These beef bulgogi bowls are easy to make with tender strips of beef, vegetables and rice! It’s a flavorful Korean-inspired dinner recipe that is simple and customizable.
These Korean-inspired beef bulgogi bowls are a bibimbap style dinner that starts with tender marinated beef bulgogi and piles it into a bowl with ‘mixed stuff on rice’. I used cucumbers and shredded carrots, but any Korean banchan (side dish) can be added!
Why I Love This Recipe
- Easy to make: Korean beef bowls are a practical weeknight dinner idea! Marinate the meat ahead of time, prep the rice then just sear the meat and assemble your bowl.
- Customizable: Bulgogi bowls can be customized with what you like! Start with the balance of protein, carbohydrates and veggies then add or remove what you like.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Beef: Bulgogi beef starts with thinly sliced beef. I prefer tender cuts like top sirloin, ribeye or flank steak.
- Marinade: Toasted sesame seeds, green onions, crushed garlic, salt, pepper, sesame oil, soy sauce and sugar (white or brown sugar). You can also add thinly sliced pears and ginger if you like.
- Rice: I used my stovetop white rice but you can use jasmine rice, basmati rice, fried rice, quinoa or even cauliflower rice.
- Vegetables: Keep it simple with shredded carrots and cucumbers or make it colorful with an array of other vegetables from purple cabbage to bell peppers.
- Optional finishing touches: Fried egg, avocado, sesame seeds or a drizzle of something spicy like sriracha.
How to Make Bulgogi Bowls
Toast sesame seeds then add all marinade ingredients to a bowl. Thinly slice the beef, add to the mixture and marinate for at least 1/2 hour up to 24 hours (place in the fridge if marinating for a longer time).
Remove meat from marinade then quickly sear over medium-high heat in a hot frying pan with oil, in a single layer. Flip once, about 2-3 minutes per side. Alternatively, you can broil in the oven.
Prep rice then assemble bulgogi beef bowl by dividing rice between four bowls, place hot Korean BBQ meat over the top and add desired toppings.
Tips and Variations
- Don’t skip the marinade. The flavorful marinade is what makes the beef bulgogi outstanding. I recommend at least a 1/2 hour, but 4 hours to 24 hours is best.
- Easier to slice: Placing your beef in the freezer for about 30 minutes can make it easier to slice into the thin pieces needed for beef bulgogi bowls.
- Add-ins: Try a fried egg on top, colorful bell peppers, cabbage, bean sprouts, Kimchi or pickled vegetables and avocado. Some people may like mixed greens as well.
- Grain: Instead of white rice, try fried rice, quinoa or even cauliflower rice.
- Garnish: Add a drizzle of sriracha, sriracha mayo, lime and toasted sesame seeds.
Make Ahead and Storage
- It’s easy to meal prep this recipe just like my Korean ground beef bowl! After cooking the meat and rice, place portions in individual airtight containers in the refrigerator. Store fresh vegetables and toppings in separate containers. Store up to 5 days.
- When ready to enjoy the leftovers, reheat meat and rice in the microwave and assemble your beef bulgogi bowls.
More ethnic inspired dishes to try include salmon bowls, Thai chicken lettuce wraps and Kung Pao chicken.
More Asian-Inspired Recipes
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Easy Beef Bulgogi Bowls
Video
Ingredients
- 1 pound tender beef , sliced very thin
Marinade
- 1 ½ Tablespoons sesame seeds
- ¼ cup green onions , chopped
- 3 cloves garlic , crushed or minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon sesame oil
- ¼ cup soy sauce
- 3 Tablespoons sugar
For bowls
- 2 cups cooked rice , or grain of choice
- 1 cucumber , sliced thin
- 1 cup shredded carrots
- 1 green onion , sliced
Optional toppings: fried egg, bell peppers, cabbage, avocado, sriracha
Instructions
- Toast Sesame Seeds: Heat a skillet over medium heat, then add 1 1/2 Tablespoons of sesame seeds in an even layer. Stir constantly for about 2 minutes, until they are golden brown and fragrant. They will burn quickly, so keep close watch.
- Grind Seeds: Grind or mash the toasted sesame seeds.
- Make Marinade: In a large zip top bag, or mixing bowl, add crushed sesame seeds, 1/4 cup chopped green onions, 3 crushed or minced cloves of garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 Tablespoon sesame oil, 1/4 cup soy sauce and 3 Tablespoons sugar. Mix.
- Marinade Meat: Add meat to this mixture and make sure the marinade is coating all the beef. Let sit for at least 1/2 hour.
- Cook Meat: Use one of the following methods to cook meat.2) Broil in oven, about 3 minutes on each side3) Cook in hot frying pan with about 1 Tablespoon oil, in a single layer. Flip once, about 2-3 minutes per side.
- Serve: Place rice in 4 bowls. Place hot meat over the top and add desired toppings.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
So fresh and delicious plus easy to customize! – Alisha, recipe tester
So glad you enjoyed the beef bulgogi bowl!