Ground Beef Bulgogi is a tasty twist on the classic Korean dish! This dish features savory and sweet flavors, with tender ground beef cooked up with tasty garlic, soy sauce, and a hint of sesame.
It’s super quick to make, which is perfect for busy nights. I love serving it over rice with a side of veggies. It’s so good, you might find yourself sneaking bites straight from the pan! 😄
Key Ingredients & Substitutions
Ground Beef: This is the main protein in the dish. You can substitute with ground turkey or chicken for a lighter option or even plant-based ground meat if you’re looking for a vegetarian version.
Soy Sauce: A must-have for the salty, umami flavor. If you’re avoiding soy, tamari or coconut aminos can work just as well without gluten.
Gochujang: This Korean chili paste adds depth and spice. If you don’t have it, you could use sriracha or another hot sauce, but be mindful of the heat level. I love the unique flavor gochujang brings!
Rice: While white rice is traditional, brown rice or quinoa can be healthier choices. Cauliflower rice is a great low-carb alternative!
Vegetables: Feel free to mix and match veggies! Bell peppers, radishes, or spinach can add color and nutrients. Use what you have on hand!
How Do I Cook Ground Beef Perfectly?
Cooking ground beef correctly sets the foundation for your bulgogi bowl. It’s important to break it apart evenly in the skillet to ensure it cooks thoroughly. Here’s how to do it right:
- Heat the skillet to medium and add the ground beef. Stir it around with a spatula to keep it from clumping together.
- Cook for about 5-7 minutes or until no pink remains. If there’s excess fat, drain it to keep the dish from being greasy.
- Once browned, you’re ready to mix in the marinade. This step enriches the flavor and gives the beef a glossy finish!
How to Make a Ground Beef Bulgogi Bowl?
Ingredients You’ll Need:
For the Beef Bulgogi:
- 1 lb ground beef
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
For Serving:
- 1 cup cooked rice (white or brown)
- 1 cup green onions, chopped
- 1 medium cucumber, thinly sliced
- 1 cup carrots, shredded
- 1/4 cup sesame seeds
- 1/2 cup lettuce leaves (for serving)
- Kimchi (for serving, optional)
How Much Time Will You Need?
This delicious Ground Beef Bulgogi Bowl takes about 20 minutes to make. You’ll spend about 10 minutes preparing the beef and sauce, and then roughly 10 minutes assembling your bowls. Short and sweet!
Step-by-Step Instructions:
1. Cook the Ground Beef:
In a large skillet, heat over medium heat and add the ground beef. Cook it until browned, which should take about 5 to 7 minutes. Use a spatula to break it up as it cooks. If there’s excess fat, you can drain it out to keep it lighter.
2. Make the Marinade:
While the beef is cooking, grab a bowl and combine the soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, gochujang, and rice vinegar. Mix everything together well to create a tasty marinade.
3. Combine Beef and Marinade:
Once your beef is browned, pour the marinade over it in the skillet. Stir everything to make sure the beef is coated evenly. Cook for another 3 to 5 minutes until the sauce thickens a bit. This gives your beef incredible flavor!
4. Prepare the Bowls:
Now it’s time to assemble your delicious bowls! Start with a base of cooked rice in each bowl. Then, on one side, add a handful of fresh lettuce leaves to keep it crunchy.
5. Add Fresh Toppings:
Next, pile on the sliced cucumbers and shredded carrots. Top it off with a generous scoop of that flavorful bulgogi ground beef. Don’t forget to make it look pretty!
6. Garnish and Serve:
To finish it off, sprinkle chopped green onions and sesame seeds over your creation. If you like kimchi, serve some on the side. Now you’re ready to enjoy your amazing Ground Beef Bulgogi Bowl!
Can I Use Another Type of Meat for This Recipe?
Absolutely! You can substitute the ground beef with ground chicken, turkey, or even pork if you prefer. Just keep in mind that cooking times might vary slightly depending on the fat content of the meat you’re using.
How Do I Store Leftovers Properly?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked bulgogi in a freezer-safe container for up to 3 months. To reheat, simply thaw in the fridge overnight and warm in a skillet over medium heat.
What Can I Use Instead of Gochujang?
If you can’t find gochujang, you can use sriracha or another hot chili paste as a substitute, although it may not have the same depth of flavor. Just start with a smaller amount and adjust to your desired heat level, then add some sweetness (like a bit more brown sugar) to balance it out.
Can I Make This Bowl Vegan or Vegetarian?
Yes! For a vegan option, swap the ground beef for lentils or a meat substitute like crumbled tofu or tempeh. Make sure to adjust the marinade to ensure it suits your taste preferences and dietary needs.
