Easy Ground Beef Bulgogi Bowl

When life gets busy but you’re craving those bold Korean flavors, this simplified ground beef bulgogi is your answer. This recipe takes the essence of traditional bulgogi—thinly sliced marinated beef—and transforms it into a quick weeknight-friendly dish using ground beef instead. The best part? We’ve fine-tuned this recipe based on feedback from home cooks to achieve the perfect balance of flavors, especially addressing concerns about saltiness in many online versions.

While authentic bulgogi uses thinly sliced ribeye or sirloin marinated in a sweet-savory sauce, our ground beef version delivers similar flavor notes in less time and with more accessible ingredients. Topped with fresh scallions, toasted sesame seeds, and perhaps a luxurious soft-boiled egg, this bulgogi becomes a satisfying meal when served over a bed of steaming rice.

Ingredients

Bulgogi Sauce (Adjusted for Saltiness)

Option 1 (Reduced Sodium):

• ¼ cup low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon plus 2 teaspoons brown sugar (adjust based on soy sauce brand)
• 2 teaspoons sesame oil
• 1 teaspoon fresh ginger, minced
• 1 teaspoon fresh garlic, minced

Option 2 (Further Reduced Regular Soy Sauce):

• 2-3 tablespoons regular soy sauce (to taste based on preference)
• 2 tablespoons rice wine vinegar
• 1 tablespoon plus 2 teaspoons brown sugar (may need slight increase to balance)
• 2 teaspoons sesame oil
• 1 teaspoon fresh ginger, minced
• 1 teaspoon fresh garlic, minced

Alternative Option:

• Consider using coconut aminos as a less salty and slightly sweeter substitute for soy sauce. Reduce brown sugar accordingly.

Ground Beef Base

• 1 pound ground beef (80/20 blend works well for flavor)
• ½ small yellow onion, diced finely (don’t skip this—it’s crucial for flavor balance!)

Optional Vegetables

• 1 small carrot, finely diced or julienned
• ½ red bell pepper, thinly sliced
• 2-3 mushrooms, thinly sliced
• 2 cloves garlic, minced (in addition to sauce ingredients)

For Serving

• 4 stalks scallions, green parts thinly sliced
• 1 tablespoon toasted sesame seeds
• Optional: soft-boiled eggs (one per serving)
• Steamed white rice
• Butter lettuce leaves for wraps

Instructions

1. Prepare the sauce: In a small bowl, whisk together all sauce ingredients until the sugar is dissolved. Set aside to allow flavors to meld while you prepare the other ingredients.
2. Prepare vegetables: Finely dice the onion and prepare any optional vegetables you’re using. The smaller you cut them, the more quickly they’ll cook and integrate with the meat.
3. Cook the beef: Heat a large skillet over medium-high heat. When hot, add the ground beef, breaking it apart with a wooden spoon. Cook for about 3-4 minutes until it begins to brown.
4. Add aromatics: Add the diced onion (and any optional vegetables) to the skillet with the partially cooked beef. Continue cooking, stirring occasionally, until the onion becomes translucent and the beef is no longer pink, about 3-4 more minutes.
5. Drain excess fat: If your ground beef has released a significant amount of fat, you may want to drain some (but not all) to prevent the dish from becoming greasy. Leave a little fat for flavor.
6. Add the sauce: Pour the prepared bulgogi sauce over the beef mixture. Stir well to ensure the meat is evenly coated. Reduce heat to medium-low and simmer for 3-5 minutes until the sauce has thickened slightly and coats the meat nicely.
7. Final touches: Turn off the heat and stir in half of the sliced scallions, reserving the rest for garnish.

Serving Suggestions

Serve your ground beef bulgogi hot over steamed rice. Garnish each portion with the remaining sliced scallions and a generous sprinkle of toasted sesame seeds. For an extra touch of luxury, top with a soft-boiled egg, allowing the creamy yolk to create an additional sauce element when broken.

For a lighter option, serve the bulgogi in butter lettuce leaves as wraps, creating a fresh contrast to the rich, savory meat.

Recipe Notes

• Saltiness control: The most common feedback about bulgogi recipes is that they can be too salty. Our adjusted options address this concern. Start with less soy sauce—you can always add more to taste.
• Make ahead: The sauce can be prepared up to 3 days in advance and stored in the refrigerator.
• Meal prep friendly: This ground beef bulgogi keeps well in the refrigerator for 3-4 days, making it excellent for meal prep. The flavors often deepen overnight!
• Heat option: For those who enjoy a bit of heat, add 1-2 teaspoons of gochujang (Korean red pepper paste) or a sprinkle of red pepper flakes to the sauce.
• Vegetable variations: Feel free to customize the vegetables based on what you have on hand. Spinach, zucchini, or even broccoli florets cut very small can work well.
• Protein alternatives: Ground turkey or chicken can substitute for beef, though you may want to add a teaspoon of oil to the pan before cooking leaner meats.

This improved ground beef bulgogi balances authentic Korean flavors with weeknight practicality. By addressing the common saltiness issue and offering flexible ingredient options, this recipe ensures a delicious result every time—even for those new to Korean cooking. The combination of sweet, savory, and umami flavors wrapped around tender ground beef creates a meal that satisfies both the need for quick preparation and the desire for bold, complex taste profiles.