Description
Get ready for sizzling flavor in every bite! Thinly sliced beef soaks up a sweet-savory marinade, then caramelizes in a hot pan for that irresistible bulgogi magic. Layer it over fluffy rice, add crunchy veggies, tangy kimchi, and a runny fried egg if you’re feeling extra. This is comfort food in a bowl—fast, balanced, and guaranteed to wow.
Ingredients
For the Beef:
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1 lb ribeye or sirloin, thinly sliced
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¼ cup soy sauce (or tamari)
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2 tbsp brown sugar
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2 tbsp sesame oil
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2 tbsp rice vinegar or mirin
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2 garlic cloves, minced
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1 tsp grated fresh ginger
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½ small onion, grated
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1 tsp sesame seeds
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Black pepper to taste
For the Bowls:
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2 cups cooked white rice
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1 cup kimchi
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1 carrot, julienned
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1 cucumber, thinly sliced
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2 green onions, sliced
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Optional: fried egg, gochujang, extra sesame seeds
Instructions
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Marinate Beef – Mix soy sauce, sugar, sesame oil, vinegar, garlic, ginger, onion, sesame seeds & pepper. Add beef, toss well, marinate 30 min (up to overnight).
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Cook Beef – Heat pan/wok on high. Cook beef in small batches, 2–3 min, until caramelized. Optional: reduce leftover marinade into a glaze.
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Assemble Bowls – Divide rice into 4 bowls. Top with bulgogi, kimchi, carrot, cucumber, and green onion.
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Finish & Serve – Garnish with sesame seeds, fried egg, or drizzle of gochujang for heat. Serve hot!
Notes
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Slice beef extra thin for tenderness. Slightly freezing it helps.
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Don’t overcrowd the pan—batch cooking keeps that caramelization perfect.
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Make it vegetarian: swap beef for tofu or mushrooms.
- Prep Time: 15 min (plus 30 min marinating)
- Cook Time: 10 min
Nutrition
- Calories: 460 cal Per bowl
- Fat: 20g
- Carbohydrates: 38g
- Protein: 28g