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Top-down view of a Korean Ground Beef Bulgogi Bowl in a matte black bowl with distinct sections of beef, kimchi, cabbage, and a runny egg yolk.

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

These 20-minute Ground Beef Bulgogi Bowls feature deeply caramelized beef crumbles in a glossy soy glaze, served over jasmine rice with spicy kimchi, fresh cucumbers, and a perfect sunny-side-up egg.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Korean
Calories: 542
Ingredients Equipment Method Notes

Ingredients
  

Bowl Components
  • 1 lb Ground Beef 85/15 or 90/10 lean
  • 1.5 cups Jasmine Rice Dry measurement (275g)
  • 1/4 cup Soy Sauce 60ml
  • 3 tbsp Brown Sugar 37g
  • 1 tbsp Toasted Sesame Oil 15ml
  • 3 cloves Garlic Minced
  • 1 tsp Fresh Ginger Grated
  • 1/2 cup Kimchi Spicy fermented cabbage
  • 1/2 cup Cucumber Thinly sliced rounds
  • 1 cup White Cabbage Finely shredded raw
  • 4 large Eggs Fried sunny-side-up
  • 2 stalks Green Scallions Sliced on a bias
  • 1 tsp Sesame Seeds Black and white blend

Equipment

  • 1 Large Skillet For browning beef
  • 1 Non-stick Skillet For frying eggs

Method
 

Prep
  1. Rinse 1.5 cups (275g) jasmine rice. Boil in 2.25 cups (530ml) water, then simmer covered for 15 mins. Let rest for 5 mins.
  2. Whisk soy sauce, brown sugar, sesame oil, garlic, and ginger in a small bowl.
Cook
  1. Sear ground beef in a skillet over medium-high heat until deeply browned and caramelized. Break into crumbles.
  2. Pour sauce over beef and stir for 2-3 minutes until glossy and thick.
  3. Fry eggs in a separate pan until whites are set but yolks are runny.
Assemble
  1. Layer rice, beef, kimchi, cucumber, cabbage, and scallions in sections. Top with the egg and sesame seeds.

Notes

For extra heat, add 1 tsp of Gochugaru to the sauce.
Ensure the pan is hot before adding beef for the best caramelization.