Ingredients
🟡 For the Bulgogi Beef:
1 lb ribeye or sirloin, thinly sliced
1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp grated ginger
1/4 tsp black pepper
1 tsp gochujang (optional for spice)
1/2 onion, thinly sliced
1 green onion, chopped
1 tsp sesame seeds
🟡 For the Bowls:
2 cups cooked white rice or jasmine rice
1 cup shredded carrots
1 cup cucumber slices
Kimchi (optional)
Fried egg (optional)
Instructions
1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, and gochujang.
2. Add sliced beef and onion to marinade. Toss to coat and marinate for at least 30 minutes (or overnight).
3. Heat a large skillet over medium-high heat. Add beef and sear in batches until caramelized, 2–3 minutes per side. Don’t overcrowd the pan.
4. Assemble bowls with a base of rice, topped with beef bulgogi, carrots, cucumbers, and kimchi.
5. Optional: Add a fried egg on top and sprinkle with sesame seeds and green onion.
6. Serve immediately with extra sauce or chili paste on the side.
Notes
Freeze beef for 15 minutes for easier slicing.
Use pre-cooked rice to save time.
This recipe also works great in lettuce wraps or with noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 10g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg
Keywords: beef bulgogi bowls, korean bbq bowl, easy bulgogi rice bowl