Korean Beef Bulgogi Rice Bowls
Sweet, savory, spicy Korean BBQ-style beef served over fluffy rice with fresh toppings for the ultimate easy weeknight dinner.
Ingredients
For the Beef Bulgogi
- 1.5 pounds ribeye or sirloin thinly sliced
Marinade
- ⅓ cup light soy sauce
- 1½ tsp dark soy sauce
- 1½ tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 3½ tbsp brown sugar
- 1½ tbsp honey
- 5-6 garlic cloves minced
- 1½ tsp fresh ginger, grated (or ½ tsp ground ginger)
- 1½ tsp onion powder
- 1½ tbsp Asian pear or apple grated
- 1-2 tbsp gochujang adjust to spice level
- 1¼ tsp black pepper
For the Rice Bowls
- 2 cups uncooked jasmine rice or basmati rice
- 4 cups water
- 1 tsp salt
Optional Toppings
- carrots shredded
- cucumber sliced
- avocado sliced
- kimchi
- green onions sliced
- sesame seeds
- spicy mayo
- extra gochujang sauce
- pickled vegetables
- edamame
- lettuce leaves for wraps
Instructions
- In a large bowl, whisk together the light soy sauce, dark soy sauce, rice vinegar, sesame oil, vegetable oil, brown sugar, honey, minced garlic, grated ginger, onion powder, grated Asian pear (or apple), gochujang, and black pepper until smooth and well combined.
- Add the thinly sliced ribeye or sirloin to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to a few hours for more flavor.
- Rinse the jasmine or basmati rice under cold water until the water runs mostly clear. Add the rice, water, and salt to a pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15–18 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5–10 minutes, then fluff with a fork.
- While the rice cooks, prepare the shredded carrots, sliced cucumber, sliced avocado, kimchi, green onions, and sesame seeds.
- Heat a large skillet or cast iron pan over medium-high heat. Add the marinated beef in batches, making sure not to overcrowd the pan. Cook for 2–4 minutes per side until the beef is caramelized, slightly charred around the edges, and cooked through.
- Divide the cooked rice evenly among serving bowls. Top with the cooked bulgogi, shredded carrots, cucumber, avocado, kimchi, and green onions.
- Sprinkle with sesame seeds and drizzle with spicy mayo or extra gochujang sauce if desired. Add pickled vegetables, edamame, or lettuce wraps on the side and serve immediately.
Notes
- Slice beef very thin (freeze 20–30 minutes for easier cutting).
- Cook in batches to get proper caramelization, not steaming.
- Marinate at least 30 minutes, longer for deeper flavor.
- Adjust gochujang to control spice level.
- Ribeye is best, but sirloin or flank steak works well too.