These Korean Ground Beef Bulgogi Bowls are super simple to make inexpensive and is ready in under 30 minutes.

You can serve this with a hard boiled egg or soft, depending on your liking.

Traditionally this recipe calls for Korean gochujang paste. I omitted it as I did not have any on hand today! It turns out just as amazing as it does have all the other elements in it to create a goof bulgogi bowl. You can always add chili flakes if you do not have the paste on hand too for the added spice. Or allow the sweet and savory flavors to take over as I have in this recipe!

How To Make Korean Ground Beef Bulgogi Bowls

First you want to make the BULGOGI SAUCE

WHAT IS BULGOGI SAUCE

It is a Korean sauce made up of soya sauce, mirin sauce, ginger, black pepper, garlic, sesame oil, brown sugar, gochujang paste

WHAT IS MIRIN SAUCE

It is a Japanese rice wine that helps to tenderize meat and give it flavor. You can also use in replace of this Rice Wine Vinegar.

What is Gochujang paste

It is a Korean fermented chili paste

HOW TO MAKE BULGOGI SAUCE

• In a small bowl add all the bulgogi sauce ingredients. Mix to combine and set aside,
• Meanwhile, steam some white rice and set aside once cooked
• In a large frying pan add 1 tbsp of cooking oil then the ground beef
• Sauté till browned, then toss in all your seasonings and combine
• Add in the BULGOGI SAUCE
• Add in the bean sprouts
• Sauté till the bean sprouts are cooked well / translucent
• Serve over rice and sprinkle with fresh cilantro or parsley
• Enjoy!

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!