Korean Bulgogi Beef Bowls (Printer View)
Rich bulgogi beef with vegetables over rice, full of traditional Korean flavors and textures.
# Components:
→ Beef and Marinade
01 - 450 g beef sirloin, thinly sliced
02 - 60 ml soy sauce
03 - 30 ml brown sugar
04 - 15 ml sesame oil
05 - 2 garlic cloves, minced
06 - 5 g fresh ginger, grated
07 - 3 g ground black pepper
08 - 15 ml rice vinegar
→ Bowls and Garnish
09 - 3 cups cooked white rice
10 - 120 g carrot, julienned
11 - 80 g cucumber, thinly sliced
12 - 2 green onions, sliced
13 - 10 g sesame seeds
14 - 30 g kimchi
# Method:
01 - Combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, ground black pepper, and rice vinegar in a large bowl. Whisk thoroughly until sugar is dissolved.
02 - Add thinly sliced beef to the marinade, ensuring full coverage. Cover and refrigerate for at least 30 minutes to infuse flavors.
03 - Heat a large skillet over medium-high heat. Add marinated beef and cook in batches for 3–5 minutes until caramelized and cooked through.
04 - Divide steamed rice among serving bowls. Top each with cooked bulgogi beef, carrot, cucumber, green onion, sesame seeds, and a spoonful of kimchi.
# Expert Advice:
01 -
- Quick to make perfect for busy nights
- Delivers restaurant flavors using simple ingredients
- Easy to customize with your favorite vegetables
- Delicious hot or cold
02 -
- High protein and filling
- Naturally dairy free
- Great for meal prep bowls can be assembled ahead
03 -
- Cutting beef when partially frozen helps you achieve uniform thin slices which cook faster and stay more tender
- Do not skip blotting the meat dry before cooking because that step keeps the browning crisp not soggy If you have time let the marinated beef sit in the fridge overnight for more complex depth I learned over many nights that piling on extra kimchi and drizzling just a little marinade over the toppings makes every bowl sing A sprinkle of toasted sesame seeds just before serving adds great crunch and aroma