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!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 4-6 servings
- Category: Main
- Method: Stove
- Cuisine: Asian
Ingredients
Beef and Marinade
- 2 pounds rib eye or top sirloin steak
- 1/2 cup low sodium soy sauce
- 1/2 cup packed brown sugar
- 1 tablespoon sesame oil
- 2 tablespoons chili garlic sauce or Gochujang
- 1/4 cup rice wine vinegar
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2-3 tablespoons vegetable oil, for cooking up the beef
Bowl Ingredient Ideas
- Cooked Rice
- Cucumber, sliced into ribbons using a vegetable peeler
- Carrot, sliced into ribbons using a vegetable peeler
- Kimchi
- Fried Eggs
- Sliced Green Onions
- Sesame Seeds
Instructions
- Optional - Chill Beef - I highly recommend popping the steak into the freezer for 30 minutes, this makes it so much easier to slice.
- Slice Beef - Start by slicing the steak into thin slices (about 1/8 inch thick). The thinner the slices, the more tender the end result will be!
- Marinate Beef - Mix up the marinade (not the vegetable oil) 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.
- Cook Beef - Heat up a large sauté pan over high heat and add 1-2 tablespoons 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.
- Assemble Bowls - Assemble the bulgogi bowls with white rice and your choice of toppings such as kimchi, cucumber, and sliced green onions/sesame seeds.
Notes
Storage - Leftover cooked beef can be stored in the fridge for up to 4 days or frozen for up to 3 months. I recommend storing the beef separately from the veggies and other bowl ingredients for easier reheating.
Nutrition
- Serving Size: 1/4 of the beef + rice, kimchi, and veggies
- Calories: 651
- Sugar: 29.9 g
- Sodium: 1348 mg
- Fat: 18.9 g
- Carbohydrates: 62.2 g
- Fiber: 1.9 g
- Protein: 56.4 g
- Cholesterol: 134 mg
Keywords: Beef Bulgogi Bowl, Bulgogi Bowl, Bulgogi Rice Bowl
Find it online: https://kathleenscravings.com/beef-bulgogi-bowl/