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Korean Beef Bulgogi Bowls Recipe Easy Homemade Flavorful Dinner

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A quick and easy Korean beef bulgogi bowl recipe featuring tender marinated beef, simple rice, and crisp veggies for a flavorful and satisfying meal perfect for busy weeknights.

Ingredients

Scale
  • 1 pound thinly sliced beef ribeye or sirloin
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 2 teaspoons grated Asian pear or apple (optional)
  • 1/4 teaspoon black pepper
  • 1 teaspoon toasted sesame seeds (for garnish)
  • 2 cups cooked white or brown rice
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber or kimchi
  • 2 green onions, sliced
  • Optional: steamed spinach or sautéed mushrooms
  • Optional: fried egg per bowl

Instructions

  1. Cook 2 cups of rice according to package instructions (about 15-20 minutes). Fluff and keep warm.
  2. In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated pear, and black pepper. Stir until sugar dissolves.
  3. Add thinly sliced beef to the marinade and toss to coat. Let sit for at least 15 minutes at room temperature or up to 1 hour in the fridge (bring to room temp before cooking).
  4. Heat a large skillet over medium-high heat until hot (2-3 minutes). Add beef in a single layer, cooking in batches if needed. Stir frequently and cook for 4-5 minutes per batch until caramelized and tender. Avoid overcooking.
  5. While beef cooks, prepare veggies: slice green onions, shred carrots, and slice cucumbers or prepare kimchi. Sauté spinach or mushrooms with a pinch of salt for 3-4 minutes if using.
  6. Divide warm rice into four bowls. Top with cooked beef, shredded carrots, cucumbers or kimchi, green onions, and any other veggies. Sprinkle toasted sesame seeds on top.
  7. Optional: Fry an egg sunny-side up and place on top of each bowl.

Notes

Marinate beef for at least 15 minutes for good flavor; up to 1 hour for deeper taste but avoid over 2 hours to prevent mushy texture. Cook beef in batches to avoid steaming and achieve caramelization. Use thinly sliced beef for tenderness. Substitute tamari for gluten-free version. Grated Asian pear or apple tenderizes beef naturally. Let marinade soak in for best flavor. Store beef and rice separately from veggies to avoid sogginess.

Nutrition

Keywords: Korean beef bulgogi, bulgogi bowl, easy Korean recipe, quick dinner, marinated beef, Korean cuisine, weeknight meal

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