Spicy Korean Ground Beef Bulgogi Quinoa Bowl Recipe
When it comes to easy dinners for busy weeknights, I have my favorites and this beef bulgogi quinoa bowl is definitely one of them! Boring ground beef transforms into deeply savory bulgogi in just 30 minutes. This spicy quinoa bowl delivers restaurant flavor without the price tag or wait. Caramelized beef with a sticky glaze meets nutty quinoa loaded with crisp veggies and green onions. One bowl, zero regrets, maximum umami punch that beats delivery every time! These Korean beef bowls are simple to make and will satisfy your craving every time. Trust me, you will make these quinoa bowls on repeat! Full recipe card below.
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What is a Quinoa Bulgogi Beef Bowl?
If you have been to the fast casual Korean chain Bonchon, you have likely tried this highly craveable, sweet and savory BBQ dish that keeps you coming back for more! But if not let me explain. Bulgogi is a popular Korean beef recipe most commonly made with thin strips of steak, marinated in a sticky chili garlic sauce and served over a bed of white rice. This highly addicting sauce is full of big umami flavors and the name bulgogi actually means fire meat, so it also comes with a kick.
In this recipe I used the savory sticky meat concept from Korean food to create ground beef bulgogi bowls using quinoa instead of a fluffy rice. Quinoa is naturally gluten free, higher in fiber and protein than rice and contains less carbs. It has a very similar size to rice and can be used in many of the same ways to create different grain bowls.
Why You Will Love This Recipe
This is a really easy recipe that only takes 30 minutes to make and it provides great leftovers for meal prep. Not to mention it tastes like you ordered takeout without the price tag.
Bulgogi Quinoa Bowl Ingredients
This simple ground beef recipe is an easy dinner with so much flavor! It uses basic Asian ingredients but I will walk you through where substitutions can be made and what will yield the best results.
Bulgogi Sauce Ingredients
Making a homemade sauce is optional, but it only takes 10 minutes with my simple recipe! It uses basic Asian pantry staples without the extra cost or additives in store bought sauces. To make my homemade sauce you will need the following ingredients. For notes on why I use these, see my full bulgogi sauce recipe.
- Soy Sauce
- Chili Paste
- Rice Wine Vinegar
- Sesame Oil
- Brown Sugar
- Fresh Ginger
- Fresh Garlic
- Lime Juice
Bulgogi Bowl Ingredients
- Quinoa – Quinoa is the base of this bowl. It is a small, bead like gluten free whole grain. It has a neutral earthy flavor and is the perfect base for a grain bowl like this. Brown rice would be the closest substitute here. Quinoa can typically be found in grocery stores near the rice.
- Ground Meat – Traditional Korean bulgogi is usually made with either top sirloin or ribeye steak, but to simplify the concept, I chose to use lean ground beef. You could also use ground pork or ground turkey if you prefer, but I have not tried those.
- Red Peppers – I like to add a few orange, yellow, or red bell peppers for added sweetness, color, and an extra veggie component.
- Carrots – Filling a guilty pleasure with a bunch of veggies is what makes this Korean dish more guilt free, haha! Pre-shredded carrots or whole carrots shredded in a food processor both work.
- Green Onions – Green onions are a staple when it comes to Korean cuisine. They add a lot of flavor and are best served raw. All that makes them the perfect topping for bulgogi bowls.
- Fried Onions – These little fried onions can literally go on anything, like for real! Not just green bean casserole. I wait all year for Costco to sell them in bulk during the holidays so I can stock up! I put them on salads, quesadillas, tacos, wraps, you name it! They give any dish a little crunch and savory saltiness.
- Sriracha Mayo – A little bit of sriracha mayo is so good on these! This is optional, but definitely gives the bowl a little something extra. If you do not have the store bought version, you can easily make a homemade spicy mayo which I have done many times. All you need is mayonnaise and sriracha. Sometimes I add a little lime juice if I have it and salt and pepper, but that’s really all there is to it.
- Additional Toppings – Feel free to add any additional veggies you want. I have made this many times with roasted broccoli when I have it on hand. A sprinkle of sesame seeds on the meat is also good! Or add some mini cucumbers or pickled cucumbers for a little extra acidity.
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Spicy Korean Ground Beef Bulgogi Quinoa Bowl Recipe
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
Description
An easy dinner recipe for a spicy beef bulgogi quinoa bowl that you will make on repeat. Transform boring ground beef into a quinoa bowl with Korean-inspired flavors in just 30 minutes. Caramelized beef with a sticky glaze meets nutty quinoa loaded with crisp veggies and green onions. One bowl, zero regrets! This Korean beef bulgogi bowl is simple to make and will satisfy your takeout craving every time.
Ingredients
- 1/3 cup Low Sodium Soy Sauce
- 1 1/2 tbsp Chili Paste
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 2 tbsp Brown Sugar
- 1/4 tsp Grated Ginger
- 1/4 tsp Black Pepper
- 2 tsp Garlic minced
- 1 Lime Wedge (juice from)
- 1 cup Quinoa
- 1 3/4 cup Water
- 1 lb Ground Beef
- 1 tsp Cornstarch
- 1 Red Bell Pepper (or 3 minis) sliced
- 1/2 cup Shredded Carrots
- 2 tbsp Green Onions chopped
- Sriracha Mayo for topping (optional)
- Fried Onions for topping
- Lime halved and quartered for garnished
Instructions
For the Sauce
- Combine all ingredients in a small bowl and mix with a whisk and set aside.
For the Beef Bowls
- In a medium sized pot, bring 1 3/4 cups of water to a boil and generously salt the water. About 1/4 tsp.
- Once the water is boiling, add the quinoa to the pot, reduce heat, and cover. Cook for 15-20 minutes until the water has completely evaporated. Cooked quinoa should be fluffy and the grains should be popped open.
- While the quinoa cooks, in a large pan over medium high heat, add a small amount of olive oil and sauté the red pepper and shredded carrots until soft. Season with salt and pepper to taste. Remove from heat and set aside.
- In the same large skillet, cook beef over medium heat until it is no longer pink. About 7-10 minutes.
- Drain the excess fat from the meat and return to the pan.
- Pour the bulgogi sauce over the meat and simmer on low heat for about 2 minutes.
- Then add a tsp of cornstarch to thicken the sauce and simmer for another 3 minutes.
- Add a single layer of quinoa to the bottom of a shallow bowl or plate.
- Top with the spicy ground beef, carrots, and peppers.
- Top with green onion, crispy onions, and a drizzle of sriracha mayo.
- Garnish with a slice of lime.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bowls, Dinner
- Method: Stove Top
- Cuisine: Asian, Korean
More Asian Inspired Recipes
- Beef Bulgogi Lettuce Wraps
- Teriyaki Salmon Bite Rice Bowls
- Brothless Egg Ramen Noodles
- Spicy Tuna Poke Bowls
- Shrimp Pad Thai Noodle Bowls
- Costco Teriyaki Wonton Ramen
Storage
One of the reasons I love this bulgogi recipe so much is because next day leftovers are effortless. Store leftover quinoa bowls in an airtight container in the fridge for up to 3 days.
If you only have leftover bulgogi beef, it is the perfect leftover transformation for a quick ramen or tacos!
When to Make Bulgogi Bowls
These delicious Korean beef bowls deliver takeout flavors without the price tag or wait. Perfect for busy weeknights and make great leftovers for a quick lunch. Next time you have a takeout craving, make these instead. They will be ready before the doorbell rings. And when the whole family loves them, they can tip you instead.
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