Easy Beef Bulgogi Bowls

from 56 votes

Ditch the delivery and whip up a make-ahead recipe for Easy Beef Bulgogi Bowls served with pickled veggies and fried eggs.

Top down view of two bowls containing easy beef bulgogi, white rice, a fried egg, cucumber ribbons, fresh cilantro and kimchi

This is the true definition of a “meal in-a-bowl”: marinated beef Bulgogi, pickled cucumbers, spicy kimchi and a fried egg, all served atop a bed of rice. Lunch, dinner and/or leftovers is done!

Thinly sliced beef bulgogi

The real secret to restaurant-worthy Bulgogi is to very, very thinly slice the beef. The thinner it is, the faster it will cook and the more tender and melt-in-your-mouth it will be.

Slicing a raw steak at room temp can be difficult, so here’s the trick: Pop the beef into the freezer for about 10 minutes then grab your sharpest chef’s knife and start slicing. The quick freeze helps firm up the fat, making the steak easier to slice to your desired thickness (i.e. THIN!).

Sliced beef in clear bowl with marinade

This marinade knocks every flavor element out of the park. It’s savory (hello, soy sauce!), sweet (I see you, brown sugar!), sour (shout-out to the rice wine vinegar!) and loaded with a garlicky, gingery punch. The longer the beef sits in the marinade, of course the more pungent those flavors will be, so don’t hesitate to toss it all together a day in advance and save yourself some prep time when hunger calls!

Top down view of Easy Beef Bulgogi Bowls with a fried egg, cucumber ribbons, white rice, fresh cilantro and kimchi

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Main Course

Easy Beef Bulgogi Bowls

Ditch the delivery and whip up a make-ahead recipe for Easy Beef Bulgogi Bowls served with pickled veggies and fried eggs.
Author: Kelly Senyei
4.95 from 56 votes
Top down view of two bowls containing easy beef bulgogi, white rice, a fried egg, cucumber ribbons, fresh cilantro and kimchi
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 4 servings


For the beef bulgogi:

  • 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 rice wine 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 (See Kelly’s Note)
  • 2 Tablespoons vegetable oil

For assembling the bowls:

  • 3 cups cooked rice
  • 4 fried eggs
  • 1 cup homemade or store-bought kimchi
  • 1 English cucumber, cut into ribbons


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 sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of 2 hours and up to overnight.
  • Heat a large sauté pan over high heat. Add the vegetable oil then using a slotted spoon, add the marinated beef, searing it quickly on all side and being careful not to overcrowd the pan. Transfer the beef to a plate. 

Assemble the bowls:

  • Divide the rice among four serving bowls and top it with the beef bulgogi.  
  • Top each bowl with a fried egg, a portion of kimchi and cucumber ribbons. Serve immediately. 

Kelly’s Note:

  • To thinly slice the steak, place it in the freezer for 30 minutes to help it firm up before using a sharp knife to cut it into thin slices. 
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 935kcal, Carbohydrates: 69g, Protein: 58g, Fat: 47g, Saturated Fat: 21g, Cholesterol: 302mg, Sodium: 2229mg, Potassium: 948mg, Fiber: 1g, Sugar: 30g, Vitamin A: 350IU, Vitamin C: 3.4mg, Calcium: 100mg, Iron: 6.1mg


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  1. 5 stars
    This is a very tasty dish. We love Bulgogi, my only change is next time I will add more Sambal to the marinade. Hubby likes things spicy.

  2. Made this and my boyfriend LOVES it. Both not a fan of kimchi so we left that out.

    How long can the left overs stay in the fridge before they need to be devoured or thrown out?

    1. Hi Michelle! I’m so thrilled you and your boyfriend enjoyed the recipe! Once the beef is cooked, you can store it in an airtight container in the fridge for up to 2-3 days.

  3. 5 stars
    Easy and so good! Everyone (and I have picky eaters) loved it. I made Bi bim bop in my bowl. W elite din Korea for a few years and this is very authentic. Your guests will be impressed!

  4. 5 stars
    Tried this recipe tonight. I didn’t marinate the meat for as long as the recipe indicated because I forgot. I did marinate the meat as I prepped the rest of the ingredients. I didn’t add the Kimchi…not sure if we would like it or not. The recipe was delicious! The meat was very tender. A great recipe!

  5. 5 stars
    This was amazing! So juicy and flavorful. I substituted coconut aminos and halved the sugar , and it tasted great still

  6. 5 stars
    My family and friends just love this recipe. My husband ask me to prepare very frequently. Thank you so much for your help feeding body and soul of my beloved ones.

    1. Hi Lauren! Yes, the beef can be made ahead and frozen. Cook and cool the beef bulgogi, then store in an airtight container or bag in the freezer for 2-3 months.

  7. 5 stars
    We love this recipe! I usually half the marinade (I never have enough Soy sauce) lol but it is picky eater approved by my husband!

  8. Can’t wait to try it! I’m a little confused about one thing… when you say “rice wine vinegar,” do you mean rice vinegar or rice wine (like mirin)? I have both, I’m just not sure which to use. I’ve never seen rice wine vinegar before.

    1. Hi Valerie! So sorry for the confusion. Rice wine vinegar is just another name for rice vinegar; they are the same product. :)

      1. Hi Jonas – Cooking vinegar has a stronger, more pungent taste than rice vinegar, which could affect the overall flavor of the dish.

  9. 5 stars
    Amazing! Recipe turned out fantastic. Kiddos said was 10/10. Thanks for the great recipe!

  10. 5 stars
    This recipe was simple to follow and packed with flavor!!! And we even forgot to add the fried eggs!! It will go on repeat!

  11. 5 stars
    Made this with my daughter! It was outstanding, highly recommend marinating over night. We did both ways snd overnight had more flavor though both were great!

    I made it with cabbage salad that had siracha mayo, cilantro, lime and green onions! Divine and my 14 year old loves it too!

  12. 5 stars
    Easy and so yummy! I did a quick pickle of the sliced cucumber in rice wine vinegar for some extra punch

  13. 5 stars
    This is one of my daughter and husband’s favorite meals!! And it is really so easy! It just takes some planning because letting it marinate overnight is the best! We have had it without the egg and it is so much ch better with the egg! We tried kimchi with it once and just really didn’t feel like it made a huge difference, so we usually leave that out. Once, I didn’t have cucumber and we did miss that in the dish so I will make sure to always have that when making this. I am so glad I found this recipe! Thank you!

    1. Love, love, LOVE reading this, Maria! I’m so thrilled your family has been enjoying the recipe!

  14. 5 stars
    Love this recipe and have made it at least 5 times now. I haven’t made it with regular brown sugar, but used brown Swerve as a sugar substitute. It’s my go-to favorite recipe. Thank you for sharing. ‍

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