A delicious, flavor-packed meal-in-a-bowl featuring tender, thinly sliced beef marinated in a sweet-savory mixture, served over rice with pickled cucumbers, spicy kimchi, and a fried egg. This vibrant and satisfying twist on Korean bulgogi makes an ideal weeknight dinner or a standout meal prep option.
Why You’ll Love This Recipe
I love how this dish brings together bold flavors with minimal effort. The beef comes out incredibly tender thanks to a flavorful marinade, and I can throw everything into a bowl with rice and toppings for a quick, complete meal. It’s easy to personalize with different garnishes or spice levels, and it reheats beautifully for leftovers. The mix of textures and flavors makes every bite exciting.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the beef bulgogi:
½ cup soy sauce
½ cup packed light brown sugar
1 tablespoon sesame oil
2 tablespoons chili garlic sauce (or gochujang)
¼ cup rice wine vinegar
2 tablespoons minced garlic
2 tablespoons minced ginger
¼ cup thinly sliced shallots
2 lb ribeye or top sirloin steak, thinly sliced (about ⅛-inch)
2 tablespoons vegetable oil
For assembling the bowls:
3 cups cooked rice
4 fried eggs
1 cup kimchi
1 English cucumber, cut into ribbons
Directions
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I start by whisking together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger, and shallots in a large bowl to create the marinade.
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I add the thinly sliced steak to the bowl, toss it to coat well, cover it, and refrigerate for at least 2 hours or overnight if I have time.
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When I’m ready to cook, I heat the vegetable oil in a large sauté pan over high heat. I use a slotted spoon to transfer the beef from the marinade into the hot pan in batches, making sure not to overcrowd it. I sear the beef quickly until cooked through, then remove it from the pan.
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To assemble, I divide the cooked rice among four bowls. I top each bowl with the cooked beef, a fried egg, kimchi, and cucumber ribbons. Then I serve it right away.
Servings and timing
Servings: 4
Prep time: 2 hours (includes marinating time)
Cook time: 15 minutes
Total time: About 2 hours 15 minutes
Variations
I sometimes switch up the protein by using chicken or tofu. For a gluten-free version, I swap the soy sauce with tamari and check that my chili sauce doesn’t contain wheat. I like adding shredded carrots, spinach, or sautéed mushrooms for extra vegetables. When I want more heat, I increase the chili garlic sauce or drizzle some gochujang on top. For a lighter option, I serve it with lettuce leaves instead of rice.
Storage/Reheating
I store the cooked beef and rice in airtight containers in the fridge for up to 4 days. When I’m ready to eat, I reheat them in the microwave or in a skillet until hot. I keep the kimchi and cucumber separate so they stay fresh and crunchy, and I add a fresh fried egg when serving again. I don’t freeze this dish because the texture of the vegetables and egg doesn't hold up well after thawing.
FAQs
Can I use ground beef instead of sliced steak?
Yes, I often use ground beef when I want to simplify things. I cook it fully, then stir in the marinade ingredients and simmer until the sauce thickens.
How do I slice the steak thin enough?
I partially freeze the steak for about 20 to 30 minutes. That firms it up, making it easier to slice thinly against the grain.
What if I don’t have chili garlic sauce?
I substitute it with gochujang, sriracha, or even a mix of red pepper flakes and a bit of vinegar. It changes the flavor slightly, but still tastes great.
Can I meal prep these bowls?
Absolutely. I cook the beef and rice ahead of time, store them separately in containers, and keep toppings like kimchi and cucumber fresh. Then I reheat and assemble when I’m ready to eat.
What can I use instead of kimchi?
When I don’t have kimchi, I use quick-pickled cucumbers or carrots. Even a little splash of vinegar on fresh veggies gives a nice tangy crunch.
Conclusion
These beef bulgogi bowls are one of my favorite go-to meals. They’re quick to assemble, packed with flavor, and easily customizable. I love how they combine savory beef, fluffy rice, crisp veggies, and a rich egg into one comforting, satisfying dish. Whether I’m cooking for the week or making dinner for guests, this recipe never disappoints.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Halal
Description
A flavor-packed Korean-inspired bowl featuring marinated beef bulgogi served over rice with kimchi, cucumber ribbons, and a fried egg. A satisfying, customizable meal perfect for dinner or meal prep.
Ingredients
- ½ cup soy sauce
- ½ cup packed light brown sugar
- 1 Tablespoon sesame oil
- 2 Tablespoons chili garlic sauce (or gochujang)
- ¼ cup rice wine vinegar
- 2 Tablespoons minced garlic
- 2 Tablespoons minced ginger
- ¼ cup thinly sliced shallots
- 2 lb ribeye or top sirloin steak, thinly sliced (about ⅛‑inch)
- 2 Tablespoons vegetable oil
- 3 cups cooked rice
- 4 fried eggs
- 1 cup kimchi
- 1 English cucumber, cut into ribbons
Instructions
- In a large bowl, whisk together soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger, and shallots.
- Add thinly sliced beef to the marinade, toss well, cover, and refrigerate for at least 2 hours or up to overnight.
- Heat vegetable oil in a large sauté pan over high heat. Using a slotted spoon, add beef in batches without overcrowding. Sear quickly until cooked through, then transfer to a plate.
- Divide rice among four bowls. Top with bulgogi beef, a fried egg, kimchi, and cucumber ribbons. Serve immediately.
Notes
- Freeze steak slightly for easier slicing.
- Use tamari for a gluten-free version.
- Customize with additional veggies or different protein options.
- Store beef and rice separately from fresh toppings.
- Not ideal for freezing due to fresh vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 18g
- Sodium: 1350mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 210mg
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