Name: Korean Bulgogi Beef Bowl
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 450 g beef sirloin or ribeye, very thinly sliced; 3 tbsp soy sauce; 1 ½ tbsp brown sugar; 1 tbsp sesame oil; 1 tbsp mirin (or rice vinegar if needed); 2 cloves garlic, minced; 1 tsp grated fresh ginger; 1 tsp gochujang (optional, for spice); 2 green onions, thinly sliced; 1 tbsp sesame seeds; 1 tbsp vegetable oil (for cooking); 2 cups cooked jasmine rice (or short-grain white rice); 1 cup shredded carrots; 1 cup cucumber, thinly sliced; 1 cup kimchi (store-bought or homemade); Extra sesame seeds and green onions for garnish

DifficultyBeginner

CategoryBeef, Main Courses, Meat, Rice

This Korean Bulgogi Beef Bowl is a quick, flavor-packed meal featuring thinly sliced, marinated beef that's sweet, savory, and smoky. Served over fluffy steamed rice and topped with crisp veggies, it’s perfect for an easy weeknight dinner or a lively lunch.

Yields4 Servings

Prep Time25 minsCook Time15 minsTotal Time40 mins

For the Beef

450 g beef sirloin or ribeye, very thinly sliced

3 tbsp soy sauce

1 ½ tbsp brown sugar

1 tbsp sesame oil

1 tbsp mirin (or rice vinegar if needed)

2 cloves garlic, minced

1 tsp grated fresh ginger

1 tsp gochujang (optional, for spice)

2 green onions, thinly sliced

1 tbsp sesame seeds

1 tbsp vegetable oil (for cooking)

For the Bowls

2 cups cooked jasmine rice (or short-grain white rice)

1 cup shredded carrots

1 cup cucumber, thinly sliced

1 cup kimchi (store-bought or homemade)

Extra sesame seeds and green onions for garnish

Marinate the Beef

In a bowl, mix soy sauce, brown sugar, sesame oil, mirin, garlic, ginger, and gochujang (if using).
Add the thinly sliced beef to the marinade, toss to coat well, and let it sit for at least 15 minutes (or up to overnight for deeper flavor).

Cook the Beef

Heat vegetable oil in a large skillet or grill pan over medium-high heat.
Add the beef in a single layer, cooking quickly for 2–3 minutes until nicely browned and caramelized. Avoid overcrowding the pan; cook in batches if necessary.

Assemble the Bowls

Divide the steamed rice into bowls.
Top each with a generous portion of bulgogi beef.
Add shredded carrots, sliced cucumbers, and a scoop of kimchi to each bowl.
Garnish with sesame seeds and green onions.

Suggested Extras

A fried egg on top for an authentic Korean touch!
A drizzle of gochujang sauce or Sriracha for heat
Quick-pickled radish for crunch

Ingredients