Bulgogi-Inspired Beef Bowls

A fast, flavor-packed version of Korean beef bowls using ground beef — perfect for busy nights and totally customizable.

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Step 1

1. Make the Rice: Cook jasmine rice according to package instructions (usually 1 cup rice to 2 cups water). Fluff and set aside.

Step 2

2. Quick Pickle the Cucumber: In a small bowl, toss: thinly sliced cucumber, 2 T rice vinegar, 1t sugar, pinch of salt. Let sit while you do everything else.

Step 3

3. Stir-Fry the Carrots: In a small pan with a splash of oil, sauté julienned carrots until just tender (about 3–5 minutes). Set aside.

Step 4

4. Cook the Beef: in a large skillet over medium heat. Drain excess fat if needed.

Step 5

Mix your sauce in a bowl: 1/2 cup soy sauce, 2-3T brown sugar, garlic, ginger, sesame oil, Gochujang/sriracha if using, splash of rice wine vinegar.

Step 6

Pour the sauce over the cooked beef and stir well. Let it simmer for 2–3 minutes until slightly thickened.

Step 7

Sauté the spinach. Toss in a little seasame oil and cook til wilted.

Step 8

5. Assemble the Bowl and layer it all up. Jasmine rice, bulgolgi-style ground beef, pickled cucumber, stir-fried carrots, spinach, sliced avocado, kimchi (optional), squeeze of fresh lime. Garnish with sesame seeds, green onion, or chili flakes.

Step 9

Pro Tip: Add a fried egg on top if you’re feelin’ extra — the yolk mixes in beautifully.