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Korean Bulgogi Beef Bowl with tender beef, steamed rice, and kimchi.

Korean Bulgogi Beef Bowls

A simple and tasty bowl of marinated beef, rice, and kimchi that's quick to prepare and full of flavor.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Beef Marinade
  • 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
For Assembly
  • 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
Optional Toppings
  • 1 fried egg Optional topping.
  • gochujang Add for heat.
  • extra sesame seeds

Method
 

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

Notes

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