Korean Bulgogi Rice Bowl

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When it comes to cuisine that’s taken the world by storm, Korean food is definitely up there. And one dish that’s been winning hearts (and taste buds!) is none other than the mouthwatering Korean Bulgogi Rice Bowl

You’ve probably seen this hearty bowl of goodness all over your social media feeds, and for good reason. This dish brings together savory ground beef cooked with aromatic spices, fluffy white rice, and perfectly soft-boiled eggs. It’s a symphony of taste and texture that will leave your taste buds dancing. Ready to get started? Let’s cook!

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What is a Korean Bulgogi Rice Bowl?

Bulgogi is a flavorful and versatile Korean dish that, at its core, entails marinating thin strips of meat, typically beef, and then grilling or stir-frying them. This traditional recipe delivers a perfect balance of sweet, savory, and spicy, and it’s customizable to fit your taste. You can also switch out the beef for your protein of choice, such as chicken or tofu.

To make it a complete meal, you can pair Bulgogi with staple Korean sides like kimchi, a fermented vegetable dish, steamed rice for a filling carbohydrate component, and Japchae, a savory stir-fried glass noodle dish.

Korean Bulgogi Rice Bowl Ingredients

Here are the ingredients you’ll need to create your own delicious Bulgogi Rice Bowl:

1 lb. Ground Beef – The backbone of this dish, adding a hearty and savory flavor.

1/2 Yellow Onion (chopped) – Provides a gentle sweetness that perfectly complements the other ingredients.

4 Large Eggs (soft-boiled) – These add a rich creaminess to the dish when mixed in.

1/2 cup Soy Sauce – Gives the dish its distinct, flavorful Asian tang.

1 tsp. Fresh Diced Garlic – Infuses the dish with a sharp yet aromatic burst of flavor.

1 tsp. Ground Ginger – Adds a warm and spicy zing to the mix.

1 Tbsp. Scallions – Their sharp taste and bright green color add freshness and visual appeal.

1 Tbsp. Brown Sugar – Balances the savory and spicy flavors with a hint of sweetness.

1 tsp. Sesame Seeds – Sprinkled on top for a bit of crunch and appealing appearance.

2 Tbsp. Rice Wine Vinegar – Adds a subtle tart flavor that elevates the overall taste of the dish.

2 tsp. Sesame Oil – Enhances the dish with a rich, nutty flavor.

2 cups Cooked White Rice – Provides a satisfying base for the dish and absorbs all the wonderful flavors.

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How to Make Korean Bulgogi Rice Bowl

Now that you have your ingredients, it’s time to transform them into a delicious meal. This process is easier than you might think, and we’ve broken it down into simple steps to guide you.

  1. Start by cooking one cup of rice in a small pot with 2 cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer. After about 17-20 minutes, your rice should be tender and all the water absorbed.
  2. Heat a non-stick pan over medium heat and cook the ground beef until it’s no longer pink, which should take about 5-7 minutes.
  3. Add chopped yellow onion into the pan and continue cooking until the onion becomes translucent and soft. This usually takes another 3-4 minutes.
  4. Now, it’s time for the magic – the sauce! Combine soy sauce, brown sugar, rice wine vinegar, sesame oil, sesame seeds, ground ginger, and fresh garlic in a small bowl. This delightful concoction will make your beef truly mouthwatering.
  5. Pour the sauce over the cooked beef and onions. Stir this mixture well and let it simmer on medium heat until the sauce thickens slightly, creating a glossy glaze that coats the beef perfectly.
  6. Start by placing a generous scoop of your fluffy cooked rice in a bowl.
  7. Spoon the saucy beef mixture over the rice, ensuring to get plenty of that delicious sauce.
  8. For the finishing touches, sprinkle with scallions and sesame seeds, adding a pop of color and more flavor.
  9. Top your delightful dish with soft-boiled eggs, cut lengthwise. The creamy yolks will mix in harmony with the beef and rice, adding a final layer of flavor to an already fantastic dish.

Tips for Making This Recipe

  1. For perfectly cooked rice, make sure to reduce the heat to a simmer after bringing it to a boil. This ensures that the rice is not undercooked or overcooked.
  2. When preparing the beef, it’s important to remove any excess oil after you’ve browned it to avoid a greasy end result.
  3. The order in which you add your ingredients to the pan really matters. Cook your beef first and then add the onions. This sequence allows the onions to absorb the flavors from the beef.
  4. Mixing your sauce thoroughly is key. Ensure all ingredients are combined well to achieve a balanced flavor. The blend of soy sauce, brown sugar, rice wine vinegar, sesame oil, sesame seeds, ginger, and garlic creates a wonderful sweet and savory contrast.
  5. Do not rush the simmering process. Allowing your beef and onions to simmer in the sauce enhances the flavors.
  6. Garnishing is more than just decoration. Topping your dish with scallions, sesame seeds, and soft-boiled eggs adds layers of flavor and textures. The creaminess of the soft-boiled eggs, in particular, compliments the savory beef and rice perfectly.
  7. Control your portion size by determining the amount of rice you add to your bowl. If you prefer a meatier dish, opt for less rice and more beef.

Frequently Asked Questions

Can I use Chicken instead of Beef in my Korean Bulgogi Rice Bowl?

Absolutely! Chicken, when marinated in a traditional Bulgogi sauce or a Korean-inspired marinade, can be a flavorful substitute for beef. Plus, it offers a lighter and leaner protein option while still delivering the signature sweet and savory taste.

What about using Pork for my Korean Bulgogi Rice Bowl?

Definitely, pork is a popular variation for a Bulgogi rice bowl. Made with thinly sliced pork loin or belly marinated in a similar sauce to beef Bulgogi, the pork’s tenderness, and ability to absorb flavors well make it a fantastic choice for this dish.

I am a Vegetarian. Can I still enjoy a Korean Bulgogi Rice Bowl?

Yes, you can! For a vegetarian or vegan twist, consider using tofu in your Korean Bulgogi rice bowl. It can soak up the marinade beautifully and offer a satisfying protein component. Crispy tofu cubes or slices can add a delightful texture contrast to the dish.

Is there a way to store the leftover Korean Bulgogi Rice Bowl for later?

Store your leftover Bulgogi Rice Bowl in an airtight container in the refrigerator. It will stay fresh for up to three days. Also, you can individually pack the ingredients and assemble them when you’re ready to eat for maximum freshness.

Are there any plant-based alternatives for meat in a Korean Bulgogi Rice Bowl?

Yes, mushrooms such as shiitake or king oyster can serve as a tasty and hearty meat alternative in a Bulgogi rice bowl. Their umami-rich flavor complements the sweet and savory Bulgogi sauce, providing a satisfying and flavorful experience. Plus, they are a great source of vitamins and minerals.


We hope you enjoyed making (and surely eating) this delicious Bulgogi Rice Bowl recipe. It really is not only a dish but a culinary journey that transports you straight to the heart of Korea. We would absolutely love to see your own take on this recipe. So if you’ve tried making this, do share a photo with us.

Also, don’t forget to rate the recipe and let us know your thoughts. Every feedback and every picture is a story that inspires us and our community. So go ahead, and add your unique flavor to this culinary tale. Happy cooking!

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Yield: 4

Korean Bulgogi Rice Bowl

Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 40 minutes

Experience culinary bliss with our Korean Bulgogi Rice Bowl. Delight in savory flavors that transport you to the heart of Seoul.


  • 1lb. Ground Beef
  • 1/2 Yellow Onion (chopped)
  • 4 Eggs, Large (soft boiled)
  • 1/2 cup Soy Sauce
  • 1 tsp. Fresh diced Garlic
  • 1 tsp. Ground Ginger
  • 1 Tbsp. Scallions
  • 1 Tbsp. Brown Sugar
  • 1 tsp. Sesame seeds
  • 2 Tbsp. Rice Wine Vinegar
  • 2 tsp. Sesame oil
  • 2 cups cooked White Rice


  1. Place one cup of rice in small pot, with 2 cups of water. Bring to a boil and simmer for 17-20 minutes.
  2. In a non-stick pan cook up ground beef until no longer pink.
  3. Add in chopped yellow onions, and cook until translucent.
  4. In a small bowl mix together soy sauce, brown sugar, rice wine, sesame oil, sesame seeds, ground ginger, and fresh garlic.
  5. Add liquids to the ground beef, and heat up on medium to thicken up.
  6. Plate up rice and spoon beef over rice, sprinkle scallions and sesame seeds over beef.
  7. Add soft-boiled eggs cut in half lengthwise.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 543Total Fat: 27gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 287mgSodium: 1928mgCarbohydrates: 29gFiber: 1gSugar: 4gProtein: 42g

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