Bulgogi Bowl

4 bowls
35 min

This meal. This meal right here is my go-to. Out of everything I make, this is my husband's FAVORITE. I made a huge batch of the meat and rice that I keep in my freezer so all I have to do if I make this is prepare the vegetables/toppings.

I made a version of this a couple years ago and since then I can honestly say I perfected it 🙌 whenever we have guests I either make this or my cauliflower gnocchi skillet (see earlier post for this recipe!)

For similar nutritious and delicious recipes like this follow me on my Instagram @nutritiousnicole_rdn

Recipe details
  • 4  bowls
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Bulgogi Bowls
  • 2 cups jasmine rice
  • 2 lbs ground beef (lean)
  • 1 tbsp fresh ginger
  • 1 tbsp sesame seeds
  • 2 tbsp Rice vinegar
  • 2 zucchini squash
  • 4 carrots
  • 2 cucumbers
  • 1 avocado
  • 1/4 cup cashews
  • 1/2 cup bolgogi sauce
  • 1/4 cup harissa cream sauce (mix 1 tbsp harissa paste with 1/4 cup Greek yogurt, 1 tsp garlic, 1 tsp olive oil)
  • 1 tbsp furikake seasoning
Bulgogi Bowls
1. Start by making the jasmine rice by package directions
2. In a medium skillet saute the ginger, sesame seeds, & 1 tbsp rice vinegar for a couple minutes
3. Add ground beef and cook thoroughly
4. In the meantime, take a vegetable peeler and peel one side of the zucchini until you reach the seeded middle, then repeat on all 4 sides
5. Do the same thing with the carrots
6. Add zucchini and carrots to the same pan and saute for a couple minutes until softened
7. In a small bowl, using the vegetable peeler, use the same method for the cucumbers
8. Add 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp salt to cucumber bowl and mix thoroughly. Let sit until ready to serve
9. In serving bowl, add desired amount of rice. Top with beef, sautéed vegetables, "pickled" cucumber, cashews, avocado, bulgogi sauce, harissa cream sauce, furikake seasoning