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Easy Beef Bulgogi Bowls Recipe

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★★★★★

4.7 from 76 reviews

This Easy Beef Bulgogi Bowl recipe features thinly sliced marinated ribeye or top sirloin steak quickly seared to perfection, served over fluffy cooked rice, and topped with a fried egg, tangy kimchi, and fresh cucumber ribbons. The marinade blends savory soy sauce, sweet brown sugar, aromatic sesame oil, spicy chili garlic sauce, zesty rice wine vinegar, garlic, ginger, and shallots, delivering a quintessential Korean BBQ flavor in a simple, approachable dish perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

Marinade and Beef

  • 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

To Serve

  • 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 the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, minced garlic, minced ginger, and thinly sliced shallots until the sugar is dissolved and ingredients are well combined.
  2. Marinate the beef: Add the thinly sliced ribeye or top sirloin steak to the bowl with the marinade. Toss gently to ensure all the beef slices are evenly coated. Cover with plastic wrap and refrigerate for a minimum of 2 hours, or up to overnight, to allow the flavors to deeply infuse.
  3. Sear the beef: Heat a large sauté pan or skillet over high heat. Add the vegetable oil and let it heat until shimmering. Using a slotted spoon, transfer the marinated beef slices from the marinade to the pan, ensuring not to overcrowd the pan so the meat sears rather than steams. Quickly sear the beef on all sides until just cooked through, about 1-2 minutes. Transfer the cooked beef to a plate and set aside.
  4. Assemble the bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with the seared beef bulgogi.
  5. Add the toppings: Top each bowl with one fried egg, a spoonful of kimchi, and a handful of fresh cucumber ribbons for a crisp, refreshing contrast.
  6. Serve immediately: Serve the beef bulgogi bowls hot and enjoy the perfect balance of savory, sweet, spicy, and tangy flavors in every bite.
  7. Kelly’s Note: To slice the steak thinly, place the steak in the freezer for about 30 minutes to firm it up before slicing it thinly with a sharp knife. This makes handling and slicing much easier and results in perfect thin slices for bulgogi.

Notes

  • Use ribeye or top sirloin for tender, flavorful beef.
  • Marinate the beef overnight for deeper flavor infusion.
  • Do not overcrowd the pan to achieve a good sear and avoid steaming the meat.
  • Cucumber ribbons add refreshing crunch and balance the spicy kimchi.
  • Adjust the amount of chili garlic sauce or Gochujang to preferred spice levels.
  • Leftover marinade should not be used as a sauce unless boiled thoroughly to eliminate raw meat bacteria.

Keywords: Beef Bulgogi, Korean beef bowl, bulgogi recipe, Korean BBQ, rice bowl, 30-minute meals, easy Korean recipes

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