Print

Easy Beef Bulgogi Bowls Recipe

Print Recipe

★★★★★

4.9 from 139 reviews

This Easy Beef Bulgogi Bowls recipe features tender, marinated ribeye or top sirloin steak slices cooked with a flavorful blend of soy sauce, brown sugar, sesame oil, and chili garlic sauce. Paired with fluffy cooked rice, fried eggs, crunchy cucumber ribbons, and tangy kimchi, this Korean-inspired dish is a perfect balance of sweet, spicy, and savory flavors ideal for a satisfying weeknight meal.

Ingredients

Scale

Beef Bulgogi Marinade and Meat

  • 1/2 cup soy sauce
  • 1/2 cup packed light brown sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons chili garlic sauce or Gochujang chili sauce, or more to taste
  • 1/4 cup rice wine vinegar
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 1/4 cup thinly sliced shallots
  • 2 pounds ribeye or top sirloin steaks, cut into 1/8-inch-thick slices
  • 2 tablespoons vegetable oil

For Assembling the Bowls

  • 3 cups cooked rice
  • 4 fried eggs
  • 1 cup homemade or store-bought kimchi
  • 1 English cucumber, cut into ribbons

Instructions

  1. Prepare the Marinade: In a large bowl, whisk together soy sauce, light brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, minced garlic, minced ginger, and sliced shallots until the sugar dissolves and the mixture is well combined.
  2. Marinate the Beef: Add the thinly sliced ribeye or top sirloin steak to the marinade. Toss well to coat all pieces thoroughly. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
  3. Cook the Beef: Heat vegetable oil in a large skillet or pan over medium-high heat. Remove beef slices from the marinade, letting excess drip off, and cook in batches to avoid crowding. Sear the beef slices for about 2-3 minutes per side until browned and cooked through but still tender.
  4. Prepare the Rice and Eggs: While cooking the beef, warm the cooked rice if not freshly made. In a separate pan, fry the eggs sunny-side-up or to your preference.
  5. Prepare the Cucumber: Using a vegetable peeler or mandoline, slice the English cucumber into thin ribbons and set aside.
  6. Assemble the Bowls: Divide the warm cooked rice evenly among four bowls. Top each with a portion of the cooked beef bulgogi, one fried egg, a scoop of kimchi, and garnish with cucumber ribbons.
  7. Serve: Serve the bowls immediately while the beef is still warm. Optionally, add more chili garlic sauce or sesame seeds for extra flavor.

Notes

  • For tender and thin beef slices, partially freezing the steak for 30 minutes before slicing helps achieve the perfect thinness.
  • Adjust the chili garlic or gochujang sauce amount to your preferred spice level.
  • Use leftover rice or freshly cooked rice based on availability; freshly cooked rice will yield a better texture.
  • Kimchi can be homemade for authenticity or store-bought for convenience.
  • Vegetable oil can be substituted with any neutral oil with a high smoke point for cooking the beef.

Keywords: Beef Bulgogi, Korean Beef Bowl, Bulgogi Bowls, Easy Korean Recipes, Spicy Beef Bowl, Rice Bowl Recipes

Find it online: https://busyrecipe.com/easy-beef-bulgogi-bowls-recipe/