Easy Beef Bulgogi Bowls

A spin on one of my favorite Korean dishes — add anything you’d like to these fun bowls that are great for groups!

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Easy Beef Bulgogi Bowls
A spin on one of my favorite Korean dishes -- add anything you'd like to these fun bowls that are great for groups!
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Course Lunch, Main Dish
Cuisine Comfort
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Bowl Ideas
  • 3 cups cooked rice / cauliflower rice make ahead of time in bone broth - 1 1/2 cups dry rice
  • `1 lb grass fed ground beef can sub tempeh/ tofu or other protein
  • 1 whole sweet onion diced
  • 1-2 lbs broccoli florets steamed or blanched
  • 2 whole organic carrots sliced with a peeler nice and thin
  • 5 medium turnips/ radishes optional - sliced thin with a mandolin
  • 4-8 tbsp kimchi optional - homemade or store bought
Bulgogi Sauce
  • 2 cloves garlic grated or minced
  • 1/2 tsp onion powder
  • 1/2 tsp korean / red chili flakes
  • 2 tbsp tamari / soy sauce
  • 1 tbsp maple syrup
  • 2 tsp fish sauce
  • 1 tbsp miso paste
Course Lunch, Main Dish
Cuisine Comfort
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Bowl Ideas
  • 3 cups cooked rice / cauliflower rice make ahead of time in bone broth - 1 1/2 cups dry rice
  • `1 lb grass fed ground beef can sub tempeh/ tofu or other protein
  • 1 whole sweet onion diced
  • 1-2 lbs broccoli florets steamed or blanched
  • 2 whole organic carrots sliced with a peeler nice and thin
  • 5 medium turnips/ radishes optional - sliced thin with a mandolin
  • 4-8 tbsp kimchi optional - homemade or store bought
Bulgogi Sauce
  • 2 cloves garlic grated or minced
  • 1/2 tsp onion powder
  • 1/2 tsp korean / red chili flakes
  • 2 tbsp tamari / soy sauce
  • 1 tbsp maple syrup
  • 2 tsp fish sauce
  • 1 tbsp miso paste
Add to Meal Plan:
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Instructions
  1. If you do not have your rice cooked start that now as you chop veggies. Cook according to package - I like to sub my water with broth. If cooking cauliflower rice I like to use 1/4 cup coconut milk to add some fat and make it fluffy.
  2. Heat a large skillet over medium heat. Mix together your sauce in a small bowl with a whisk.
  3. Add your beef and onions to the hot pan and brown. With grass fed meat there shouldn't be much fat - so you can leave in the extra fat or drain. Turn off the heat and add in half of your sauce to the meat and onion mixture. Toss to coat.
  4. Prep your veggies and lay them out for assembly. Cut and steam broccoli. Shred / peel carrots. Mandolin your turnips/ radishes. Warm up your rice of choice. I like a chili onion crunch (from TJ's) and seaweed slices, sesame seeds as a garnish.
  5. Assemble your bowls! drizzle leftover sauce over the top of your bowl. Don't forget kimchi perfect crunch and spice factor!.
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