Easy Beef Bulgogi Bowls Recipe
This Easy Beef Bulgogi Bowls recipe features tender, thinly sliced marinated ribeye or sirloin beef seared to perfection and served over steamed rice. Topped with a fried egg, kimchi, and fresh cucumber ribbons, this dish combines sweet, savory, and spicy Korean flavors for a delicious and satisfying meal that’s simple to prepare.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
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
Assembly
- 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 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 dissolves and the mixture is well combined.
- Marinate the beef: Add the thinly sliced ribeye or sirloin steak to the marinade and toss well to coat all pieces evenly. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully infuse the meat.
- Sear the beef: Heat a large sauté pan over high heat and add the vegetable oil. Using a slotted spoon, transfer the marinated beef slices to the pan in batches, being careful not to overcrowd. Quickly sear the beef on all sides until just cooked through, about 1-2 minutes per side. Remove the beef to a plate and repeat with remaining meat.
- Assemble the bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with a portion of the seared beef bulgogi, then add a fried egg on top of the beef. Garnish each bowl with a scoop of kimchi and fresh cucumber ribbons for a crisp, refreshing contrast.
- Serve: Serve the beef bulgogi bowls immediately while the beef is warm and the egg yolk is runny to mix through the rice and beef.
Notes
- To achieve paper-thin slices of beef, place the steak in the freezer for 30 minutes to firm it up before slicing with a sharp knife.
- You can adjust the spiciness by varying the amount of chili garlic sauce or Gochujang used in the marinade.
- Use ribeye for a more tender and flavorful result, but top sirloin works well for a leaner option.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
Keywords: beef bulgogi, Korean beef bowl, easy bulgogi recipe, marinated beef, Korean cuisine, bulgogi rice bowl, homemade bulgogi
Find it online: https://amayaharis.com/easy-beef-bulgogi-bowls-recipe/
