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black bowl on a napkin filled with rice, bulgogi, and fried egg
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5 from 2 votes

Bulgogi Bowls

Salty-sweet, caramelized bits of ground beef piled high into rice bowls. A quivering fried egg that spills into golden splendor when you break it with a spoon. Bulgogi Bowls are the best kind of 15-minute dinner!
Prep Time5 mins
Cook Time10 mins
Course: Dinner, Lunch
Cuisine: Fusion Food, Korean
Keyword: Beef, Bowls, Bulgogi, Rice
Servings: 4
Author: The Subversive Table | Lis Lam


  • wok or cast iron pan, preferably


  • 1 lb extra lean ground beef
  • 1/2 large onion, diced
  • 2 green onions, chopped


  • 1/2 large onion, grated
  • 4 cloves garlic, minced
  • 3 Tbsp soy sauce (not the low sodium kind)
  • 1 1/2 Tbsp sugar
  • 1 Tbsp Mirin (Korean sweet cooking wine) rice wine also works
  • 1 Tbsp sesame oil

Assemble into bowls:

  • 4 cups (cooked) rice
  • 4 sunny side up eggs


  • While the rice cooks, prep the onion. You will need 1 large onion. Grate 1/2 onion on a box grater so that it becomes juicy, onion pulp. Dice the other 1/2 onion in a medium dice.
    two white bowls on grey background, one filled with grated onion and the other filled with diced onion
  • Marinate ground beef with grated onion, garlic, soy sauce, sugar, Mirin, and sesame oil.
    ingredients for ground beef bulgogi
  • Heat up wok or cast iron skillet on medium heat. When the pan is warm, add 1-2 Tbsp neutral oil (I use grapeseed oil) and swirl around in the pan. Add onion and saute until soft and translucent, about 2 minutes.
    sauteed onion in cast iron wok with spatula on the side
  • Increase the heat to medium-high heat. Add the marinated ground beef and keep cooking, breaking apart big chunks with a metal spatula or wooden spoon. Initially, a lot of liquid will release from the meat. Keep cooking until most of the liquid has evaporated and the meat has turned dark brown in color with crispy edges, about 8-10 minutes.
    cast iron wok filled with ground beef, spatula on the side
  • Remove from heat and add green onion and sesame seeds.
    ground beef bulgogi with green onion garnish in cast iron wok with spatula on the side
  • While the meat cooks down, fry 4 eggs in a cast iron pan or non-stick skillet.
  • Assemble into bowls: Evenly divide rice among 4 bowls. 1 cup cooked rice is a generous portion so feel free to adjust, according to your preference. Evenly divide ground beef bulgogi over the rice. Top with a fried egg. Enjoy!
    black bowl on a napkin filled with rice, bulgogi, and fried egg