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Korean Beef

Korean Beef Rice Bowls

Savory, sweet, and packed with umami — this Korean Beef recipe brings the bold flavors of bulgogi into an easy weeknight meal. Juicy ground beef caramelized in a soy-apple glaze, served over fluffy rice with crisp veggies and creamy avocado — ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian Fusion, Korean
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Beef
  • 500 g ground beef any fat percentage
  • 1 tbsp canola oil or any mild oil
For the Bulgogi Sauce
  • 1 tbsp grated onion about ¼ medium onion
  • 3 tbsp grated red apple skin on, about ½ an apple
  • 3 cloves garlic grated
  • 1 tsp fresh ginger grated
  • 2.5 tbsp soy sauce light or all-purpose
  • 1 tbsp sesame oil
  • 1 tbsp mirin optional — skip if avoiding alcohol
  • 1 tbsp brown sugar
  • 1/8 tsp black pepper
For the Rice Bowl Drizzle
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tsp brown sugar
  • 2 tsp rice vinegar or apple cider vinegar
For Serving
  • 4 cups cooked white rice medium or short-grain
  • 4 handfuls baby spinach or kale/cabbage
  • 1 large carrot peeled and julienned
  • 1 avocado mashed
  • 1/4 cup pickled ginger pink adds fun color
  • 1.5 cups romaine lettuce chopped
  • 1 tsp white sesame seeds
  • 1 green onion finely sliced

Method
 

  1. Step 1: In two bowls, whisk together the Bulgogi Sauce and Rice Bowl Drizzle Sauce. Set aside.
  2. Step 2: Heat 2 tsp of oil in a large nonstick pan over high heat. Add half the spinach and toss for 30 seconds until wilted. Add the rest and cook another minute. Remove to a bowl and set aside.
  3. Step 3: In the same pan, add 1 tbsp of oil and the ground beef. Cook on high, breaking it apart until no pink remains. Pour in the Bulgogi Sauce and let it simmer until most liquid evaporates and the beef caramelizes.
  4. Step 4: Assemble bowls with warm rice, Korean Beef, spinach, carrot, pickled ginger, avocado, and lettuce. Top with sesame seeds and green onion.
  5. Step 5: Spoon the Rice Bowl Drizzle Sauce over everything right before serving. Mix and enjoy!

Notes

For a spicier version, add gochujang or red pepper flakes. To make it gluten-free, use tamari instead of soy sauce. For a vegetarian twist, substitute crumbled tofu or lentils for the beef. Skip mirin to make it alcohol-free.