Easy Ground Meat Bulgogi Bowls
Sweet, savory, and ready in about 30 minutes, these ground meat bulgogi bowls are an easy weeknight dinner with plenty of room to customize.
Many of my dinners need to check a lot of boxes.
They need to be quick enough for a weeknight, flavorful enough that they don’t feel boring, gluten-free, and customizable enough that everyone can build a bowl they’ll actually eat.
These ground meat bulgogi bowls do exactly that.
Using ground meat (beef, turkey, chicken, or pork) instead of thinly sliced steak keeps the recipe simple and affordable, while a quick homemade bulgogi-inspired sauce gives the beef plenty of sweet and savory flavor. Serve it over rice and add whatever vegetables and toppings work for your family.
Even better: the whole thing can be on the table in about 30 minutes.
EASY GROUND MEAT BULGOGI BOWLS
Serves:
4
Prep:
15 minutes
Cook:
15 minutes
total:
30 minutes
Ingredients
For the Meat
- 1 lb lean ground meat (beef, turkey, chicken, or pork)
- 2 green onions, sliced
For the Sauce
- 3 Tbsp tamari or gluten-free soy sauce
- 1½ Tbsp brown sugar or honey
- 1 Tbsp toasted sesame oil
- 1 Tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tsp freshly grated ginger
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
For the Bowls
- Cooked white or brown rice
- Thinly sliced English cucumber
- Shredded carrots
- Steamed broccoli or shelled edamame
- Sliced green onions
- Sesame seeds
- Quick-pickled red onions, optional
- Pickled jalapeños, optional
- Spicy mayo, optional
Instructions
1. MAKE THE BULGOGI SAUCE
In a small bowl, whisk together the tamari or gluten-free soy sauce, brown sugar or honey, sesame oil, rice vinegar, garlic, ginger, onion powder, black pepper, and red pepper flakes (if using). Set aside.
*This is also a good time to pickle the cucumbers if you plan on using. See the directions in step 4.
2. COOK THE GROUND MEAT
Heat a large skillet over medium-high heat.
If using ground turkey or chicken, add about 1 teaspoon of avocado or olive oil to the skillet first. Ground beef and pork generally won’t need additional oil.
Add 1 pound of ground beef, turkey, chicken, or pork. Cook for 5–7 minutes, breaking the meat into small pieces as it cooks, until browned and completely cooked through.
Drain excess grease, if necessary. You want a little grease to make a moist bowl once assembled.
3. ADD THE SAUCE
Pour the prepared bulgogi sauce over the cooked meat and stir until everything is evenly coated.
Reduce the heat to medium and cook for another 3–4 minutes, stirring occasionally, until the sauce has reduced slightly and coats the meat.
Stir in the sliced green onions and remove from heat.
4. PREPARE THE TOPPINGS
While the meat cooks, prepare whichever toppings you’d like.
For quick-pickled cucumber: Toss thinly sliced cucumber with 1 tablespoon rice vinegar, 1 teaspoon honey or sugar, ¼ teaspoon salt, and 1 teaspoon sesame seeds. Let sit for about 10 minutes before serving.
For an easy combination, use:
- Thinly sliced cucumber
- Shredded carrots
- Steamed broccoli or shelled edamame
- Quick-pickled red onions
- Sliced green onions
- Sesame seeds
- Pickled jalapeños
- Spicy mayo
5. BUILD THE BOWLS
Divide warm cooked rice among four bowls.
Top each with the ground meat mixture, then add your favorite vegetables and toppings.
Finish with sliced green onions, sesame seeds, and a drizzle of spicy mayo, if desired.
The beauty of this meal is that everyone can build their own bowl—same dinner, but no power struggle with the kids.
6. SERVE
Serve immediately while the meat and rice are warm.
For leftovers, store the meat, rice, and cold toppings separately in airtight containers so everything maintains its texture when reheated. Refrigerate leftovers for up to 3-5 days.
Looking for another flavorful dinner? Try my Smoked Chuck Roast Tacos with Pickled Onion & Tomatillo Salsa.
