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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.
4.89 from 17 votes
Prep Time 2 hrs
Cook Time 15 mins
Total Time 2 hrs 15 mins
Servings 4 servings

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. 
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