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A handheld smartphone photo of Ground Beef Bulgogi Bowls showing the glossy soy glaze and vibrant vegetable sections.

Ground Beef Bulgogi Bowls: The Easiest 20-Minute Korean Inspired Dinner

Fast and flavorful Ground Beef Bulgogi Bowls featuring caramelized beef in a glossy soy-sesame glaze, served over jasmine rice with crisp julienned carrots, fresh cucumbers, and peppery radishes. A 20-minute healthy dinner masterpiece.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Korean-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Beef and Glaze
  • 1 lb (450g) Lean Ground Beef 90/10 lean ratio recommended
  • 1/4 cup (60ml) Soy Sauce Low-sodium
  • 3 tbsp (38g) Brown Sugar Packed
  • 2 tbsp (30ml) Toasted Sesame Oil
  • 1 tbsp (6g) Fresh Ginger Grated or finely minced
  • 3 cloves Garlic Minced
Bowl Base and Toppings
  • 2 cups (370g) Jasmine Rice Cooked and fluffed
  • 1 large Carrot Julienned raw
  • 1/2 large English Cucumber Thinly sliced
  • 4 small Red Radishes Sliced into rounds
  • 2 stalks Green Onions Finely chopped
  • 1 tsp (3g) Toasted Sesame Seeds For garnish

Equipment

  • 1 Large Skillet Preferably cast iron or heavy-bottomed stainless steel.
  • 1 Rice Cooker Or a medium pot with a tight-fitting lid.

Method
 

Cook the Rice
  1. Rinse 2 cups (370g) of jasmine rice and cook according to package directions or in a rice cooker until fluffy.
Prepare the Beef
  1. In a large skillet over medium-high heat, brown 1 lb (450g) of ground beef until fully cooked and deeply caramelized in spots.
  2. Stir in soy sauce, brown sugar, sesame oil, ginger, and garlic. Simmer for 2-4 minutes until the sauce reduces into a glossy, dark brown glaze.
Assemble the Bowls
  1. Divide rice into four bowls. Top with glazed beef and separate sections of julienned carrots, sliced cucumbers, and radishes.
  2. Sprinkle with chopped green onions and toasted white sesame seeds before serving.

Notes

For a spicier kick, add 1 tsp of Gochugaru to the sauce.
Always store fresh vegetables separately from the hot beef for meal prep.