Name: Korean Bulgogi Beef Bowls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 lb ribeye or sirloin, thinly sliced (Thinly sliced across the grain for tenderness.); ¼ cup soy sauce (or tamari); 2 tbsp brown sugar; 2 tbsp sesame oil; 2 tbsp rice vinegar or mirin; 2 cloves garlic, minced; 1 tsp grated fresh ginger; ½ small onion, grated; 1 tsp sesame seeds; black pepper to taste; 2 cups cooked white rice (Use short-grain rice for authentic texture.); 1 cup kimchi (Keep separate if you want it crunchy.); 1 carrot julienned; 1 cucumber thinly sliced; 2 green onions sliced; 1 fried egg (Optional topping.); gochujang (Add for heat.); extra sesame seeds

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A simple, tasty bowl of marinated beef, rice, and kimchi you can make any night.

introduction

This bowl mixes sweet, savory bulgogi beef with warm rice and tangy kimchi. It cooks fast and feeds a family. If you like quick dinners, try similar simple recipes like 3-ingredient ground beef recipes for more easy ideas.

why make this recipe

This recipe is fast, full of flavor, and uses common pantry items. It gives you protein, veg, and a spicy tang from kimchi in one bowl. It works for weeknights, meal prep, or when you want a comforting Asian-style meal without much fuss.

how to make Korean Bulgogi Beef Bowls with Rice & Kimchi

Marinate the beef, cook it hot so it caramelizes, and build simple bowls with rice and fresh veggies. You can cook the beef in batches so it browns well. For an easy side, try serving with a plain quick biscuit like the 3-ingredient biscuit recipe if you want bread on the side.

Ingredients :

1 lb ribeye or sirloin, thinly sliced
¼ cup soy sauce (or tamari)
2 tbsp brown sugar
2 tbsp sesame oil
2 tbsp rice vinegar or mirin
2 garlic cloves, minced
1 tsp grated fresh ginger
½ small onion, grated
1 tsp sesame seeds
Black pepper to taste
2 cups cooked white rice
1 cup kimchi
1 carrot, julienned
1 cucumber, thinly sliced
2 green onions, sliced
Optional: fried egg, gochujang, extra sesame seeds

Directions :

Marinate Beef – Mix soy sauce, sugar, sesame oil, vinegar, garlic, ginger, grated onion, sesame seeds, and pepper in a bowl. Add beef, toss well, and marinate 30 minutes (or up to overnight).
Cook Beef – Heat a pan or wok on high. Cook beef in small batches for 2–3 minutes until caramelized and browned. Optional: pour leftover marinade into the hot pan and boil briefly to reduce into a glaze, then toss with beef.
Assemble Bowls – Divide cooked rice into 4 bowls. Top each with bulgogi, kimchi, carrot, cucumber, and green onion.
Finish & Serve – Garnish with sesame seeds. Add a fried egg or a drizzle of gochujang for heat if you like. Serve hot.

how to serve Korean Bulgogi Beef Bowls with Rice & Kimchi

Serve bowls hot. Let people add a fried egg, extra kimchi, or gochujang at the table. Offer soy sauce or sesame oil on the side. Use small bowls so each person can mix flavors as they eat.

how to store Korean Bulgogi Beef Bowls with Rice & Kimchi

Store beef and rice in separate airtight containers in the fridge for up to 3 days. Keep kimchi separate if you want it crunchy. Reheat beef quickly in a pan or microwave. Do not keep a fried egg on leftover bowls — add fresh when serving.

tips to make Korean Bulgogi Beef Bowls with Rice & Kimchi

Slice beef very thin across the grain for tender bites. Freeze slightly to make slicing easier.
Do not crowd the pan. Cook in batches to get good caramelization.
Taste the marinade before adding beef and adjust sugar or vinegar to your liking.
Use short-grain rice for an authentic texture.
Stir-fry leftover marinade until it bubbles to kill bacteria before using as a glaze.

variation (if any)

Use ground beef or thin pork shoulder instead of ribeye.
Add mushrooms or bell pepper to the pan with the beef.
Make it vegan with thinly sliced king oyster mushrooms and soy-based glaze.
Swap white rice for brown rice or cauliflower rice for a lighter bowl.

FAQs

Q: Can I use flank steak or another cut?
A: Yes. Use any thinly sliced steak like flank or skirt. Slice thin across the grain.

Q: How long can I marinate the beef?
A: Marinate 30 minutes to overnight. Longer gives more flavor but up to 24 hours is best.

Q: Can I make this ahead for lunch boxes?
A: Yes. Keep rice and beef separate in containers. Pack kimchi and fresh veggies separately to keep them crisp.

Q: Is it spicy?
A: Not by itself. Add gochujang or extra kimchi for spice.

Q: Can I freeze the cooked beef?
A: Yes. Freeze in an airtight container for up to 2 months. Thaw and reheat gently.

Conclusion

For a clear how-to and a similar easy version, see the full guide at Korean Beef Bulgogi Rice Bowls – The easy way! – RecipeTin Eats. For another take with caramelized steak and tips, check this recipe at Caramelized Beef Bulgogi Bowl with Tender Steak & Rice | PWWB.