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Ground Beef Bulgogi Bowl

A very tasty alternative to traditional Korean beef bulgogi. Could be altered for Korean tacos or lettuce wraps.
Course: Main Course
Cuisine: Korean
Keyword: beef, bulgogi, rice bowl
Servings: 4


Bulgogi Beef

  • 2 tsp garlic olive oil
  • 1 lb ground beef
  • 2 tsp minced garlic
  • 1/3 c. soy sauce
  • 1/2 c. water
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp ginger root, grated
  • 1/2 tsp red pepper flakes
  • 1/2 tsp white pepper
  • 1/4 tsp garlic powder


  • 1 c. white or jasmine rice
  • 2 c. water
  • 1 tbsp ghee butter
  • 1/2 tsp salt

Bulgogi Bowl

  • 1 avocado, cut into quarters
  • 4 eggs, fried in 1/2 tsp. ghee butter
  • 2 green onions, chopped


  • In a hot skillet, heat olive oil. Cook ground beef until no longer pink, breaking it up into small pieces. Drain any excess fat.
  • Add remaining ingredients for the bulgogi. Mix well. Cook over medium low heat. The sauce should thicken as it cooks.
  • Meanwhile, cook the rice in water, butter and salt according to the package instructions.
  • Fry the eggs in ghee butter over medium low heat. Add salt and pepper, if desired. Cover with a lid, and do not turn. You may add a tbls of water to baste to preferred doneness.
  • To plate, put a serving of rice in a large bowl or plate, top with beef, avocado, egg and sprinkle with green onion.


For Korean tacos, I recommend a flour tortilla shell and eliminating the egg. Similarly for the lettuce wrap, I would likely leave off the egg, just for ease of serving and eating.