Ground Beef Bulgogi Bowls with Pickled Veggies

Ditch the takeout and make these Beef Bulgogi Bowls at home! With a few shortcuts, these come together in less than 30 minutes. Umm.. yes, please!

IYKYK… I heart me some fusion cooking. While I’m not claiming this is a traditional bulgogi recipe, I promise you it’s going to be nothing short of delicious. Other Korean-Inspired favorites include these Gochujang Chicken Thighs over Crispy Sushi Rice, my take on Korean “Bird Dogs”, and this spin on Sheet Pan Nachos (perfect for game day!). 

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INGREDIENTS FOR THIS RECIPE:

It’s always a good time when you have a little bit of this, a little bit of that, can place it all in one bowl and it turns out to be a fantastic combination. Here’s what you’ll need:

QUICK PICKLED CUCUMBERS & CARROTS:

• English Cucumber
• Shredded Carrots
• Rice Vinegar
• Honey
• Salt
• Korean Pepper Flakes

BEEF BULGOGI:

• Olive Oil
• Yellow Onion 
• Garlic Cloves
• Ginger Paste
• Ground Beef
• Liquid Aminos
• Fish Sauce
• Gochujang
• Honey
• Rice Wine

FOR SERVING:

• Bibb or Green Leaf Lettuce
• Cooked Rice
• Kimchi
• Chili Crunch (we used Momofuku)
• Dried Chow Mein Noodles
• Green Onions
• Sesame Seeds

While I love this combination in bowls, you could also stuff everything into tortillas for even more fusion fun. Sear them once folded together for a crunchy outside, which makes an out-of-the-ordinary burrito!

MORE RECIPES YOU’LL WANT TO TRY:

Bite-Sized Korean Beef Cream Cheese Wontons

Kimchi Cheeseburger Egg Rolls

Satay Peanut Butter Chicken Skewers

Korean Crab Cake Sandwiches

Our Favorite Korean Chicken Recipe

VIEW ALL RECIPES BY CLICKING HERE!

Ground Beef Bulgogi Bowls with Pickled Veggies

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Ditch the takeout and make these Beef Bulgogi Bowls at home! With a few shortcuts, these come together in less than 30 minutes. Yes, please!

Serves: 4

Ingredients

FOR THE QUICK PICKLED VEGGIES:

• 1 English Cucumber,
• 5 oz. Shredded Carrots
• ¾ cup Rice Vinegar
• 1 tbsp. Honey
• Salt
• Korean Pepper Flakes

BEEF BULGOGI:

• 1 tsp. Olive Oil
• ½ Yellow Onion, finely chopped
• 3 Garlic Cloves, minced
• 1 tbsp. Ginger Paste
• 1 lb. Ground Beef
• 2 tbsp. Soy Sauce
• 1 tsp. Fish Sauce
• 2 tbsp. Gochujang
• 1 tbsp. Honey
• 1 tbsp. Rice Vinegar

FOR SERVING:

• Bibb or Green Leaf Lettuce
• Cooked White Rice
• Kimchi
• Chili Crunch or Hot Sauce
• Dried Chow Mein Noodles
• Green Onions
• Sesame Seeds

Instructions

1. Place all ingredients for the quick pickled veggies in a bowl. Set in the fridge until ready to use.
2. Add the olive oil in a large skillet over medium-high heat. Sauté the onions for 3 minutes and then add the garlic and continue to cook until fragrant.
3. Squeeze in the ginger paste and add the ground beef. Break apart and cook until browned. Drain any access grease and then add the soy sauce, fish sauce, gochujang, honey, and rice vinegar. Continue to simmer until thickened.
4. Serve beef and quick pickled veggies over suggested serving items for the bowls and enjoy!

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NOTES ON THIS RECIPE:

• Go ahead and pickle any veggies you enjoy most. I already had cucumber and shredded carrots on hand so that’s what I used. I think shaved radishes, jalapeños, or even green beans would taste great here as well!
• Again, I’m not claiming that this is traditional bulgogi… especially since it’s ground beef instead of the usual shaved beef. However, it’s a quick alternative that comes to the table fast!
• I also made this with ground chicken instead of the beef and it turned out super yummy!
• We served ours with all of the suggested ingredients, but feel free to add what you enjoy most and skip anything you’re “not into”. Make it your own! 

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