If you’re craving something bursting with bold, savory flavors that’s also fresh and satisfying, this Korean Beef Bulgogi Rice Bowls Recipe is absolutely a must-try! Ground beef is marinated in a rich, garlicky, and slightly sweet bulgogi sauce that caramelizes beautifully, making every bite irresistible. Paired with tender wilted spinach, crisp carrots, creamy avocado, and fragrant rice, these bowls come together quickly and easily for a meal that feels special without the fuss. I love how versatile and wholesome this dish is—it’s like having a restaurant-worthy Korean BBQ experience right at home in one vibrant rice bowl.
Ingredients You’ll Need
The ingredients for this Korean Beef Bulgogi Rice Bowls Recipe are wonderfully straightforward but pack incredible flavor and texture. Each component has its role—from the fragrant garlic and ginger to the perfectly balanced sauces—that brings this dish to life.
- 500g / 1 lb beef mince: Choose your preferred fat content for juicy, flavorful meat that soaks up the sauce perfectly.
- 1 tbsp canola oil + 2 tsp: A neutral oil for cooking that won’t overpower the delicate flavors.
- 1 tbsp finely grated onion: Adds natural sweetness and depth.
- 3 tbsp finely grated red apple: The apple lends a subtle fruity sweetness that helps tenderize the beef.
- 3 garlic cloves, finely grated: Essential for that authentic Korean bulgogi punch.
- 1 tsp freshly grated ginger: Gives a warm, zesty aroma.
- 2 1/2 tbsp soy sauce: Brings umami and saltiness, go for light or all-purpose soy sauce.
- 1 tbsp sesame oil: Imparts a nutty, fragrant finish classic to Korean dishes.
- 1 tbsp mirin: Optional sweetness and depth, can be omitted for no alcohol.
- 1 tbsp brown sugar: Balances saltiness with caramel undertones.
- 1/8 tsp black pepper: A mild kick of heat.
- 2 tbsp soy sauce (for drizzle sauce): Adds extra savory brightness when serving.
- 2 tsp brown sugar (for drizzle sauce): Complements the tangy vinegar.
- 2 tsp rice vinegar: Or apple cider vinegar for a fresh zing in the drizzle sauce.
- White rice: Medium or short grain works best for sticky, fluffy rice bowls.
- 4 large handfuls baby spinach: Wilted for vibrant color and tender greens.
- 1 large carrot: Julienned or grated for crunch and sweetness.
- 1 avocado: Mashed creamy goodness that cools and balances the bold beef.
- 1/4 cup pickled ginger: Adds brightness and a beautiful pop of color.
- 1 1/2 cups baby cos / romaine lettuce: Torn into bite-size pieces for freshness and crunch.
- 1 tsp white sesame seeds: For garnish and that addictive toasted nutty flavor.
- 1 green onion: Finely sliced to sprinkle over for a sharp, lively finish.
How to Make Korean Beef Bulgogi Rice Bowls Recipe
Step 1: Prepare the Sauces
Start by mixing the bulgogi sauce in one bowl and the rice bowl drizzle sauce in another. This separation helps manage flavors perfectly—cooking the beef in the bulgogi sauce and then finishing with a tangy drizzle for freshness.
Step 2: Wilt the Spinach
Heat 2 teaspoons of canola oil in a large non-stick pan over high heat. Toss half the baby spinach until it’s just starting to wilt, then add the rest and continue tossing until all the greens soften but still retain their bright color. Set the spinach aside—this adds a tender, vibrant layer to your bowl.
Step 3: Cook the Bulgogi Beef
Add a tablespoon of oil to your hot pan and toss in the beef mince, breaking it up as it cooks until it’s no longer pink. Pour over the bulgogi sauce and allow it to simmer vigorously, stirring occasionally, until most of the liquid has evaporated. Keep stirring so the beef caramelizes beautifully on the bottom without drying out. This step is what builds those fantastic rich flavors in the Korean Beef Bulgogi Rice Bowls Recipe.
Step 4: Assemble the Bowls
Layer bowls with fluffy steamed white rice first, then spoon over the bulgogi beef. Arrange the wilted spinach and fresh carrot next to the beef, adding a colorful, crunchy contrast. Top each bowl with a generous dollop of mashed avocado and pickled ginger. Tuck bite-sized lettuce leaves along the side. Finish by sprinkling toasted sesame seeds and thin slices of green onion. Offer the drizzle sauce alongside for pouring over everything just before digging in!
How to Serve Korean Beef Bulgogi Rice Bowls Recipe
Garnishes
The sesame seeds and green onion slices are not just decorative—they bring little bursts of nuttiness and fresh sharpness that elevate each mouthful. The pickled ginger adds a sweet-tart zing that cuts through the richness of the beef, while the mashed avocado creates a creamy dreaminess that balances the dish.
Side Dishes
This dish stands wonderfully on its own, but if you want to round out your meal, some kimchi on the side or a simple cucumber salad dressed with sesame oil and vinegar can add a terrific crunch and acidity contrast. Steamed or stir-fried vegetables also pair beautifully, making it a well-rounded Korean-inspired feast.
Creative Ways to Present
If you’re serving this recipe for guests, consider presenting all components in individual small bowls for a DIY assembly style. That way everyone can customize their rice bowl with as much or as little of each topping as they like. Another fun idea is to serve the bulgogi beef over lettuce wraps for a low-carb twist, turning it into a finger-food party option.
Make Ahead and Storage
Storing Leftovers
Place any leftover bulgogi beef, wilted spinach, and chopped veggies into airtight containers and refrigerate for up to three days. Keep rice stored separately to avoid it drying out or becoming mushy.
Freezing
You can freeze leftover cooked bulgogi beef in a sealed freezer-safe container for up to two months. It freezes excellently since the flavorful sauce keeps the meat moist. Just thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently in a skillet over medium heat to keep the beef from drying out, adding a splash of water or extra soy sauce if needed. Microwave reheating works too but watch the rice closely to prevent it from becoming too hard or chewy.
FAQs
Can I use other types of beef for this recipe?
Absolutely! While this recipe calls for ground beef, thinly sliced sirloin or ribeye also work beautifully if you prefer chunkier bulgogi meat. Just adjust your cooking time accordingly.
Is it possible to make this recipe vegetarian?
Yes! Swap the beef for crumbled tofu or seasoned mushrooms for a plant-based take that still captures the rich, savory flavors.
What type of rice is best for these bulgogi rice bowls?
Medium- or short-grain white rice is ideal because it’s sticky enough to hold everything together but not mushy. You can also use brown rice for added fiber, though it alters the texture slightly.
Can I prepare the sauce in advance?
Definitely! Both the bulgogi and drizzle sauces can be made up to two days ahead, stored in the fridge in airtight containers, making your meal prep even quicker.
What’s the best way to julienne the carrots?
If you don’t have a julienne peeler, a regular box grater with a fine shredding side works well for creating thin matchsticks. The key is keeping the carrot fine enough to add crunch without overpowering the bowl.
Final Thoughts
I can’t recommend trying the Korean Beef Bulgogi Rice Bowls Recipe enough—it’s one of those dishes that makes a weeknight feel special without demanding hours in the kitchen. The blend of sweet, savory, tangy, and fresh components keeps every bite exciting, and the ease of assembling bowls means you can enjoy it again and again. Once you dive into these bowls, I bet they’ll become a fast favorite in your recipe rotation!
Print
Korean Beef Bulgogi Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Description
This Korean Beef Bulgogi Rice Bowl recipe offers a quick and flavorful way to enjoy a classic Korean dish using ground beef. The bulgogi sauce, combined with the caramelized beef, tender wilted spinach, fresh carrots, creamy avocado, and crisp lettuce, creates a perfect balance of sweet, savory, and fresh flavors. Ready in just 25 minutes, this dish is perfect for a satisfying weeknight meal.
Ingredients
Bulgogi Beef
- 500g / 1 lb beef mince (ground beef), any fat % you like
- 1 tbsp canola oil (or any other plain flavored oil) + 2 tsp (to wilt baby spinach)
- 1 tbsp onion, finely grated (~1/4 onion)
- 3 tbsp red apple, finely grated (skin on is fine, ~1/2 apple)
- 3 garlic cloves, finely grated
- 1 tsp ginger, finely grated
- 2 1/2 tbsp soy sauce (all-purpose or light)
- 1 tbsp sesame oil
- 1 tbsp mirin (omit for no alcohol)
- 1 tbsp brown sugar
- 1/8 tsp black pepper
Rice Bowl Drizzle Sauce
- 2 tbsp soy sauce (all-purpose or light)
- 1 tbsp sesame oil
- 2 tsp brown sugar
- 2 tsp rice vinegar (or apple cider vinegar)
Additional Ingredients
- White rice (medium or short grain, if you can)
- 4 large handfuls baby spinach (or similar chopped leafy greens – cabbage, kale)
- 1 large carrot, peeled and julienned or grated
- 1 avocado, mashed
- 1/4 cup pickled ginger (pink preferred for color)
- 1 1/2 cups baby cos / romaine lettuce, torn into bite size pieces
- 1 tsp white sesame seeds
- 1 green onion, finely sliced
Instructions
- Prepare sauces: In a bowl, mix together the Bulgogi sauce ingredients: grated onion, grated apple, garlic, ginger, soy sauce, sesame oil, mirin, brown sugar, and black pepper. In a separate bowl, mix the rice bowl drizzle sauce ingredients: soy sauce, sesame oil, brown sugar, and rice vinegar. Set aside both sauces.
- Wilt spinach: Heat 2 teaspoons of canola oil in a large non-stick pan over high heat. Add half of the baby spinach and toss with tongs until semi-wilted, about 30 seconds. Add the remaining spinach and continue tossing until fully wilted, about 1 minute. Remove the spinach from the pan and set aside in a bowl.
- Cook Bulgogi beef: Add 1 tablespoon of canola oil to the same pan and keep the heat on high. Add the ground beef and cook while breaking it up until there’s no visible raw meat. Pour in the prepared Bulgogi sauce and allow it to simmer rapidly, stirring occasionally, until most of the sauce has evaporated. Continue stirring regularly until the beef gets a bit of caramelization but remains moist from the sauce.
- Assemble bowls: Spoon cooked white rice into serving bowls. Top each bowl with the caramelized Bulgogi beef, wilted spinach, and julienned carrot. Add a dollop of mashed avocado and a small pile of pickled ginger. Tuck torn lettuce leaves to the side of the bowl. Finally, sprinkle with white sesame seeds and sliced green onion. Serve with the rice bowl drizzle sauce on the side for drizzling over everything before mixing and enjoying.
Notes
- Use any fat percentage of ground beef you prefer; 80/20 offers good flavor and moisture.
- Mirin can be omitted or substituted with a little sugar if avoiding alcohol.
- Skin-on apple adds texture and sweetness but can be peeled if desired.
- Choose medium or short grain rice for the best texture in these bowls.
- The pickled ginger adds a vibrant tang and color but can be substituted or omitted if unavailable.
