Description
These Easy Beef Bulgogi Bowls are bold, savory, and packed with Korean-inspired flavors. Featuring tender marinated beef, spicy-sweet sauce, fluffy rice, kimchi, and a fried egg—this dish is your ultimate weeknight flavor bomb.
Ingredients
For the Beef Bulgogi:
½ cup soy sauce
½ cup packed light brown sugar
1 tablespoon sesame oil
2 tablespoons chili garlic sauce or Gochujang (adjust to taste)
¼ cup rice wine vinegar
2 tablespoons minced garlic
2 tablespoons minced ginger
¼ cup thinly sliced shallots
2 pounds ribeye or top sirloin steak, sliced
⅛-inch thin
2 tablespoons vegetable oil
For the Bowl Assembly:
3 cups cooked rice
4 fried eggs
1 cup kimchi (homemade or store-bought)
1 English cucumber, sliced into ribbons
Instructions
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In a large mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice vinegar, garlic, ginger, and shallots until well combined.
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Add the thinly sliced beef to the marinade, toss to coat, cover, and refrigerate for at least 2 hours or overnight for maximum flavor.
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Heat a large skillet or sauté pan over high heat. Add vegetable oil.
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Using a slotted spoon, add marinated beef to the pan in batches. Sear quickly on all sides, cooking just until browned. Transfer cooked beef to a plate and continue with remaining meat.
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To assemble the bowls, divide the cooked rice among 4 serving bowls.
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Top each with beef bulgogi, one fried egg, a scoop of kimchi, and cucumber ribbons.
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Serve immediately and enjoy hot.
Notes
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Beef Slicing Tip: Freeze the steak for 30 minutes before slicing for ultra-thin pieces.
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Spice Level: Adjust the amount of chili garlic sauce or Gochujang depending on your heat preference.
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Meal Prep: You can marinate the beef the night before and cook it fresh for quick assembly.
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Add-Ons: Pickled radish, shredded carrots, or sesame seeds make great garnishes.
- Prep Time: 20 minutes (plus marinating)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired