Beef Bulgogi Bowl

Beef Bulgogi Bowl is a popular Korean dish that you can make at home! Thinly sliced rib eye or sirloin steak is marinated and becomes super tender and flavorful. Add to bowls with cooked rice and your favorite toppings such as kimchi, a fried egg, veggies, and more!

Is it just me or does everything taste better in 'bowl' form? I love loading up my bowl with lots of toppings and texture. The best part? It allows each person to pick their own combination so no worries about pleasing picky eaters!

Jump to:

• Why I Love It:
• Ingredients and Equipment
• Step by Step Instructions
• Variations
• Leftovers and Storage
• Recipe Tips
• Frequently Asked Questions
• Serving Ideas
• Other Asian-Inspired Recipes
• Recipe
• Reviews

Why I Love It:

• Tender Beef - The thinly sliced steak stays super tender thanks to the marinade and quick sear in the pan.
• Quick Cooking - The beef slices cook in just a minute or two!
• Customizable Bowls - You can use your favorite bowl pairings such as rice, veggies, kimchi, and more!

Ingredients and Equipment

• Ribeye or Top Sirloin steak - make sure to slice it very thin so it gets super tender!
• Low Sodium Soy Sauce
• Brown Sugar - light or dark brown sugar works
• Sesame Oil
• Chili Garlic Sauce or Gochujang
• Rice Wine Vinegar
• Minced Garlic
• Minced Ginger
• Vegetable Oil - or other neutral, high heat cooking oil. I use canola oil.
• Bowl Ingredients - Cooked Rice, Kimchi, Cucumber, Sesame Seeds, Green Onions, and more!
• Sharp Knife and Cutting Board - Using a sharp knife is key to slicing the steak in to super thin slices (the thinner they are, the more tender the bulgogi will be!).
• Large Pan - I like to use a large, sauté pan (not non stick) to be able to sear a large amount of beef at once.
• Large Bowl - Use a large bowl to marinate the beef slices.

Step by Step Instructions

1. Slice Beef - Start by slicing the steak into thin slices (it helps to pop the steak in the freezer for about 30 minutes first).
2. Marinate Beef - Mix up the marinade in a large bowl and toss in the beef slices. Cover the bowl with plastic wrap and marinate in the fridge for at least 2 hours and up to overnight.
3. Cook Beef - Heat up a large sauté pan over high heat and add about a tablespoon of vegetable oil. Working in batches, use a slotted spoon or tongs to add a layer of the beef slices (allow excess marinade to drip off into the bowl). Quickly sear the beef on all sides (since the slices are thin, they cook fast!) and remove to a plate. Repeat with remaining beef - if needed, wipe out excess sauce in the pan and add a little more oil.
4. Assemble Bowls - Assemble the beef bulgogi bowls with white rice and your choice of toppings such as kimchi, cucumber, and sliced green onions/sesame seeds.

Variations

• Ground Beef Bulgogi Bowl - Want to use ground beef? Make this easy Korean Ground Beef instead.
• Slow Cooker Korean Beef - Instead of using steak, you can also cook a chuck roast low and slow in your crockpot using this Slow Cooker recipe.
• Chicken or Pork Bulgogi - Although beef is most common, you can also use sliced chicken or pork with the marinade. The amount of time to cook will vary slightly.

Leftovers and Storage

Storage - Leftover beef can be stored in an airtight container in the fridge for up to 4 days OR frozen for up to 3 months.

Reheating - I prefer to reheat the steak quickly in a hot pan. But you can also microwave it if you're warming it up with the cooked rice.

Recipe Tips

• Freeze Steak Before Slicing - Freezing the steak for about 30 minutes makes it much easier slice into super thin slices.
• Cook in Batches - Cooking in batches helps make sure you don't overcrowd the pan which can make it harder to get a good sear and browning on the steak.
• Allow Excess Marinade to Drip Off - This is crucial to getting a good browning is to not have too much moisture and marinade in the pan when cooking the steak slices.

Frequently Asked Questions

Serving Ideas

What sides go with bulgogi? Load up your bulgogi bowl with any of the below pairings - my favorite is rice, kimchi, and cucumber with a generous sprinkle of sesame seeds and sliced green onions.

• Cooked White Rice
• Fried Rice
• Kimchi
• Fried Eggs
• Cucumber Ribbons
• Carrot Ribbons
• Pickled Red Onions
• Sliced Green Onions
• Sesame Seeds

Other Asian-Inspired Recipes

• Baked Sticky Korean Wings - Baking them in the oven makes them lighter than fried, but they’re still super crispy. Toss them in the Korean-inspired sauce made with Gochujang.
• Grilled Sesame Chicken Thighs - The soy marinade uses only 6 simple ingredients. The results are moist chicken thighs with perfect grill marks.
• Air Fryer Orange Chicken - Crispy breaded pieces of chicken thighs are tossed in a super easy orange sauce. Ready in just 30 minutes and family friendly!
• Pork Egg Roll Bowls - Easy one-pan dinner that takes just 15 minutes to cook! Low carb and keto friendly as well. Tastes just like an egg roll without the wrapper.

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