Korean-Inspired Ground “Beef” Bulgogi Bowls

Name: Korean-Inspired Ground “Beef” Bulgogi Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian, Korean
Ingredients: 2-4 tbsp soy sauce (adjust to taste (see notes)); 2 tbsp packed dark brown sugar (, 28 g ); 1.5 tsp grated ginger (, 4 g); 1 tsp gochujang (Korean chili paste); 2 tbsp toasted sesame oil (, 30 ml); 3 cloves garlic (minced); 1/3 cup finely grated Asian pear or pear puree (, 85 g); 1 tsp toasted sesame seeds; 1 tsp dark soy sauce; 1 tbsp sesame oil; 14 oz plant based ground meat ((see notes)); Steamed short grain rice; Vegan kimchi; Sliced cucumber; Sesame oil; Sliced carrot (I sautéed this with some sesame oil and seeds until tender); Chopped spring onions or scallions; Gochujang ((Korean chili paste), optional)

Instructions

Prep:10minCook:15min

Here are Korean-Inspired Ground “Beef” Bulgogi bowls. This is a vegan twist on Korean Bulgogi, usually made of thin slices of beef sirloin and cooked on a grill. Growing up my go-to whenever we’d eat at our favourite Korean restaurant, I’d always share some bulgogi with my sister who loves beef. I love it for its sweet marinade. Bulgogi is usually also marinated for longer to get those flavours in but since we’re using plant-based ground for this recipe, I just cook it down in the sauce/marinade where it absorbs all those sweet and savoury flavours with a hint of spice.

Updated at: Tue, 10 Feb 2026 02:08:52 GMT