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–+ servings
recipe image of fresh ground beef lean soy sauce low sodium sesame oil garlic minced ginger fresh minced brown sugar rice vinegar red pepper flakes green onions scallions sesame seeds jasmine rice white rice gochujang Korean chili paste honey mirin vegetables carrots broccoli bell peppers cucumber kimchi optional pickled vegetables egg fried mayonnaise for sauce lime juice corn starch chili garlic sauce onions arranged on white marble kitchen counter with clear glass bowls rustic brown wooden kitchen sets under soft diffuse daylight
adam saha

Easy Korean BBQ Beef Rice Bowls

These quick Korean BBQ beef rice bowls are a flavorful, weeknight dinner inspired by traditional bulgogi, using ground beef for simplicity and packed with umami-rich sauce served over fluffy rice and topped with crisp vegetables.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/4 cup Soy Sauce or honey
  • 1 tbsp Brown Sugar toasted
  • 1 tsp Sesame Oil
  • 1 tsp Rice Vinegar or 1/2 tsp gochujang
  • 2 cloves Red Pepper Flakes minced
  • 1 tsp Garlic freshly grated
  • For the Beef and Bowls group Fresh Ginger
  • 1 lb Ground Beef lean
  • 4 cups Cooked Jasmine Rice or white rice
  • 2 Green Onions thinly sliced
  • 1 tbsp Sesame Seeds toasted
  • 1 Cucumber thinly sliced (optional)
  • 1 Egg fried (optional)

Equipment

  • Large Skillet or Wok
  • Small bowl
  • - Spoon or spatula

Method
 

Prepare the Sauce
  1. In a small bowl, whisk together the soy sauce, brown sugar (or honey), sesame oil, rice vinegar, red pepper flakes (or gochujang), minced garlic, and grated ginger. Set aside.
Cook the Beef
  1. Heat a large skillet or wok over medium-high heat. Add the ground beef and break it up with a spoon. Cook for 5-7 minutes until browned, with no pink remaining.
  2. Drain excess grease and return to heat. Stir in the minced garlic and grated ginger for 1 minute until fragrant. Be careful not to burn.
  3. Pour the sauce over the beef. Increase heat to bring to a simmer. Stir continuously for 3-5 minutes until the sauce thickens and coats the beef.
Assemble the Bowls
  1. Scoop cooked rice into 4 bowls. Top with the Korean beef mixture. Garnish with green onions, sesame seeds, cucumber slices, and a fried egg if desired.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20g

Notes

Store the beef and rice separately in the fridge for up to 4 days. Reheat beef in a skillet with a splash of water to reactivate the sauce. Freeze beef for up to 3 months. For a thicker sauce, stir in a slurry of 1 tsp cornstarch mixed with 1 tsp cold water during simmering. Serve with kimchi or pickled vegetables for extra crunch.
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