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
