Go Back
Korean beef bulgogi bowls are simple yet packed with flavor. This dish uses tender beef and fresh veggies. You can serve it over cooked jasmine rice. It’s quick to make and perfect for any meal. To make this dish, gather these key ingredients: - 1 lb beef sirloin, thinly sliced against the grain - 1/4 cup soy sauce (preferably low-sodium) - 2 tablespoons brown sugar (light or dark) - 1 tablespoon sesame oil (for a nutty flavor) - 1 tablespoon fresh ginger, grated - 3 cloves garlic, finely minced - 1 small onion, paper-thin sliced - 1 red bell pepper, sliced into thin strips - 2 green onions, chopped (white and green parts separated) - 1 cup jasmine rice, cooked according to package instructions - Sesame seeds for garnish - Salt and black pepper, to taste - Sriracha or gochujang (for a spicy kick) - Optional greens: 1 cup of fresh spinach or bok choy, roughly chopped You can add extra flavors or textures to your bowls. Consider using: - Mushrooms for umami - Carrots for sweetness - Broccoli for crunch - Cucumber for freshness These add-ins boost both taste and color. Feel free to mix and match based on what you like! Start by making the marinade. In a large bowl, mix these ingredients: - 1/4 cup soy sauce - 2 tablespoons brown sugar - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, grated - 3 cloves garlic, finely minced Whisk everything until the sugar dissolves. This creates a sweet and savory base for your beef. Now, add 1 lb of thinly sliced beef sirloin to the marinade. Make sure each piece is fully coated. Cover the bowl with plastic wrap. Let it sit in the fridge for at least 30 minutes. If you have time, let it marinate for up to 2 hours. This step is key for flavor. Heat a bit of cooking oil in a large skillet over medium-high heat. Add 1 small onion, sliced thin, and 1 red bell pepper, cut into strips. Sauté them for about 3-5 minutes. You want them tender and slightly caramelized. If you like, toss in 1 cup of fresh spinach or bok choy at the end and stir until just wilted. Remove the cooked veggies and set them aside. In the same skillet, pour in the marinated beef along with all the marinade. Stir-fry the beef for about 5-7 minutes. Make sure to stir frequently for even cooking. The beef should be browned and fully cooked when done. Taste and add salt and black pepper as needed. To build your bowls, divide 1 cup of cooked jasmine rice into serving bowls. Top each bowl with the beef and sautéed vegetables. Garnish with chopped green onions and a sprinkle of sesame seeds. For some heat, serve with Sriracha or gochujang on the side. This adds a tasty kick to your meal. For the full recipe, check out the detailed instructions above. Enjoy your cooking! Marinating is key for great flavor in bulgogi. Use fresh ingredients for the best taste. I suggest marinating the beef for at least 30 minutes. If you have time, let it sit for 2 hours. This gives the beef more depth. Make sure every piece is coated in the marinade. You can use a zip-top bag for easy mixing. Tender beef is the secret to a wonderful bulgogi bowl. Always slice the beef against the grain. This helps break down the fibers, making it more tender. Cook the beef over medium-high heat. Stir-fry it quickly for 5-7 minutes. Avoid overcrowding the pan; this helps it brown nicely. If you need to, cook in batches. Presentation makes a big difference. Use colorful bowls to show off your dish. Start with a base of jasmine rice. Layer the beef and veggies on top. Sprinkle sesame seeds for crunch. Add chopped green onions for color. For an extra touch, serve with kimchi on the side. This adds flavor and makes the meal fun! {{image_4}} You can swap beef for other meats like chicken or pork. These proteins work well with the marinade. Chicken thighs or pork tenderloin are great options. Slice them thinly, just like the beef. Adjust the cooking time based on your choice. Chicken may cook faster, while pork may take a bit longer. You’ll still get a tasty bulgogi bowl! If you want a meat-free meal, consider using tofu or tempeh. Both options soak up the marinade well. Cut the tofu into cubes or slices. For tempeh, slice it thinly. Marinate them just like the beef. You can also use mushrooms for a meaty texture. Shiitake or portobello mushrooms work best. These choices make your dish hearty and satisfying. You can customize the flavor of your bulgogi bowls. To add spice, include more Sriracha or gochujang in the marinade. If you prefer it sweeter, add more brown sugar. You might even try honey or maple syrup! For a tangy kick, some people like to add lime juice. Experiment with these flavors to find your favorite combination. It’s all about personal taste! Store leftover Korean beef bulgogi in an airtight container. This keeps the beef fresh and moist. I recommend refrigerating it within two hours of cooking. Use the leftovers within three days for the best taste. Always let the dish cool to room temperature before sealing. This helps prevent condensation inside the container. To reheat, you can use a skillet or microwave. If using a skillet, heat a little oil over medium heat. Add the beef and vegetables, stirring until warmed through. This method helps keep the dish juicy. If using a microwave, place the leftovers in a microwave-safe bowl. Cover it with a damp paper towel and heat for one minute. Check and stir, then heat for another 30 seconds if needed. You can freeze Korean beef bulgogi for later use. First, let the dish cool completely. Transfer it to a freezer-safe container or bag. Make sure to remove as much air as possible to prevent freezer burn. Label the container with the date. The bulgogi can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. Korean Beef Bulgogi is a savory dish made from marinated beef. The beef is thinly sliced, usually from sirloin, and cooked quickly. The marinade has soy sauce, sugar, garlic, and sesame oil. This mix gives the beef a sweet and salty flavor. Bulgogi is often served over rice with vegetables. Yes, you can use other cuts of beef. Flank steak or ribeye work well, too. Just make sure to slice the beef thinly. This helps it cook quickly and stay tender. The marinade will still work great with these cuts. You should marinate the beef for at least 30 minutes. For the best flavor, try marinating it for 2 hours. If you have more time, you can even marinate it overnight. This lets the flavors soak into the meat. You can serve bulgogi bowls with jasmine rice. Add sautéed veggies like bell peppers and onions. Fresh greens like spinach or bok choy are great too. For extra flavor, serve with kimchi or pickled vegetables. A drizzle of Sriracha or gochujang adds a nice kick. Korean Beef Bulgogi is not very spicy on its own. The marinade is sweet and savory. If you like spice, you can add Sriracha or gochujang. This way, you control how spicy your meal is. Enjoy it as you like! This article covered all you need to know about Korean beef bulgogi. We explored the main ingredients, including must-haves and nice-to-haves. I shared easy, step-by-step instructions for making delicious bulgogi bowls. You learned tips for marinating and cooking beef to perfection, plus fun serving ideas. Don't forget the fun variations! You can switch up proteins or flavors to fit your taste. With proper storage, leftovers can still be tasty. Try these recipes and enjoy a great meal with family and friends. Happy cooking!

Korean Beef Bulgogi Bowls

Savor the bold flavors of Savory Korean Beef Bulgogi Bowls with this easy recipe that combines tender beef, vibrant vegetables, and fragrant jasmine rice. Perfect for dinner any night, these bowls are simple to make and absolutely delicious. Marinate the beef for extra flavor and serve with a spicy kick of Sriracha or gochujang. Click through to explore this mouthwatering dish and impress your family with a taste of Korea!
Print Recipe Pin Recipe

Ingredients
  

1 lb beef sirloin, thinly sliced against the grain

1/4 cup soy sauce (preferably low-sodium)

2 tablespoons brown sugar (light or dark)

1 tablespoon sesame oil (for a nutty flavor)

1 tablespoon fresh ginger, grated

3 cloves garlic, finely minced

1 small onion, paper-thin sliced

1 red bell pepper, sliced into thin strips

2 green onions, chopped (white and green parts separated)

1 cup jasmine rice, cooked according to package instructions

Sesame seeds for garnish

Salt and black pepper, to taste

Sriracha or gochujang (for a spicy kick)

Optional greens: 1 cup of fresh spinach or bok choy, roughly chopped

Instructions
 

In a large mixing bowl, combine the soy sauce, brown sugar, sesame oil, grated ginger, and minced garlic. Whisk the mixture thoroughly until the sugar is completely dissolved and the marinade is well blended.

    Add the sliced beef to the marinade, ensuring that each piece is fully coated. Cover the bowl tightly with plastic wrap or a lid and refrigerate for a minimum of 30 minutes, allowing it to marinate. For maximum flavor, consider extending the marinating time to 2 hours.

      Heat a drizzle of cooking oil in a large skillet or wok over medium-high heat. Add the sliced onions and red bell pepper to the skillet, sautéing them for approximately 3-5 minutes until they are tender and slightly caramelized. If you choose to add spinach or bok choy, toss it in at this point and stir until just wilted. Remove the sautéed vegetable mixture from the skillet and set aside in a bowl.

        In the same skillet, pour the marinated beef along with all the marinade. Stir-fry the beef for about 5-7 minutes, making sure to frequently stir the meat to ensure even cooking. The beef should be browned and cooked through by the end of this step. Taste and season with salt and black pepper as needed.

          To create the bulgogi bowls, start by dividing the cooked jasmine rice equally among serving bowls. Generously top each portion of rice with the delicious beef bulgogi and sautéed vegetables. Garnish with the chopped green parts of the green onions and a sprinkle of sesame seeds for added crunch.

            For a spicy touch, serve each bowl with a side of Sriracha or gochujang, allowing guests to add heat according to their preference.

              Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings

                - Presentation Tips: Serve the bulgogi bowls in vibrant bowls to highlight the colorful ingredients. Consider adding a side of traditional kimchi for a pop of color and flavor contrast. A sprinkle of fresh herbs can also elevate the dish visually.