Description
Flavorful Korean beef bulgogi bowls made with thinly sliced marinated beef cooked until tender and caramelized, served over steamed rice with fresh vegetables and sesame for a balanced and satisfying meal.
Ingredients
- 1 lb beef sirloin or ribeye, thinly sliced
- 3 cups cooked white rice
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 small onion, thinly sliced
- 1 carrot, julienned
- 1 cup cucumber, sliced
- 2 green onions, chopped
- 1 tbsp sesame seeds
- 1 tbsp vegetable oil
Instructions
- In a bowl whisk together soy sauce, brown sugar, honey, garlic, ginger, sesame oil, and rice vinegar.
- Add the sliced beef and onion to the marinade and mix well. Let marinate for at least 30 minutes.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the marinated beef and cook for 4–5 minutes until browned and cooked through.
- Prepare serving bowls by dividing the cooked rice evenly.
- Top the rice with cooked bulgogi beef.
- Add carrot, cucumber, and green onions around the bowl.
- Sprinkle sesame seeds over the top and drizzle with extra sesame oil if desired.
- Serve immediately while warm.
Notes
- Freezing the beef for 20 minutes makes it easier to slice thinly.
- You can substitute chicken or tofu for a different protein option.
- Add kimchi or a fried egg for a more authentic Korean-style bowl.
- For extra heat, add gochujang or chili flakes to the marinade.
- Brown rice can be used instead of white rice for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Korean