Korean Beef Bowls

These ground beef bulgogi bowls require a little bit of planning and prep, but they’re absolutely worth it. For instance, if you’re making your own kimchi, be sure to make it a week in advance. Otherwise, feel free to use store-bought kimchi. Either way, leftovers can be used on poke bowls, taco bowls, or with shrimp.

Once the bulgogi beef, kimchi, and chili garlic aioli are ready, assemble individual bowls by layering the elements over Instant Pot rice. Add cooling slices of avocado and cucumber, crunchy red cabbage, sweet shaved carrots, and finish with a sprinkle of green onions and sesame seeds.

Ingredient notes

• Ground beef – I’ve used lean ground beef for these beef bowls, but you could opt for a more traditional dish by using thinly sliced and marinated ribeye, top sirloin, or brisket. 
• Green onions – Added to the ground beef mixture plus more for garnish. Apart from playing with the rest of the flavors in these beef bowls, the green onions, like the cucumber and avocado, help to cool down the spice. 
• Bulgogi sauce – A sweet and savory mix of soy sauce, ginger, brown sugar, pear, garlic, mirin, sesame oil, and red pepper flakes (optional).
• Chili garlic aioli – This creamy chili garlic sauce is incredibly delicious and easy to make with simple ingredients, such as sour cream, mayonnaise, lemon juice, chili powder, garlic, cumin, and salt. 
• Kimchi – Use homemade kimchi or store-bought. 
• Fresh toppings – Sliced avocado, cucumber, red cabbage, and shaved carrots. Adjust as desired. 
• White rice – Make a batch of instant pot rice ahead of this recipe for convenience. Feel free to swap out the rice for quinoa or noodles. 

More ways to use Korean bulgogi

Bulgogi (Korean for “fire meat”) traditionally features thin slices of beef marinated in a sweet-savory Asian sauce, then pan-fried or grilled until tender. Whether you make classic Korean bulgogi or opt for ground beef, it’s a delicious element that can be enjoyed in various ways:

• Filling for tacos and wraps: Load your beef bulgogi into these Korean tacos or wraps (tortilla or crisp lettuce leaves). 
• Meat sauce for pasta: Spoon it over Asian noodles varieties, such as ramen, udon, rice Vermicelli, Lo Mein, and more!

Tips and tricks

• Make the kimchi at least 1 week ahead of time so it can properly ferment or use store bought kimchi instead. You can usually find it in the refrigerated section at most grocery stores.
• The chili garlic aioli can be made and kept in the fridge up to 3 days in advance. Give it a good stir before drizzling over the freshly assembled beef bowls. 
• Cook the bulgogi ground beef mixture in a skillet large enough that it browns well with slight caramelization, otherwise work in batches if the skillet isn’t big enough. 
• Cook the rice ahead so that these Korean beef bowls can be assembled as soon as the bulgogi beef is ready. 

Storing

• Store leftover beef bulgogi mixture (without fresh toppings) in an airtight container in the fridge for 4-5 days. You can reheat it in the microwave or in a heated skillet until warmed through and add fresh toppings just before serving again over rice or another base of choice. 
• Leftover chili garlic aioli sauce can be transferred to an airtight container or sealed jar and stored in the fridge for up to 1 week. Give it a good stir before using again. 
• Freeze the beef bulgogi and rice in an airtight container or freezer-safe resealable bag for up to 2 months. Thaw overnight in the fridge when ready to reheat and enjoy again.