Easy Beef Bulgogi Bowls
This Easy Beef Bulgogi Bowls recipe is SO FLAVORFUL! Tender marinated beef served over rice with fresh veggies makes a perfect quick Korean-inspired dinner.
Equipment
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Large Skillet or Grill Pan
- Measuring spoons and cups
- Rice cooker or pot
- Serving bowls
Ingredients
- 1 pound tender beef sliced very thin – choose a cut like sirloin or ribeye for tenderness
- 1 tablespoon sesame seeds toasted for that nutty crunch
- 0.5 cup green onions chopped – adds freshness and a mild bite
- 3 cloves garlic crushed or minced – essential for that aromatic depth
- 2 teaspoons salt to season the beef and balance flavors
- 0.5 teaspoon pepper for subtle heat
- 1 tablespoon sesame oil gives the dish a rich, toasty aroma
- 0.5 cup soy sauce use a low-sodium version if preferred
- 3 tablespoons sugar balances the saltiness with a gentle sweetness
- 2 cups cooked rice or grain of choice – white rice, brown rice, or quinoa
- 1 cucumber sliced thin – provides a refreshing crunch
- 1 cup shredded carrots adds vibrant color and slight sweetness
- 1 green onion sliced – for garnish and an extra burst of flavor
Instructions
- Begin by slicing your 1 pound of tender beef as thin as possible. The thinner the slices, the more tender and flavorful the bulgogi will be. If your beef is slightly frozen, it’s easier to slice thinly. Set the beef aside in a mixing bowl.
- In the same bowl as your beef, add ½ cup soy sauce, 3 tablespoons sugar, 1 tablespoon sesame oil, 3 cloves of crushed or minced garlic, 2 teaspoons salt, and ½ teaspoon pepper. Mix everything thoroughly to ensure the sugar dissolves and the beef is well coated. Add ½ cup chopped green onions and 1 tablespoon sesame seeds, stirring gently to combine. Let the beef marinate for at least 20 minutes. For deeper flavor, marinate up to 2 hours in the fridge.
- Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated beef in a single layer, cooking in batches if necessary. Sear the beef slices quickly—about 2 to 3 minutes per side—until cooked through and caramelized. Avoid overcrowding the pan to ensure proper browning.
- While the beef cooks, slice your cucumber thinly and shred the carrots. If you haven’t already, cook 2 cups of rice or your preferred grain according to package instructions. Fluff the rice once it’s done.
- Divide the cooked rice between your serving bowls. Arrange the cooked bulgogi beef on top, then add the sliced cucumber and shredded carrots around the sides. Garnish with additional sliced green onion and a sprinkle of toasted sesame seeds. Serve immediately for the best texture and flavor.
Notes
- Slice the beef very thinly for the best texture and flavor absorption.
- Toast the sesame seeds to enhance their nutty flavor before adding to the marinade or garnish.
- Do not overcrowd the pan when cooking the beef to ensure proper caramelization and avoid steaming.
- Marinate the beef at least 20 minutes, but no more than 2 hours to avoid mushy texture.
- Store beef bulgogi and rice separately in airtight containers; beef lasts up to 3 days refrigerated, rice up to 2 days.