Beef Bulgogi Bowls
Beef Bulgogi Bowls are the perfect mix of quick comfort and bold Korean flavors. With thin-sliced marinated beef, rice, kimchi, cucumbers, and a fried egg, this bowl delivers a complete dinner that feels like takeout — but better.
Equipment
- Mixing bowl
- Skillet
- Knife
- Cutting Board
- Tongs
- Frying Pan
Ingredients
Beef Bulgogi
- 2 pounds ribeye or top sirloin thinly sliced
- 1/2 cup soy sauce
- 1/2 cup light brown sugar packed
- 2 tablespoons chili garlic sauce or gochujang
- 1/4 cup rice wine vinegar
- 1 tablespoon sesame oil
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1/4 cup shallots thinly sliced
- 2 tablespoons vegetable oil for searing
Bowl Assembly
- 3 cups cooked rice
- 4 fried eggs
- 1 cup kimchi homemade or store-bought
- 1 English cucumber cut into ribbons
Instructions
- In a large bowl, whisk together soy sauce, brown sugar, chili garlic sauce, rice vinegar, sesame oil, garlic, ginger, and shallots.
- Add the sliced beef to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, up to overnight.
- Heat a skillet over high heat. Add vegetable oil. Sear the beef in batches using tongs, cooking until browned and caramelized.
- In a separate pan, fry eggs to your desired doneness.
- To assemble, divide rice into four bowls. Top with bulgogi beef, kimchi, cucumber ribbons, and a fried egg. Add garnishes if using.
Notes
Freeze the beef for 20 minutes before slicing to make it easier to cut thin. Don’t overcrowd the pan during cooking to avoid steaming the meat.
Nutrition Facts:
- Calories: 935
- Protein: 58 grams
- Carbohydrates: 69 grams
- Fat: 47 grams
- Saturated Fat: 21 grams
- Cholesterol: 302 milligrams
- Sodium: 2229 milligrams
- Sugar: 30 grams
- Fiber: 1 gram
- Iron: 6.1 milligrams
- Vitamin A: 350 IU
- Vitamin C: 3.4 milligrams
- Calcium: 100 milligrams
- Potassium: 948 milligrams