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Korean Beef Bulgogi Rice Bowls

A quick and flavorful dish featuring marinated beef and fresh vegetables over rice, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 500
Ingredients Method Notes

Ingredients
  

Beef and Marinade
  • 1 pound thin sliced beef (sirloin or ribeye; ground beef can also be used in a pinch) Choose well-marbled cuts for best flavor.
  • 1/4 cup soy sauce Use gluten-free soy sauce for gluten sensitivities.
  • 2 tablespoons brown sugar or honey Either works for sweetness.
  • 4 cloves garlic Minced.
  • 1 teaspoon sesame oil Drizzle before serving.
Rice and Vegetables
  • 4 cups cooked rice (any type: jasmine, white, brown) Prepare according to package instructions.
  • 1 cup sliced cucumber
  • 1 cup shredded carrots
  • 1/4 cup sliced green onions
  • 2 tablespoons sesame seeds (optional)
  • 1/2 cup kimchi (optional)
Optional Sauce Ingredients
  • 1 tablespoon gochujang For spice in the sauce.
  • 1 tablespoon sriracha For additional heat.
  • 1 teaspoon red pepper flakes For added spiciness.

Method
 

Preparation
  1. Cook the rice according to package instructions, ensuring it’s fluffy and tender.
  2. While the rice cooks, whisk together the soy sauce, brown sugar (or honey), minced garlic, and a splash of water.
Cooking
  1. Heat a large skillet over high heat until hot.
  2. Quickly add the thinly sliced beef to the skillet and cook for 3-4 minutes until browned.
  3. Pour the sauce over the cooked beef and let it bubble for about 1 minute.
  4. Remove the skillet from the heat and finish with a drizzle of sesame oil before serving.
Assembly
  1. Serve the beef over a bed of cooked rice.
  2. Top with fresh sliced cucumber, shredded carrots, green onions, and any additional toppings you prefer.

Notes

For a lighter meal, use cauliflower rice instead of traditional rice. Store leftovers in an airtight container in the fridge for up to 3 days.