Ditch the delivery and whip up a make-ahead recipe for Easy Beef Bulgogi Bowls served with pickled veggies and fried eggs.
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!
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!).
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!
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Ingredients
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
Instructions
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!
Nutrition
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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.
I’m so happy you and your husband enjoyed the recipe, Ruthie!
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?
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.
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!
This is what I love to read, Kris! I’m thrilled you enjoyed the recipe!
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!
I’m thrilled you enjoyed the recipe, Sylvie!
This was amazing! So juicy and flavorful. I substituted coconut aminos and halved the sugar , and it tasted great still
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.
Can this be made ahead and frozen?
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.
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!
Woohoo! Love reading this, Macey!
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.
Hi Valerie! So sorry for the confusion. Rice wine vinegar is just another name for rice vinegar; they are the same product. :)
Can we add normal cooking vinegar instead of rice vinegar?
Hi Jonas – Cooking vinegar has a stronger, more pungent taste than rice vinegar, which could affect the overall flavor of the dish.
Delish! I’ve made this several times, and everyone loves it! Thank you!
You are so welcome, Heather! I’m thrilled you’ve been enjoying the recipe!
Amazing! Recipe turned out fantastic. Kiddos said was 10/10. Thanks for the great recipe!
You are so welcome, Shannon! I’m thrilled it was a hit!
This recipe was simple to follow and packed with flavor!!! And we even forgot to add the fried eggs!! It will go on repeat!
I’m so thrilled you enjoyed the recipe, Trevin!
Love this recipe. So easy and delicious.
I’m thrilled you enjoyed the recipe, Norma!
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!
LOVE reading this, Samantha! I’m thrilled you and your daughter enjoyed the recipe!
Easy and so yummy! I did a quick pickle of the sliced cucumber in rice wine vinegar for some extra punch
I’m thrilled you enjoyed the recipe, Lindsey!
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!
Love, love, LOVE reading this, Maria! I’m so thrilled your family has been enjoying the recipe!
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.
You are so welcome, Claudine! I’m thrilled you’ve been enjoying the recipe!