Name: Easy Beef Bulgogi Bowls Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 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 combine tender, marinated beef with savory, spicy flavors served over rice and topped with fresh accompaniments. This Korean-inspired dish is simple to prepare and perfect for a satisfying weeknight meal.

Two white bowls filled with a layered dish sit on a wooden surface. Each bowl contains a base layer of white rice, topped with stir-fried dark brown beef pieces garnished with sliced green onions. One bowl has a bright yellow fried egg placed on top of the rice on one side, with fresh green cilantro and thin, curled ribbons of light green cucumber sprinkled with black sesame seeds positioned nearby, and a portion of light pink kimchi next to the egg. The other bowl features a similar arrangement with the fried egg, beef, cucumber ribbons, and cilantro apart from the kimchi, which is shown in a small white bowl beside it. Wooden chopsticks rest on one side of the bottom bowl. Photo 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.
Step 2: Add the thinly sliced beef to the marinade and toss to combine. Cover and refrigerate for at least 2 hours or up to overnight to allow flavors to 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. Avoid overcrowding the pan. Transfer cooked beef to a plate.
Step 4: Divide the cooked rice evenly among four bowls. Top each bowl with the seared beef bulgogi.
Step 5: Add a fried egg, a portion of kimchi, and cucumber ribbons to each bowl. Serve immediately.

Tips & Variations

For easier slicing, partially freeze the steak for 30 minutes before cutting to get thin, even slices.
Adjust the chili garlic sauce to control the spice level according to your taste.
Serve with steamed or sautéed vegetables for extra color and nutrition.
Use cauliflower rice as a low-carb alternative to regular rice.

Storage

Store leftover beef bulgogi and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Add the fried egg and fresh toppings just before serving for best texture.

How to Serve

Two white bowls are filled with a layered meal on a rough wooden surface. Each bowl has a base layer of white rice, topped on one side with glossy, dark brown cooked beef garnished with green chopped scallions. On another side, there are curled strips of light green cucumber with black sesame seeds inside. One side features a sunny-side-up egg with a bright yellow yolk and white edges slightly cooked. Near the egg, there are small portions of pale pink kimchi and fresh green cilantro leaves. A small white bowl to the side holds additional kimchi. The overall look is colorful with a mix of soft textures and fresh ingredients. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, you can use other tender cuts like flank steak or sirloin. Just be sure to slice the beef thinly for quick cooking and tender results.

Is it possible to make this recipe vegetarian?

To make a vegetarian version, substitute the beef with marinated tofu or sliced mushrooms, and cook similarly. Use vegetarian kimchi if available, as some kimchi contains fish sauce.