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Beef Bulgogi Bowls Recipe

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4 from 12 reviews

This Delicious and easy Beef Bulgogi Bowls recipe combines tender marinated beef with savory soy-based sauce, complemented by fresh cucumber ribbons, kimchi, and a fried egg, all served over fluffy cooked rice for a flavorful and satisfying Korean-inspired meal.

Ingredients

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 apple cider 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

  1. Prepare the marinade: In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, apple cider vinegar, minced garlic, minced ginger, and thinly sliced shallots until well combined.
  2. Marinate the beef: Add the thinly sliced ribeye or top sirloin steaks to the marinade, tossing to coat all slices evenly. Cover the bowl and refrigerate for a minimum of 2 hours or up to overnight to allow the flavors to penetrate the meat.
  3. Cook the beef bulgogi: Heat a large sauté pan over high heat. Add the vegetable oil. Using a slotted spoon, transfer the beef slices from the marinade to the pan in batches, searing quickly on all sides without overcrowding to achieve a nice caramelization. Remove the cooked beef to a plate and repeat until all meat is cooked.
  4. Fry the eggs: In a separate pan, fry the eggs sunny side up or to your preferred doneness, ensuring the yolks remain runny for added richness.
  5. Assemble the bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with a generous portion of the seared beef bulgogi, a fried egg, a scoop of kimchi, and fresh cucumber ribbons for a crisp, refreshing contrast.
  6. Serve immediately: Enjoy your beef bulgogi bowls warm for the best flavor experience.
  7. Slicing tip (Kelly’s Note): For easy thin slicing of the steak, place the meat in the freezer for 30 minutes beforehand to firm it up, then use a sharp knife to cut into thin, 1/8-inch slices.

Notes

  • To slice steak thinly, partially freeze it for about 30 minutes before slicing.
  • Do not overcrowd the pan when searing to ensure the beef caramelizes properly.
  • Adjust chili garlic sauce to your preferred spice level.
  • Use freshly cooked rice for best texture when assembling bowls.
  • Kimchi can be homemade or store-bought depending on preference and availability.
  • Serve immediately after assembly to enjoy the contrast of hot beef and rice with cold kimchi and cucumber.

Find it online: https://cookedbysarah.com/beef-bulgogi-bowls-recipe/