Name: Easy Beef Bulgogi Bowls Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Cuisine: Korean
Ingredients: 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; 3 cups cooked rice; 4 fried eggs; 1 cup homemade or store-bought kimchi; 1 English cucumber, cut into ribbons

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Introduction

Easy Beef Bulgogi Bowls are a quick and flavorful way to enjoy a classic Korean dish at home. Tender marinated beef served over rice with fresh cucumber, spicy kimchi, and a fried egg makes for a satisfying meal that’s perfect for any day of the week.

Two white bowls are placed on a wooden surface with a white marbled texture. Each bowl contains a bed of white rice as the base layer. On top of the rice in both bowls, there is a layer of cooked, dark brown beef mixed with chopped green onions. One bowl has a sunny-side-up egg with a bright yellow yolk resting on the rice, near some fresh green cilantro, thinly sliced cucumber ribbons sprinkled with black sesame seeds, and a small portion of light pink kimchi. The other bowl shows a similar arrangement with a sunny-side-up egg, cilantro, cucumber ribbons, and kimchi, but the kimchi is placed near the egg. There is also a small white bowl on the side filled with kimchi. The photo was taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, minced garlic, minced ginger, and sliced shallots to create the marinade.
Step 2: Add the thinly sliced beef to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours or up to overnight to let the flavors develop.
Step 3: Heat a large sauté pan over high heat and add the vegetable oil. Using a slotted spoon, add the marinated beef in batches, searing quickly on all sides without overcrowding the pan. Transfer the cooked beef to a plate once browned.
Step 4: Divide the cooked rice evenly among four serving bowls. Top each bowl with a portion of the seared beef bulgogi.
Step 5: Place a fried egg on top of each bowl. Add a scoop of kimchi and garnish with cucumber ribbons. Serve immediately while warm.

Tips & Variations

For easier slicing, place the steak in the freezer for 30 minutes before thinly slicing with a sharp knife.
Adjust the amount of chili garlic sauce or Gochujang to control the spiciness according to your preference.
Try adding sliced green onions or toasted sesame seeds as extra garnish for added flavor.
Substitute rice with quinoa or cauliflower rice for a low-carb option.

Storage

Store leftover beef bulgogi and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef in a skillet over medium heat until warmed through and heat the rice in the microwave or on the stove. Avoid adding the cucumber and fried egg until serving to keep them fresh.

How to Serve

Two white bowls are placed on a white marbled textured surface. Each bowl has four layers: the bottom layer is white rice filling most of the bowl, the top right layer has cooked beef strips with a dark brown sauce topped with chopped green onions, the top left layer has thin slices of green cucumber, and the bottom left layer holds a fried egg with a bright yellow yolk. Some kimchi with a reddish-orange color is placed next to the cucumber. Fresh green cilantro garnishes the bowls, and white chopsticks rest on the left bowl. Near the bowls, a small white bowl holds a dark red sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for bulgogi?

Yes, ribeye and top sirloin work best for their tenderness and marbling, but you can also use flank steak or skirt steak if thinly sliced. Just be mindful that tougher cuts may require longer marinating or cooking times.

What can I use as a substitute for chili garlic sauce?

If you don’t have chili garlic sauce or Gochujang, you can use a mix of sriracha and a little miso paste or soy sauce to mimic the spicy and savory flavor, adjusting amounts to taste.