Easy College Eats | A Twist on Bulgogi Bowls

Bulgogi bowls

I’ve been branching out from my usual local/Hawaiian/Japanese food favorites during my weekly dinner prep and one of my most recent well-loved recipes is for my nontraditional bulgogi bowls using ground beef instead of sliced meat. My family loves Korean food, so I grew up eating the cuisine with my favorite choices being bbq chicken, kalbi, and bulgogi. Bulgogi is a type of Korean bbq beef which is usually thinly sliced, marinated in a sweet and savory sauce, and then grilled or barbecued. I didn’t have sliced beef on hand so I used ground beef instead for an unusual twist on this classic dish. I also quickly pickled carrot strings for added crunch and served the meat and carrots with soft rice. The whole dinner took me 30 minutes to cook (add an extra 10 mins for the rice) and I had enough for two servings!


  • Half pound of ground beef
  • One and a half cups Japanese rice
  • Half cup shredded carrots
  • Three tablespoons white vinegar
  • Half cup bulgogi sauce (1/3 cup shoyu, 1 tablespoon sesame oil, 3 tablespoons sugar)
  • Three steps green onions
  • One tablespoon sesame seeds
  • One teaspoon sugar
  • Salt, pepper to taste


  • Wash rice and cook according to amount in rice cooker.
  • Shred carrots with cheese grater and add one tablespoon of vinegar, one teaspoon sugar, and pinch of salt in a bowl. Place on the side to pickle for 20 minutes.
  • While carrots are pickling, chop green onions and toss in hot oiled pan for 30 seconds.
  • Add ground beef to pan and cook until brown and crispy.
  • Add two tablespoons of vinegar and bulgogi sauce mixture on top of beef.
  • Allow beef to simmer in sauce for five minutes and sprinkle with sesame seeds and salt and pepper.
  • Once rice is finished cooking, top with bulgogi beef, carrots, green onions, and remaining sesame seeds.