Name: Korean Bulgogi Beef Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean-Inspired
Ingredients: 1 lb 94/6 ground beef; 4.5 tbsp Korean bulgogi sauce and marinade; 2 cups cooked rice (from 1 cup dry rice); 2 eggs; 4 oz matchstick carrots; 4 servings frozen broccoli; Sriracha, to drizzle

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These Korean bulgogi beef bowls are one of my absolute favorite meal prep dishes. They come together fast, pack a ton of bold flavor, and require minimal cooking—just a little rice boiling, egg boiling, and browning some ground beef. That’s it. The bulgogi sauce does all the heavy lifting, and I end up with a balanced, protein-rich meal that keeps well all week.

Why You’ll Love This Recipe

I love this recipe because it’s fast, easy, and packed with sweet, savory, and spicy flavors. It’s one of those foolproof meal preps that never feels boring, and I can switch up the toppings depending on what I have in the fridge. The frozen broccoli and raw carrots save me prep time, and it all comes together in under 30 minutes. Korean Bulgogi Beef Bowls

Ingredients

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

1 lb 94/6 ground beef
4.5 tbsp Korean bulgogi sauce and marinade
2 cups cooked rice (from 1 cup dry rice)
2 eggs
4 oz matchstick carrots
4 servings frozen broccoli
Sriracha, to drizzle

Directions

If I plan ahead, I like to marinate the ground beef in the bulgogi sauce overnight. I mix it all together and store it in the fridge until I’m ready to cook.
I cook the rice according to package instructions. One cup of dry rice makes just over 2 cups cooked.
I hard-boil the eggs by placing them in boiling water for 9–10 minutes, then I cool and peel them.
I cook the marinated ground beef in a skillet over medium heat, breaking it up and stirring until it’s fully cooked and the sauce is nicely absorbed.
Now I assemble the bowls: I measure out about ½ cup of rice per serving, divide the cooked beef into 4 equal portions, and place it over the rice.
I add a serving of frozen broccoli straight into each container—it steams perfectly when reheated in the microwave.
I toss in raw matchstick carrots on top for crunch and color.
I slice the boiled eggs in half and place one half in each bowl.
Finally, I drizzle sriracha on top for a spicy finish.

Servings and timing

This recipe makes 4 servings. It takes me around 15 minutes to prep everything and another 15 minutes to cook, making this a solid 30-minute meal prep option.

Variations

When I want to change things up, I swap the rice for cauliflower rice to keep it low-carb. I also like to use ground turkey or chicken for a leaner version. If I’m extra hungry or training hard, I add a second egg or a bit more beef to boost the protein. Sometimes I even throw in kimchi for an extra Korean touch.

storage/reheating

I store each serving in a microwave-safe meal prep container and keep them in the fridge for up to 4 days. When I’m ready to eat, I just microwave the bowl for 1½ to 2 minutes until everything’s hot—the broccoli cooks perfectly this way, and the beef stays juicy. The eggs hold up surprisingly well, too.

FAQs

Can I use fresh broccoli instead of frozen?

Yes, I can use fresh broccoli, but I usually steam or roast it first so it’s cooked before going into the bowl.

Is it okay to skip marinating the beef?

Absolutely. I’ve made it both ways. Marinating gives a deeper flavor, but even mixing the sauce in right before cooking still works great.

What kind of bulgogi sauce should I use?

I usually go with a store-bought Korean bulgogi marinade, but I’ve also made my own with soy sauce, garlic, ginger, brown sugar, and sesame oil.

Can I make this recipe spicy?

Yes! I add gochujang or more sriracha to the beef if I want more heat throughout the dish—not just on top.

How do I make this lower in carbs?

I swap the rice for cauliflower rice and sometimes even leave out the carrots if I need to keep things tighter on carbs.

Conclusion

These Korean bulgogi beef bowls are one of my favorite ways to meal prep without stress. They’re flavorful, filling, and super easy to customize. With just a few simple ingredients and minimal effort, I get a whole week’s worth of tasty lunches or dinners that never get old.