Description
Bulgogi Bowls are a quick, flavorful, and nutritious Korean-inspired dish featuring tender marinated beef combined with fresh vegetables and a base of warm cooked rice. Ready in under 30 minutes, this meal offers a perfect balance of sweet and savory flavors, is easily customizable for dietary preferences including gluten-free or vegetarian versions, and is ideal for meal prep or weeknight dinners.
Ingredients
Scale
For the Marinade and Beef
- 1 lb thinly sliced beef (ribeye or sirloin)
- 1/4 cup soy sauce (use tamari for gluten-free)
- 2 tbsp brown sugar or honey
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 2 green onions, sliced
- 1 tbsp sesame oil
For the Bowl
- 2 medium carrots, thinly sliced into strips
- 1 cucumber, thinly sliced into strips
- 2 cups cooked rice (white short-grain, brown rice, or quinoa)
- 1 tbsp toasted sesame seeds
- Optional: 1 tbsp gochujang (Korean chili paste) for spice
Optional Extra Vegetables and Garnishes
- Bell peppers, spinach, radish (optional)
- Additional green onions, chopped
- Thin strips of nori (seaweed)
Instructions
- Prepare the marinade: In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sliced green onions, and sesame oil until well combined. This mixture forms the flavorful base that will tenderize and season the beef.
- Marinate the beef: Add the thinly sliced beef to the marinade, ensuring every piece is fully coated. Let it sit for at least 20 minutes at room temperature, or refrigerate for several hours or overnight for deeper flavor.
- Cook the beef: Heat a skillet or grill pan over medium-high heat. Cook the marinated beef in batches to avoid overcrowding, searing each piece for about 2 to 3 minutes per side until browned and caramelized. Remove and keep warm.
- Prepare the veggies: While the beef cooks, slice the carrots and cucumbers into thin strips. Optional vegetables like bell peppers or spinach can be added raw or lightly sautéed to your preference.
- Assemble the bowl: Place a base of warm cooked rice into serving bowls. Layer the cooked bulgogi on top and arrange the fresh vegetables around it. Garnish with toasted sesame seeds, extra green onions, and a drizzle of sesame oil. Add gochujang or nori strips if desired for extra flavor.
Notes
- Use thin slices of beef for faster cooking and maximum tenderness.
- Do not skip marinating; even a short time enhances flavor greatly.
- Cook beef over high heat to sear quickly and lock in juices.
- Add raw or lightly cooked fresh vegetables for contrast and texture.
- Adjust the sweetness and spice levels in the marinade to your taste.
- For gluten-free versions, substitute soy sauce with tamari.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg