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Ground beef bulgogi bowls with kimchi sauce and rice on white plate

Ground Beef Bulgogi Bowls with Creamy Kimchi Sauce

Lean ground beef with bulgogi sauce served with creamy blended kimchi sauce, rice, pickled carrots, and cucumber crunch salad. This high protein shortcut version makes bulgogi in one pan in about 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds extra lean ground beef
  • 0.5 tablespoon olive oil
  • 0.25 cup soy sauce
  • 0.25 cup rice vinegar
  • 0.25 cup honey
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic crushed or minced
  • 2 teaspoons crushed ginger
  • 0.5 teaspoon black pepper
  • 3-4 scallion greens cut into 2-inch pieces
  • 0.5 cup kimchi with juices 4 oz
  • 0.25 cup light mayo
  • 1 tablespoon gochujang
  • 1 tablespoon honey for kimchi sauce
  • 2 tablespoons water

Equipment

  • Food processor
  • large skillet
  • Spatula
  • mixing bowl

Method
 

  1. Add all kimchi sauce ingredients (kimchi, mayo, gochujang, honey, water) to a food processor and blend until smooth. Refrigerate while preparing the beef.
  2. Add olive oil to a large skillet over medium-high heat. Once hot, brown the ground beef on one side for 4-5 minutes before breaking apart and fully cooking.
  3. While beef cooks, mix the bulgogi sauce ingredients together in a bowl (soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, black pepper).
  4. Add the sauce to the cooked beef and stir everything together. Cook for 3-4 minutes, untouched, until the sauce thickens and begins to caramelize on the bottom of the beef.
  5. Turn off heat and fold in the scallion greens.
  6. Serve the beef over rice or in lettuce wraps with the kimchi sauce, toasted sesame seeds, and other desired sides.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Using ground beef allows you to skip marinade time. Can substitute with pre-made Korean BBQ sauce if preferred. Mix cauliflower rice with sticky rice in a 2:3 ratio for a lower-carb option. Great for meal prep when components are stored separately.
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