Korean Beef Bulgogi Rice Bowls — The Easy Way

 

Ingredients:

1 lb (≈ 500 g) ground beef (or thinly sliced beef if

preferred)

1 small onion, finely grated (or ¼ onion)

1 tsp ginger, grated (optional but recommended)

2–3 garlic cloves, minced

3 tbsp soy sauce (regular or low‑sodium)

1 tbsp brown sugar (or adjust to taste)

1 tbsp sesame oil

1–2 tbsp cooking oil (vegetable/olive)

White rice, cooked (enough for bowls)

Optional toppings: baby spinach or lettuce, grated carrot,

shredded lettuce or cabbage, sliced green onion, sesame

seeds, avocado, pickled ginger, kimchi — as you like

Instructions:

Cook rice according to your usual method; set aside.

In a bowl, combine soy sauce, brown sugar, sesame oil,

garlic, grated onion, and grated ginger — this will be your

bulgogi sauce.

Heat cooking oil in a skillet over medium-high heat. Add

the garlic (and ginger if using) and sauté briefly until

fragrant.

Add the ground beef (or thinly sliced beef) and cook until

browned, breaking up ground beef as it cooks.

Pour in the bulgogi sauce and stir well. Simmer for a few

minutes until the sauce thickens and coats the beef

nicely.

To serve: scoop warm white rice into bowls. Top with the

bulgogi beef. Add your favorite toppings — spinach,

lettuce, carrots, green onions, sesame seeds, or pickled

ginger — for freshness and crunch.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: ~25 minutes

Servings: 3–4