Description

A fast, flavorful, and gluten-free twist on Korean bulgogi, using ground beef for a quick, protein-packed dinner.

Ingredients

Scale

Serves 4

For the beef:

1 lb ground beef (grass-fed if possible)
3 cloves garlic, minced
1-inch piece fresh ginger, minced
¼ cup gluten-free tamari (or coconut aminos for soy-free)
2 tbsp brown sugar (or honey)
1 tbsp sesame oil
1 tsp crushed red pepper flakes (adjust to taste)
½ tsp black pepper
1 tsp cornstarch (optional, helps thicken the sauce)
1 tbsp rice vinegar (adds a bit of tang)
3 green onions, sliced (reserve some for garnish)
1 tsp toasted sesame seeds (optional, but recommended)

For serving:

2 cups cooked jasmine rice (or cauliflower rice for low-carb)
1 small cucumber, thinly sliced
1 large carrot, shredded
½ cup kimchi (adds an extra punch)
1 fried egg per bowl (because everything is better with an egg)

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Instructions

Step 1: Make the Rice

If you haven’t already, get that rice cooking. A rice cooker makes life easier, but stovetop works just fine. For perfect fluffy rice, rinse it well before cooking.

Step 2: Cook the Beef

Heat a large skillet over medium-high heat.
Add the ground beef, breaking it up with a spatula. Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
Toss in the garlic and ginger. Stir and cook for about 1 minute until fragrant.

Step 3: Build the Sauce

In a small bowl, mix together tamari, brown sugar, sesame oil, red pepper flakes, black pepper, rice vinegar, and cornstarch.
Pour the sauce over the beef. Stir well and let it simmer for 2–3 minutes until slightly thickened.
Stir in most of the green onions and sesame seeds, reserving some for garnish.

Step 4: Assemble the Bowls

Divide the cooked rice between bowls.
Spoon the beef mixture over the top.
Add fresh veggies—cucumber, carrots, and kimchi.
Top with a fried egg for extra richness.
Sprinkle with reserved green onions and sesame seeds.

Notes

Easily customizable—add more spice, swap the rice, or make it vegetarian with tofu.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 900mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 28g
Cholesterol: 110mg