Ground Beef Bulgogi Rice Bowls

2026-10-10T08:00:00Z 2026-10-10T08:00:00Z recipes-gf-df gluten-free dairy-free beef rice-bowls korean stovetop quick kid-friendly

Sources

Miller family KB — standard home-style method, written for this KB (no outside source)

Ground Beef Bulgogi Rice Bowls

Servings: 8 | Prep & Cook: 35 minutes

Ingredients

  • 3 lbs ground beef (85/15) or ground turkey
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
  • ¾ cup gluten-free tamari (reduced-sodium is fine)
  • ⅓ cup brown sugar
  • 2 Tbsp toasted sesame oil
  • 2 Tbsp rice vinegar
  • ½ tsp red pepper flakes (optional — or let adults add their own)
  • 4 green onions, sliced
  • Sesame seeds, for garnish

Jasmine Rice: 4 cups jasmine rice, rinsed + 6 cups water + 1½ tsp salt

Bowl Toppings: steamed broccoli, sliced cucumbers, shredded carrots

Directions

  1. Start the rice: bring rice, water, and salt to a boil, cover, reduce to low, and cook 15 minutes. Rest 10 minutes, covered.
  2. In a large skillet or Dutch oven over medium-high heat, brown the beef with the onion, breaking it up, 8-10 minutes. Drain excess fat.
  3. Add garlic and ginger and cook 1 minute until fragrant.
  4. Whisk together tamari, brown sugar, sesame oil, rice vinegar, and red pepper flakes. Pour over the beef.
  5. Simmer 3-5 minutes until the sauce reduces and coats the meat.
  6. Serve over rice with toppings, green onions, and sesame seeds.

Tip: This is the fastest dinner in the rotation. Keep a pound of ground beef in the freezer for it as a backup plan.

GF/DF Notes

  • Tamari labeled gluten-free replaces soy sauce. Regular soy sauce is brewed with wheat.
  • Everything else is naturally GF/DF.

Leftover Ideas

  • Leftover bulgogi beef makes great lettuce wraps or fried rice
  • Stuff into corn tortillas for Korean-style tacos

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