If you’re ready for a vibrant, comforting meal that’s as satisfying as it is nourishing, you’re going to fall head over heels for these Bulgogi Bowls with Quinoa and Roasted Broccoli. Each bowl is brimming with savory-sweet bulgogi, fluffy quinoa, and caramelized broccoli—easy enough for weeknights, yet feel-good enough to make you crave them again and again!
Why You’ll Love This Recipe
- Well-Balanced and Hearty: Every Bulgogi Bowl with Quinoa and Roasted Broccoli is packed with protein, whole grains, and veggies—making it wholesome and filling without being heavy.
- Lightning-Fast Weeknight Wonder: Most of the work happens in the oven or on the stovetop, so you can multitask and have a delicious meal on the table in under 30 minutes.
- Flavorful Layers in Every Bite: The combination of smoky roasted broccoli, nutty quinoa, and umami-rich bulgogi makes this bowl irresistibly crave-worthy.
- Make It Your Own: You can easily swap proteins, experiment with toppings, or use what’s already in your fridge for endless possibilities.
Ingredients You’ll Need
One of my favorite things about Bulgogi Bowls with Quinoa and Roasted Broccoli is how every ingredient plays a starring role. These aren’t just basic building blocks—they create layers of flavor, color, and texture that make each bite so memorable.
- Quinoa: This hearty, protein-packed grain delivers a nutty flavor and lovely bite—plus, it’s naturally gluten-free!
- Toasted sesame oil: Adds a warm, aromatic richness that infuses the quinoa with authentic Korean-inspired taste.
- Kosher salt and black pepper: Essential for seasoning your grains and veggies to perfection.
- Broccoli: When roasted at high heat, it turns beautifully crisp at the edges and tender inside—it’s the veggie hero of these bowls.
- Grapeseed or olive oil: Ideal for roasting, these oils boost flavor and help the broccoli caramelize deeply.
- Chicken or beef bulgogi + reserved marinade: The marinated protein is the star; the reserved marinade becomes a glossy, umami-packed sauce to drizzle over everything.
- Green onions, sesame seeds, and honey: These finishing touches add crunch, nutty depth, and a kiss of sweetness that tie everything together.
Variations
What’s wonderful about Bulgogi Bowls with Quinoa and Roasted Broccoli is that you can tailor them to exactly what you want or need. Whether you’re cooking for allergies, dietary preferences, or just cleaning out the fridge, this recipe flexes with you!
- Swap the protein: Try tofu for a plant-based version or go for shrimp, pork, or even thinly sliced mushrooms for a vegetarian bulgogi bowl.
- Change up the grains: Don’t have quinoa? Brown rice, farro, or even cauliflower rice work beautifully.
- Add extra veggies: Toss in quick-pickled carrots, snap peas, or sautéed mushrooms for even more color and crunch.
- Pile on the heat: If you’re a spice lover, drizzle on some gochujang or scatter thinly sliced chili peppers over your bowl.
How to Make Bulgogi Bowls with Quinoa and Roasted Broccoli
Step 1: Cook the Quinoa
Start by giving your quinoa a quick rinse in a fine-mesh strainer under cold water—this little step removes any bitterness. Pop the quinoa into a saucepan with water, bring it up to a boil, then let it gently simmer until all the water is absorbed. Five minutes of steaming off the heat turns it perfectly fluffy, ready to soak up the flavors of the bowl.
Step 2: Roast the Broccoli
While the quinoa simmers, crank your oven to 425ºF. Cut the broccoli into long, elegant quarters, toss with your oil of choice and a sprinkle of salt, then roast until golden and lightly charred at the edges. The high heat transforms the florets into crispy, caramelized magic that’s wildly addictive.
Step 3: Prepare and Saucy Bulgogi
Cook your bulgogi—chicken or beef—according to your favorite recipe or the linked instructions. While it sizzles, set the reserved marinade in a small saucepan to bubble and thicken into a glossy, flavor-packed sauce. A quick toss of the cooked bulgogi in this nectar brings it all together in the most mouthwatering way.
Step 4: Assemble Your Bowl
Divide the fluffed quinoa among bowls, nestle the charred broccoli on one side, and top generously with your glistening, saucy bulgogi. Shower with thinly sliced scallions, a scatter of sesame seeds, and just a touch of honey for that extra glimmer. Just like that, Bulgogi Bowls with Quinoa and Roasted Broccoli are ready to wow!
Pro Tips for Making Bulgogi Bowls with Quinoa and Roasted Broccoli
- Ultra-Fluffy Quinoa: Let the cooked quinoa sit, covered, off the heat for 5 minutes, then fluff gently with a fork for the best texture.
- Extra-Roasty Broccoli: Spread broccoli out on a single layer, leaving space between florets—this helps every piece caramelize instead of steaming.
- Bold Bulgogi Flavor: Reduce the reserved marinade until slightly syrupy before tossing your cooked meat for an extra punch of flavor and heat.
- Batch Cooking Magic: Make your bulgogi and quinoa ahead of time and store components separately for easy, healthy lunches all week.
How to Serve Bulgogi Bowls with Quinoa and Roasted Broccoli
Garnishes
The finishing touches truly elevate these Bulgogi Bowls with Quinoa and Roasted Broccoli—think a flourish of green onions, a shower of sesame seeds, and a light drizzle of honey. For extra color, add sliced radishes or a sprinkle of Korean chili flakes (gochugaru). It’s these little details that make every bite pop!
Side Dishes
For a full Korean-inspired spread, serve your Bulgogi Bowls alongside kimchi, pickled cucumbers, or a tangy carrot slaw. A simple miso soup or a side of crunchy seaweed snacks can also round out the meal beautifully.
Creative Ways to Present
Let everyone build their own Bulgogi Bowl with Quinoa and Roasted Broccoli at the table—it’s fun for family style meals. Arrange all the toppings and components on a big platter for a crowd-pleasing DIY-bowl night. Or pack them into lunch bento boxes for a meal that stays gorgeous and fresh until you’re ready to dig in.
Make Ahead and Storage
Storing Leftovers
Store any leftover Bulgogi Bowls with Quinoa and Roasted Broccoli in airtight containers in the fridge. They’ll stay fresh and delicious for up to 4 days, making them my go-to for weekday lunches or fuss-free dinners.
Freezing
You can freeze cooked bulgogi and even the roasted broccoli (though the broccoli will be a little softer after thawing). Freeze components separately and assemble freshly cooked quinoa when you’re ready to enjoy.
Reheating
To reheat, microwave each component separately until just warmed through, or heat gently on the stovetop with a splash of water. Add the garnishes fresh for the brightest flavors and crunch!
FAQs
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Can I make Bulgogi Bowls with Quinoa and Roasted Broccoli vegetarian?
Absolutely! Swap out the chicken or beef bulgogi for marinated tofu or tempeh. Use the same bulgogi marinade to flavor your plant-based protein for amazing results.
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Do I need to use quinoa, or can I substitute another grain?
No worries if quinoa isn’t your thing—brown rice, farro, barley, or even cauliflower rice make wonderful bases for these bowls. Just be sure you have about three cups of cooked grains for the recipe.
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How spicy are Bulgogi Bowls with Quinoa and Roasted Broccoli?
The basic recipe is not very spicy, letting the sweet-savory bulgogi flavors shine, but you can always dial up the heat with chili flakes, sliced peppers, or spicy gochujang sauce to suit your taste!
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Can I meal prep Bulgogi Bowls for the week?
Yes! Cook the bulgogi, quinoa, and broccoli ahead of time; store each separately in the fridge. In the morning or before dinner, simply reheat and assemble. They’re as delicious on day four as they are on day one.
Final Thoughts
There’s something truly special about coming home to a meal like Bulgogi Bowls with Quinoa and Roasted Broccoli—so many colors, so much flavor, and pure comfort in every bite. If you’re looking for a recipe to become a household favorite, give these bowls a try and watch smiles appear at the table. Enjoy, friend!
Print
Bulgogi Bowls with Quinoa and Roasted Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Oven
- Method: Roasting
Description
These Bulgogi Bowls with Quinoa and Roasted Broccoli are a delicious and nutritious meal option that combines flavorful marinated meat with hearty quinoa and roasted broccoli. The bowls are topped with green onions, sesame seeds, and a touch of honey for a perfect balance of flavors.
Ingredients
Ingredients for Bulgogi Bowls:
- 1 cup dry quinoa
- Toasted sesame oil
- Kosher salt and black pepper
- 1 pound broccoli
- 2 teaspoons grapeseed or olive oil
- 1 recipe chicken bulgogi or beef bulgogi marinade reserved
- Green onions, sesame seeds, and honey for serving
Instructions
- Rinse Quinoa: Rinse quinoa with cold water in a fine-mesh strainer; drain.
- Cook Quinoa: Add quinoa and 2 cups water to a saucepan over medium-high heat; bring to a boil, then decrease heat to medium-low and simmer for 10–15 minutes until all water is absorbed. Fluff with a fork and season with sesame oil, salt, and pepper.
- Roast Broccoli: Preheat oven to 425ºF (218ºC). Toss broccoli with oil, salt, and roast on a lined baking sheet for 20–25 minutes until tender and charred.
- Prepare Bulgogi: Cook bulgogi according to recipe instructions and reduce marinade in a saucepan until thickened. Toss cooked meat with the reduced sauce.
- Assemble Bowls: Divide quinoa into serving bowls, top with roasted broccoli and bulgogi. Garnish with scallions, sesame seeds, and a drizzle of honey.
Notes
- Already have some cooked grains on hand? You’ll need about 3 cups cooked grains for this recipe!
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 30mg
