Name: Korean Bulgogi Beef Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean-Inspired
Ingredients: 1 pound 94/6 ground beef; 4.5 tablespoons Korean bulgogi sauce and marinade; 1 cup uncooked rice (yields ~2 cups cooked); 2 eggs (hard-boiled); 4 ounces matchstick carrots; 4 servings frozen broccoli; Sriracha, for drizzling

Jump to Recipe·Leave a Review

These Korean bulgogi beef bowls are one of my favorite meal prep recipes because they come together so quickly and taste amazing. Sweet, savory bulgogi-seasoned beef served over fluffy rice with crunchy vegetables, broccoli, and a drizzle of sriracha—it’s a balanced and satisfying bowl that makes my weekly lunches something to look forward to.

Why You’ll Love This Recipe

I like this dish because it’s foolproof and flexible. The bulgogi sauce adds incredible flavor to the beef without much effort, and the bowls are easy to customize with different veggies, proteins, or carb levels. Since everything is portioned out in advance, it’s perfect for busy days when I want a healthy, delicious meal ready to grab and heat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound 94/6 ground beef
4.5 tablespoons Korean bulgogi sauce and marinade
1 cup uncooked rice (makes about 2 cups cooked, 400 g)
2 eggs (hard-boiled)
4 ounces matchstick carrots
4 servings frozen broccoli
Sriracha, for drizzling

Directions

If I plan ahead, I mix the ground beef with bulgogi sauce and let it marinate overnight in the fridge.
I cook the rice according to package directions (1 cup dry rice yields enough for 4 servings).
I hard-boil the eggs, peel them, and slice each in half.
I cook the marinated ground beef in a skillet over medium heat until browned and cooked through.
For assembly, I divide the rice among 4 containers (about 1/2 cup each), then portion the beef evenly on top.
I add frozen broccoli and raw matchstick carrots to each container—they steam and soften when reheated later.
I place half an egg in each bowl and drizzle everything with sriracha before serving or storing.

Servings and timing

This recipe makes 4 servings. It takes me about 15 minutes to prep and another 15 minutes to cook, so everything is ready in around 30 minutes. Each serving has about 385 calories with 32g protein, 7g fat, and 44g carbs.

Variations

Sometimes I swap white rice for brown rice or cauliflower rice to adjust the carbs. If I want more protein, I add an extra egg or increase the beef. I also like topping the bowls with sesame seeds, green onions, or kimchi for extra flavor. For a spicier version, I mix gochujang (Korean chili paste) into the bulgogi sauce.

storage/reheating

These bowls keep well in airtight containers in the fridge for up to 4 days, making them perfect for meal prep. When I reheat them in the microwave, the frozen broccoli cooks through, and the carrots soften just enough while still keeping a little crunch.

FAQs

Can I use chicken or turkey instead of beef?

Yes, I sometimes use ground chicken or turkey for a leaner version.

Do I have to marinate the beef overnight?

No, I can cook it right away with bulgogi sauce, but marinating deepens the flavor.

Can I meal prep these bowls with fresh vegetables instead of frozen?

Yes, but I prefer frozen broccoli since it steams perfectly when reheated.

What rice works best for this recipe?

I usually use white jasmine rice, but brown rice or cauliflower rice also work great.

Can I make a vegetarian version?

Yes, I swap the beef for crumbled tofu or tempeh and cook it with bulgogi sauce.

Conclusion

These Korean bulgogi beef bowls are one of my go-to meal preps because they’re fast, flavorful, and versatile. I love how the sweet-savory beef pairs with rice, crunchy veggies, and sriracha heat. They’re easy to make in bulk and keep me full and energized throughout the week.