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Beef Bulgogi Bowls Recipe

A fast, restaurant-quality Beef Bulgogi Bowls Recipe featuring thinly sliced marinated beef caramelized to perfection and served over steamed short-grain rice with quick pickles, sautéed greens, and a runny egg — bold Korean flavors made simple for weeknight meals and meal-prep.
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Prep Time 35 minutes
Cook Time 12 minutes
rice time 30 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 650 kcal

Ingredients
  

For the bulgogi:

  • 1.25 lb 570 g thinly sliced beef (ribeye or sirloin)
  • 1/3 cup 80 ml soy sauce (low-sodium optional)
  • 2 tbsp toasted sesame oil
  • 3 tbsp brown sugar or 2 tbsp honey + 1 tbsp brown sugar
  • 3 garlic cloves grated or minced
  • 1 tbsp freshly grated ginger
  • 3 tbsp mirin or rice wine optional
  • 1/4 cup grated Asian pear or crushed pineapple optional, for tenderizing
  • 1/2 tsp black pepper
  • 1 tbsp gochujang optional for mild heat or 1 tsp gochugaru
  • 2 green onions thinly sliced (separate white and green parts)
  • 1 tbsp toasted sesame seeds

Bowl components:

  • 3 cups cooked short-grain white rice about 1.25 cups uncooked
  • 1 cup kimchi chopped (optional)
  • 1 cup cucumber thinly sliced or julienned
  • 1 medium carrot julienned or peeled into ribbons
  • 1 cup baby spinach or bok choy quickly sautéed or blanched
  • 1 ripe avocado sliced
  • 2 –4 eggs fried sunny-side up or soft-boiled, optional
  • Extra scallions and toasted sesame seeds for garnish

Quick pickles (optional):

  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 small red onion or 1 Persian cucumber thinly sliced

Finishing sauce (optional):

  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tsp toasted sesame seeds
  • 1 tsp gochujang optional

Instructions
 

Prep the beef:

  • If not pre-sliced, partially freeze beef for 30–40 minutes until slightly firm. Using a sharp knife, slice thinly (about 1/8 in / 2–3 mm) against the grain at a slight bias. If needed, gently pound between plastic wrap for uniform thinness.

Make the marinade:

  • In a bowl combine soy sauce, sesame oil, brown sugar, grated garlic, grated ginger, mirin (if using), grated pear or pineapple, black pepper, and gochujang (if using). Stir until sugar dissolves. Add the white parts of the scallions.

Marinate the beef:

  • Add the sliced beef to the marinade, toss to coat, press down so all pieces contact the liquid. Marinate at least 30 minutes at room temperature (or 2–6 hours in the fridge). If refrigerated, bring to room temperature 20–30 minutes before cooking.

Cook rice & quick pickles:

  • Start rice per package instructions. For pickles, heat rice vinegar, water, sugar, and salt until sugar dissolves; pour over sliced cucumber or onion in a jar and cool for at least 15 minutes.

Heat the pan:

  • Place a large skillet or cast-iron pan over high heat until very hot. Add 1 tbsp neutral oil. Pat excess marinade from beef if very wet (too much liquid inhibits searing).

Sear the beef in batches:

  • Add a single layer of beef (do not overcrowd). Let sit 30–45 seconds to develop caramelization, then toss and cook 1–2 minutes until edges are browned and meat is just cooked through. Watch carefully — sugars brown quickly. Cook remaining beef in batches, returning all meat to the pan at the end to combine. Sprinkle with green scallion tops and sesame seeds.

Make finishing sauce (optional):

  • Warm soy sauce, brown sugar, sesame oil, sesame seeds, and gochujang briefly to dissolve sugar. Drizzle a little over cooked bulgogi for shine.

Assemble bowls:

  • Place 3/4–1 cup warm rice in each bowl. Arrange bulgogi, quick pickles, kimchi (if using), sautéed greens, carrot ribbons, cucumber, and avocado. Top with a fried/soft-boiled egg if desired. Garnish with scallions, toasted sesame seeds, and a light drizzle of sesame oil or finishing sauce. Serve immediately.

Notes

  • Slicing tip: Partially freezing meat makes thin slicing much easier and yields consistent, tender strips. Slice against the grain for tenderness.
  • Marinate timing: Minimum 30 minutes for flavor; 2–6 hours ideal. Avoid marinating raw beef longer than 18–24 hours if using fruit tenderizers (pear/pineapple) to prevent mushiness.
  • Pan control: Use high heat and cook in small batches to maintain a hot surface and excellent caramelization. Wipe the pan between batches if sugars start to burn.
  • Storage: Cooked bulgogi keeps refrigerated 3 days in an airtight container; reheat briefly in a hot skillet. Cooked bulgogi can be frozen up to 2 months—thaw in the fridge before reheating. Rice stores 3–4 days refrigerated; reheat with a sprinkle of water and covered to steam.
  • Gluten-free option: Replace soy sauce with tamari or coconut aminos and verify mirin contains no wheat.
  • Make-ahead: Prepare the marinade and quick pickles ahead. Marinate beef in the morning or overnight (within the 2–12 hour guidance above) for easy evening cooking.
  • Variations: Use chicken thighs for chicken bulgogi, pressed tofu for a vegetarian version, or cauliflower rice for low-carb bowls. Add gochujang-sesame mayo for a spicy-creamy finish.
  • Troubleshooting: If beef tastes bland, increase soy/marinade contact time. If meat is tough, slice thinner and avoid overcooking. If sugars burn, lower heat or reduce sugar slightly.