Description
This Easy Beef Bulgogi Bowls recipe features tender, thinly sliced ribeye or sirloin steak marinated in a flavorful blend of soy sauce, brown sugar, sesame oil, chili garlic sauce, and aromatic ingredients. Served over steamed rice with a fried egg, kimchi, and fresh cucumber ribbons, these bowls offer a delicious, satisfying Korean-inspired meal that’s quick to prepare and perfect for weeknights.
Ingredients
Scale
For the Beef Bulgogi:
- 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
- Prepare the Marinade: In a large mixing bowl, combine soy sauce, light brown sugar, sesame oil, chili garlic sauce or Gochujang, rice wine vinegar, minced garlic, minced ginger, and thinly sliced shallots. Mix thoroughly until the sugar dissolves and all ingredients are well incorporated.
- Marinate the Beef: Add the thinly sliced ribeye or top sirloin steak to the marinade. Toss the beef slices well to ensure each piece is evenly coated with the sauce. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat. For best results, marinate for up to 2 hours.
- Cook the Beef: Heat 2 tablespoons of vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated beef slices in batches to avoid overcrowding. Sear the meat quickly, cooking for about 2-3 minutes per side until browned and cooked through. Remove the cooked beef and set aside. Repeat with remaining beef.
- Cook the Rice and Eggs: While cooking the beef, prepare 3 cups of steamed rice according to package instructions. In a separate pan, fry 4 eggs sunny side up or to your liking, using a little oil to prevent sticking.
- Prepare the Cucumber Ribbons: Use a vegetable peeler or mandoline to slice the English cucumber into thin ribbons. Set aside for garnish.
- Assemble the Bulgogi Bowls: Divide the cooked rice among four serving bowls. Layer each bowl with a portion of cooked beef bulgogi, a fried egg, a scoop of kimchi, and a handful of cucumber ribbons on the side. Serve immediately while warm.
Notes
- For thinner slices of beef, partially freeze the meat for 30-40 minutes before slicing to achieve thin, even pieces.
- Adjust chili garlic sauce or Gochujang according to your preferred spice level.
- If preferred, you can substitute rice with quinoa or cauliflower rice for a healthier alternative.
- Leftover bulgogi can be stored in the refrigerator for up to 3 days and reheated gently.
Keywords: beef bulgogi, Korean beef bowl, easy dinner, weeknight meal, Korean recipe, marinated beef, rice bowl