Name: Easy Beef Bulgogi Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 ½ Pounds ground beef; 2 kiwi fruit (peeled); 1 white onion (diced, divided); ¼ Cup soy sauce; ¼ Cup mirin; 3 Cloves garlic (peeled); 1 Tablespoon brown sugar; 1 Tablespoon ginger paste; 1 Tablespoon gochujang; ½ Tablespoon sesame oil; 2 Teaspoons sea salt; 1 Teaspoon black pepper (freshly cracked); ½ Cup green onions (chopped, divided); 2 carrots (large, peeled and shredded); ½ red onion (thinly sliced); ¾ Cup rice wine vinegar; 1 Tablespoon granulated sugar; 1 Teaspoon sea salt; 1 Teaspoon red pepper flakes; 3 Cups cooked white rice; ½ cucumber (thinly sliced); ½ Cup kimchi; Sesame seeds for garnish

Print Recipe· 4.2 from 13 reviews

If you have been on the lookout for a vibrant, flavor-packed dish that brings a taste of Korea into your kitchen with ease, then this Easy Beef Bulgogi Bowls Recipe is going to be your new best friend. Juicy, marinated ground beef sizzled to perfection pairs beautifully with tangy pickled vegetables, fresh cucumber slices, and a hint of chewy kimchi all served over fluffy white rice. The magic lies not only in the delightful balance of savory, sweet, and spicy notes but also in how quick and straightforward the process is—making it ideal for weeknights when you still want to impress yourself with a seriously delicious meal.

Ingredients You’ll Need

The image shows various ingredients neatly arranged on a white marbled surface. In the center is a package of dark red ground meat in plastic wrap. Around it are small white bowls and ramekins filled with colorful ingredients: chopped white onions, sliced green scallions, sliced kiwi fruit, thin carrot strips, thin cucumber slices, and light orange kimchi. There’s a square white bowl filled with cooked white rice in the lower left. Small round dishes hold brown sugar, red chili flakes, black and white sesame seeds, pink salt, black pepper, and garlic cloves. Small white cups contain different sauces and liquids in yellow, dark brown, light yellow, and reddish colors. A white bowl also contains thinly sliced red onions. Everything is carefully placed in a grid-like pattern. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe has been thoughtfully chosen to build layers of flavor and texture, while keeping your prep surprisingly simple. From the sweetness of kiwi to tenderize the beef, to the zing of pickled carrots brightening every bite, everything plays a crucial role.

Ground beef (1 ½ Pounds): The star protein providing hearty flavor and satisfying texture.
Kiwi fruit (2, peeled): Acts as a natural tenderizer and adds subtle fruity sweetness.
White onion (1, diced): Adds sharpness and sweetness to both the sauce and meat mixture.
Soy sauce (¼ Cup): Brings salty, savory depth that’s essential for bulgogi flavor.
Mirin (¼ Cup): A sweet rice wine that enhances the overall umami.
Garlic (3 cloves, peeled): Delivers pungent aroma and warmth.
Brown sugar (1 Tablespoon): Balances salty and spicy elements with mellow sweetness.
Ginger paste (1 Tablespoon): Adds a spicy, fragrant kick.
Gochujang (1 Tablespoon): Korean chili paste that brings a smoky, spicy complexity.
Sesame oil (½ Tablespoon): Provides a nutty fragrance and richness.
Sea salt (2 teaspoons): Enhances all the flavors naturally.
Black pepper (1 teaspoon, freshly cracked): Adds a subtle heat and brightness.
Green onions (1 Cup, chopped): Freshness and mild onion flavor for both cooking and garnishing.
Carrots (2 large, peeled & shredded): For crunchy, sweet tangy pickles.
Red onion (½, thinly sliced): Adds color and sharpness to pickled veggies.
Rice wine vinegar (¾ Cup): Essential for the pickling brine with a bright acidity.
Granulated sugar (1 Tablespoon): Balances the pickling vinegar with sweetness.
Red pepper flakes (1 teaspoon): Brings a mild kick to the pickled vegetables.
Cooked white rice (3 Cups): The comforting base that rounds out the dish.
Cucumber (½, thinly sliced): Adds a cooling crunch.
Kimchi (½ Cup): Fermented spice and tang for authentic Korean touch.
Sesame seeds: For a final toasty, nutty garnish.

How to Make Easy Beef Bulgogi Bowls Recipe

Step 1: Prepare the Pickled Onions and Carrots

Start by combining the shredded carrots, thinly sliced red onion, rice wine vinegar, granulated sugar, sea salt, and red pepper flakes in a mason jar. Seal it up tight and give it a good shake to mix everything thoroughly. Let these veggies pickle at room temperature for at least one hour. This quick pickle brings a vibrant crunch and tang that perfectly balances the rich beef.

Step 2: Blend the Bulgogi Sauce

In your food processor or blender, combine peeled kiwi, soy sauce, mirin, three-quarters of the diced white onion, garlic cloves, ginger paste, gochujang, sesame oil, brown sugar, sea salt, and freshly cracked black pepper. Purée everything until smooth. The kiwi acts as a magical tenderizing agent, making the beef incredibly juicy and irresistible.

Step 3: Mix the Beef with Sauce and Aromatics

Transfer the ground beef to a large mixing bowl and add the remaining diced onion, half of the chopped green onions, and the bulgogi sauce you just made. Use your hands or a spoon to mix everything thoroughly so that every bit of beef gets coated with those gorgeous flavors.

Step 4: Sear the Beef to Perfection

Heat a wok or large skillet over high heat and swirl in a little oil to coat the surface. Add the beef mixture, pressing and spreading it out evenly so that it covers the pan. Let it cook undisturbed for about 5 minutes until most of the liquid has evaporated and the bottom has developed a crispy, deep brown crust. This texture contrast is what makes bulgogi unforgettable.

Step 5: Finish Cooking and Add Green Onions

Now break apart the crisped beef with a spatula and sprinkle in the remaining green onions. Sauté together for another 2 minutes to infuse that fresh onion flavor and to finish cooking the beef evenly. Your bulgogi is now bursting with sweet, savory, and spicy notes.

Step 6: Assemble the Bowls

Divide the warm cooked white rice among five serving bowls. Spoon generous portions of the bulgogi on top, then add thin cucumber slices and a dollop of kimchi for contrasting texture and flavor. Top each bowl with the quick pickled carrots and onions, and sprinkle with sesame seeds for a touch of nuttiness and crunch.

How to Serve Easy Beef Bulgogi Bowls Recipe

A white bowl filled with five layers: at the top right, white cooked rice; next to it on the left, thin slices of fresh green cucumber in a row; below the cucumber, orange carrot ribbons mixed with thin red onion slices; at the bottom left, dark brown cooked ground meat sprinkled with white sesame seeds and pieces of green onion; and at the bottom right, light orange kimchi with red seasoning flakes. The bowl sits on a white marbled surface with scattered green onion pieces and carrot ribbons nearby, and wooden chopsticks placed diagonally at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The final touches bring this dish to life. Sesame seeds are a classic finishing touch, adding a subtle crunch and toasty aroma. For an extra green pop, sprinkle additional chopped green onions or even a few fresh cilantro leaves if you like. A wedge of lime on the side can add a fresh zing just before eating.

Side Dishes

While the bulgogi bowl is a complete meal by itself, pairing it with simple Korean sides like extra kimchi, seaweed salad, or even a light cucumber salad with sesame oil enhances the experience. Pickled vegetables complement the richness of the beef, while a light soup such as miso or egg drop can round out the meal perfectly.

Creative Ways to Present

Feel free to get creative! Swap out white rice for brown or cauliflower rice for a health boost. Serve the bulgogi in lettuce wraps for a low-carb version, or build a sizzling platter buffet with bowls of fixings allowing guests to assemble their own bowls. No matter how you present it, the vibrant colors and enticing aromas will impress.

Make Ahead and Storage

Storing Leftovers

You can store leftover bulgogi beef and pickled vegetables in airtight containers in the refrigerator for up to 3 days. Keep the rice separate if possible to prevent it from getting mushy. When ready to eat again, you’ll still enjoy those great flavors with minimal effort.

Freezing

While the bulgogi beef freezes well, pickled carrots and onions are best enjoyed fresh or refrigerated as freezing can affect their crunch. Portion the beef into freezer-safe containers or bags and freeze for up to 2 months. Defrost overnight in the fridge before reheating gently.

Reheating

To reheat, warm the beef gently in a skillet over medium heat so it stays tender and flavorful. Microwave is fine but cover your dish to keep moisture in, reheating in short bursts to avoid drying out. Add fresh garnishes after reheating for best texture.

FAQs

Can I use beef slices instead of ground beef for this Easy Beef Bulgogi Bowls Recipe?

Absolutely! While ground beef makes the recipe quicker and easy to mix with the sauce, thinly sliced beef will work wonderfully if you prefer a more traditional texture. Just adjust your cooking time accordingly to avoid overcooking.

What if I don’t have gochujang, can I substitute it?

If gochujang is unavailable, a mixture of chili paste and a little miso or soy sauce can mimic the flavor. You could also use a mild chili sauce, but keep in mind that the unique sweetness and depth of gochujang are hard to match exactly.

How important is the kiwi in the marinade?

Kiwi is a natural meat tenderizer thanks to its enzymes and adds a subtle fruity note. You can substitute with pear or pineapple if preferred, but kiwi’s mild acidity and texture make it perfect without overpowering the beef.

Can I prepare this recipe for meal prep?

Yes! This recipe is great for meal prep as the beef holds up well in the fridge, and pickled vegetables keep their brightness. Assemble your bowls fresh each day for best texture, or mix components when ready to eat.

Is this recipe spicy?

This Easy Beef Bulgogi Bowls Recipe offers a gentle kick thanks to the gochujang and red pepper flakes in the pickles. You can adjust the spice level up or down depending on your palate by reducing or increasing these ingredients.

Final Thoughts

When you’re craving a dinner packed with flavor, texture, and a little excitement, this Easy Beef Bulgogi Bowls Recipe is like a warm hug on a plate. It’s approachable enough for a busy weeknight but special enough to share with friends or family. Give it a try—you’ll wonder why you didn’t make Korean beef bowls like this sooner!