This Korean Beef Bulgogi over Rice is a fast, flavorful dish that brings bold, savory flavors to your dinner table in under 20 minutes. It’s made with ground beef for simplicity, but still delivers the unmistakable sweet-salty umami richness of traditional bulgogi—plus it’s all cooked in the air fryer for easy cleanup.
The combination of soy sauce, garlic, ginger, and sesame oil is a classic Korean flavor base. It marinates quickly and browns beautifully in the air fryer, making it perfect for busy nights or quick lunches.
Served over hot rice and topped with sesame seeds and scallions, this dish is comforting, satisfying, and packed with flavor—no stove required.
Ingredients
- 10 oz ground beef
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1 teaspoon freshly grated ginger
- ½ teaspoon salt
- ⅛ teaspoon black pepper
To serve:
- Cooked rice
- Sesame seeds
- Green onions, finely chopped
Instructions
- Preheat your air fryer to 400°F (200°C).
- In a medium bowl, mix the ground beef with soy sauce, sesame oil, garlic, sugar, ginger, salt, and pepper until evenly combined.
- Let the mixture marinate for about 10 minutes.
- Pour the beef mixture into a small baking tray that fits your air fryer basket.
- Place the tray in the air fryer and cook for 8–10 minutes, stirring once halfway, until fully cooked and slightly crisp at the edges.
- To serve, scoop cooked rice into bowls, top with the hot bulgogi beef, and garnish with sesame seeds and chopped green onions.
Serving Suggestions
- Add a fried or soft-boiled egg on top for extra richness.
- Serve with kimchi, pickled radish, or a side of sautéed spinach.
- Try it in lettuce wraps with rice for a lighter version.
Storage & Reheating
- Fridge: Store cooked bulgogi in an airtight container for up to 3 days.
- Reheat: Reheat in the air fryer at 350°F for 3–4 minutes or in the microwave.
- Freezer: Freeze cooked beef in a sealed container for up to 1 month. Thaw and reheat before serving.
Frequently Asked Questions
Can I use another protein?
Yes, ground turkey or ground chicken works well, though beef offers the richest flavor closest to traditional bulgogi.
Is this spicy?
Not at all. To make it spicy, add a teaspoon of gochujang or red pepper flakes to the marinade.
Can I make this ahead?
Absolutely—marinate the beef and keep it in the fridge for up to 24 hours before cooking.
What kind of rice is best?
Short-grain white rice or jasmine rice works beautifully, but you can use brown rice or cauliflower rice for a lighter option.