Description
Ground Beef Bulgogi Bowls combine savory Korean-inspired marinated beef with fresh vegetables and a creamy chili garlic sauce, served over fragrant jasmine rice. This quick stovetop recipe brings bold flavors and vibrant textures together for a delicious and satisfying meal.
Ingredients
Scale
Beef Bulgogi
- 2 pounds lean ground beef
- ½ cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons sesame oil
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 tablespoon water
- 5 cloves minced garlic
- ½ cup chopped green onions (plus more for garnish)
- 1 tablespoon sesame seeds
Base
- 1 cup jasmine rice
- 4 cups shredded cabbage (or coleslaw mix)
Vegetables and Garnish
- 8 mini sweet peppers, sliced
- 1 English cucumber, sliced
- 2 green onions, finely sliced
Creamy Chili Garlic Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon chili garlic sauce
- 1 tablespoon lime juice
Instructions
- Cook the rice: Prepare the jasmine rice according to the package directions until tender and fluffy, then set aside.
- Make bulgogi sauce: In a bowl, whisk together soy sauce, brown sugar, sesame oil, and black pepper. Mix cornstarch with water to form a slurry, then whisk it into the sauce. Stir in minced garlic and chopped green onions.
- Cook the ground beef: Heat a large skillet over medium-high heat and brown the ground beef for 7-10 minutes, breaking it up with a spatula to achieve even cooking.
- Drain and simmer with sauce: Drain any excess liquid or fat from the beef. Return the skillet to the heat, pour the bulgogi sauce over the meat, and stir to coat evenly. Allow the sauce to simmer for 1-2 minutes until thickened.
- Garnish beef: Remove the skillet from heat and sprinkle the bulgogi with additional chopped green onions and sesame seeds.
- Prepare creamy chili garlic sauce: In a small bowl, whisk together mayonnaise, chili garlic sauce, and lime juice until smooth and combined.
- Assemble the bowls: Place a base of cooked jasmine rice and shredded cabbage in each bowl. Top with the prepared bulgogi beef, then add sliced cucumbers, mini sweet peppers, and finely sliced green onions.
- Finish and serve: Drizzle the creamy chili garlic sauce over the top of each bowl. Serve immediately and enjoy four hearty servings.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust the chili garlic sauce in the creamy sauce for desired heat level.
- Leftover bulgogi beef can be stored in the refrigerator for up to 3 days.
- Jasmine rice can be substituted with brown rice or quinoa for variation.
- Adding a fried egg on top complements the dish nicely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean-inspired
Keywords: Ground Beef Bulgogi, Korean Beef Bowl, Bulgogi Bowls, Quick Beef Recipe, Korean Inspired Dinner, Stovetop Bulgogi
