Easy Korean Ground Beef Bulgogi Bowl with Veggies

If you’re craving bold, savory flavors but need something quick and healthy for busy weeknights, this Korean Ground Beef Bulgogi with Veggies recipe is a must-try. It’s a lighter, faster twist on traditional bulgogi—made with lean ground beef, a flavorful sauce, and a hearty mix of broccoli and carrots. Ready in under 30 minutes, it’s perfect for meal prep or a satisfying dinner your whole family will love.

Why You’ll Love It

Traditional beef bulgogi is a popular Korean recipe and it’s usually one of the most popular dishes on the menu at Korean restaurants. It’s typically made with rib eye or sirloin steak that’s thinly sliced and marinated in a traditional bulgogi marinade. 

For my version of this recipe, we’re going to take a shortcut and use lean ground beef. Lean ground beef cooks quickly and doesn’t require any raw handling or cutting. It absorbs the classic bulgogi sauce really well too – so you’re not missing out on any of the delicious flavors! 

The savory bulgogi sauce is a mixture of sweet, savory, and a hint of spice. The soy sauce brings a deep umami richness, while the brown sugar adds a touch of sweetness. Adding this savory sauce onto your ground beef is a tasty way to get enough protein at your meal. In addition to being a great source of protein beef is also rich in iron, vitamin B12, and zinc.

Cooking the veggies at the same time as your ground beef bulgogi allows you to easily ensure you’re getting enough fiber and antioxidants at your meal. Fiber is a slowly digested carbohydrate that keeps us feeling full for longer periods of time. It’s also vital for optimizing your gut health and keeping your blood sugar levels more stable. The broccoli and carrots are great sources of the antioxidants vitamin C, lutein, and beta-carotene. Antioxidants help to lower inflammation, which is a key contributor to medical conditions like PCOS, insulin resistance, and heart disease. 

Ingredients You’ll Need

While the recipe title may sound intimidating, the ingredients you need for this Korean ground beef bulgogi recipe are simple and can easily be found at Asian grocery stores or even your local grocery store. Here’s what you’ll need to make it. 

Korean Ground Beef Ingredients: 

• Oil – I generally use olive oil here but you can also use avocado oil or sesame oil if you’d prefer. 

• Ground beef – I recommend choosing a lean ground beef to decrease the amount of saturated fat in this dish. I usually opt for 90% or 93% lean ground beef. 

• Garlic – fresh garlic adds a lot of flavor to this dish. If you don’t already have one, I highly recommend getting a garlic press to make mincing garlic easier. 

• Green onions – this adds a sharp flavor boost to this Korean recipe.

Bulgogi Sauce Ingredients:

• Soy sauce – since traditional soy sauce is high in sodium, I recommend choosing a low-sodium soy sauce. If you’re gluten-free, you can substitute tamari sauce. If you’re gluten-free and soy-free, you can substitute coconut aminos. 

• Brown sugar – this adds a hint of sweetness to the bulgogi sauce. 

• Rice vinegar – some rice vinegars are seasoned with added sugar so I’d recommend opting for an unseasoned rice vinegar if it’s available to you.

• Sesame oil – one of the hallmark flavors in Korean cuisine. It offers a warm, roasted, nutty taste.

• Crushed red pepper flakes – this gives you just a hint of spice! You can adjust the amount you use to your personal preference.

• Ground ginger – another spice that’s a staple in Asian cuisine. It’s a warm spice with a hint of zing.

Vegetable Ingredients:

• Broccoli – broccoli is rich in antioxidants. I prefer to use fresh vegetables but you can easily take a shortcut by purchasing pre-washed and chopped broccoli.

• Carrots – you can julienne your own carrots into thin, stick-like strips. I personally use matchstick carrots like these to save time!

• Olive oil – rich in monounsaturated fats to help lower inflammation while providing a mild neutral flavor.

• Salt + black pepper to taste

How To Make Korean Bulgogi Ground Beef with Veggies

This recipe is a pretty easy meal to put together. Here’s how you’re going to do it. 

Step One: Roast Your Veggies

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Spread the chopped broccoli and julienne carrots (or match stick carrots) onto the baking sheet in a single layer and drizzle with olive oil, salt and pepper. Roast the veggies for approximately 22 to 25 minutes, tossing halfway through. 

Step Two: Make Your Korean Beef Bulgogi

Heat oil in a large skillet over medium heat. Add minced garlic and sliced green onion and cook until fragrant, about 1 min. Add the ground beef to the skillet. Cook until the beef starts to turn brown, breaking up occasionally with a wooden spoon into small pieces. Once cooked through, drain any excess fat. 

In a small bowl, mix the Korean bulgogi sauce ingredients together: soy sauce, brown sugar, rice vinegar, sesame oil, crushed red pepper, and ground ginger. Add the sauce mixture to the skillet with the cooked ground meat and cook for another 2 minutes. 

Optionally, you can add the roasted veggies right into your skillet and mix with the Korean beef bulgogi. This gets the veggies coated in the delicious sauce!

Step Three: Serve

Add sesame seeds or any additional green onions you may have as garnish, if desired. Serve with fried rice, brown rice, white rice, or soba noodles. For a low carb option, serve with cauliflower rice or in lettuce wraps. 

How To Store It 

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat leftovers in the microwave prior to enjoying again. 

Tips, Suggestions + Variations

• Use 90-93% lean ground beef to keep the saturated fat content lower.
• Substitute ground turkey or ground chicken for a leaner protein option.
• Use tamari or coconut aminos instead of soy sauce for a gluten-free option. Use the coconut aminos if you need a soy-free option.
• Substitute honey or agave nectar in place of brown sugar if you prefer natural sweeteners.
• Fresh ginger (about 1 tsp grated) can replace ground ginger for a more vibrant, zesty flavor.
• Increase the antioxidants and nutrition by adding more vegetables like shredded cabbage or bell peppers.
• Spice it up by adding more crushed red pepper, a squirt of sriracha, or a spoonful of gochujang sauce for extra heat.
• Spoon it over rice, cauliflower rice, noodles, or wrap it in lettuce cups for a low-carb option.
• Top it off with a soft-boiled egg, fried egg, sesame seeds, or extra green onions.
• Make it a bowl: Pair with probiotic-rich kimchi, pickled cucumbers, or avocado for a well-rounded Korean ground beef bowl.

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If you make this Korean Ground Beef Bulgogi with Veggies recipe, please consider leaving a ⭐⭐⭐⭐⭐ star rating and review at the end of this blog post. This is incredibly helpful to me, my small business, and to other readers!