These Easy Beef Bulgogi Bowls bring the savory, spicy, and slightly sweet flavors of Korean cuisine right to your kitchen. With tender, marinated beef and a medley of fresh toppings, this dish is a perfect balance of comfort and excitement. Whether you’re a fan of bold flavors or just looking for a new twist on your dinner routine, this recipe is sure to satisfy.
This Beef Bulgogi Bowl has quickly become a weeknight staple in our home. My husband, who usually prefers his meals on the simpler side, was skeptical the first time I made it. But after one bite, he was hooked! Now, whenever I mention that Bulgogi is on the menu, I get instant smiles from him and our little one. It’s one of those dishes that brings everyone to the table, eager to dig in, and leaves us all satisfied and happy. The best part? It’s so easy to make that I can whip it up even on the busiest of nights.
Why This Beef Bulgogi Bowl?
- Quick and Easy: This dish comes together in no time, making it perfect for busy weeknights.
- Bold Flavors: The marinade is packed with savory, spicy, and sweet notes, giving the beef a rich and irresistible taste.
- Customizable: You can easily adjust the heat level and toppings to suit your taste, making it a versatile dish.
- Comfort Food with a Twist: This bowl is the ultimate comfort food, with a satisfying mix of textures and flavors that will leave you craving more.
Ingredients:
For the beef bulgogi:
- 120ml (4 fl oz) soy sauce
- 100g (3.5 oz) packed light brown sugar
- 15ml (0.5 fl oz) sesame oil
- 30g (1 oz) chili garlic sauce or Gochujang Chili Sauce (adjust to taste)
- 60ml (2 fl oz) rice wine vinegar
- 20g (0.7 oz) minced garlic
- 20g (0.7 oz) minced ginger
- 30g (1 oz) thinly sliced shallots
- 900g (2 lbs) ribeye or top sirloin steaks, cut into 1/8-inch-thick slices
- 30ml (1 fl oz) vegetable oil
For assembling the bowls:
- 600g (21 oz) cooked rice
- 4 fried eggs
- 250g (8.8 oz) homemade or store-bought kimchi
- 1 English cucumber, cut into ribbons
Directions:
Make the beef bulgogi:
- In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger, and shallots.
- Add the thinly sliced beef to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate the beef for at least 2 hours, or overnight for the best flavor.
- Heat a large sauté pan over high heat. Add the vegetable oil, and then, using a slotted spoon, transfer the marinated beef into the pan. Sear the beef quickly on all sides, making sure not to overcrowd the pan. Once cooked, transfer the beef to a plate.
Assemble the bowls:
- Divide the cooked rice among four serving bowls.
- Top each bowl with a generous portion of the seared beef bulgogi.
- Add a fried egg, a portion of kimchi, and cucumber ribbons to each bowl. Serve immediately and enjoy the burst of flavors.
Notes:
- Substitutions: You can substitute the beef with chicken or tofu for a different protein option.
- Cooking Tips: For easy slicing, freeze the steak for 30 minutes before cutting it into thin slices. This helps achieve even slices for a perfect sear.
- Make Ahead: The beef can be marinated a day in advance, making dinner prep even quicker on the day of cooking.
- Nutritional Info: This dish is high in protein and packed with bold flavors, making it a satisfying meal that can be easily adjusted to fit your dietary needs.
