Ditch the delivery and whip up a make-ahead recipe for Easy Beef Bulgogi Bowls served with pickled veggies and fried eggs.
4.93 from 41 votes
Prep Time 2hrs
Cook Time 15mins
Total Time 2hrs15mins
For the beef bulgogi:
1/2cuppacked light brown sugar
2Tablespoonschili garlic sauce or Gochujang Chili Sauce, or more to taste
1/4cuprice wine vinegar
1/4cupthinly sliced shallots
2poundsribeye or top sirloin steaks, cut into 1/8-inch-thick slices (See Kelly’s Note)
For assembling the bowls:
1cuphomemade or store-bought kimchi
1English 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.
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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