon for about 5-7 minutes.
- Add the diced onion next. Let that cook until soft and translucent—like 3-4 minutes.
- Stir in the minced garlic and the white parts of the green onions; let them cook for 1 minute.
- In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, and minced ginger to make your sauce.
- Pour the sauce into the skillet with the beef mixture. Stir well to coat the meat evenly. Simmer for 3-5 minutes until the sauce thickens slightly.
- Serve the beef mixture over cooked white rice and garnish with green onion tops and sesame seeds if desired.
Notes
Store leftovers in the fridge for 3-4 days or freeze for later. Garnish with extra sesame seeds and green onions for freshness.