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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