Bulgogi rice bowls are packed with flavor, texture, and color. The beef is marinated in a sweet and savory mixture that caramelizes beautifully when cooked, while the rice and veggies add balance and freshness. It’s a complete meal in one bowl that’s easy to make, customizable, and seriously comforting. Plus, the leftovers are just as tasty the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Thinly sliced beef (ribeye or sirloin)
Soy sauce
Brown sugar
Sesame oil
Garlic (minced)
Ginger (grated)
Green onions (chopped)
Asian pear or apple (grated, optional for tenderizing and sweetness)
Ground black pepper
Cooked white or brown rice
Carrots (julienned or shredded)
Cucumber (sliced)
Kimchi (optional)
Sesame seeds (for garnish)
Fried egg (optional, for topping)
Gochujang (Korean chili paste, for added spice if desired)
Directions
In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, grated pear or apple, and pepper.
Add the sliced beef and mix well to coat. Marinate for at least 30 minutes or up to 24 hours in the refrigerator.
Heat a skillet or grill pan over medium-high heat. Cook the beef in batches, 2–3 minutes per side, until browned and cooked through.
Prepare serving bowls by adding a base of warm rice.
Top with the cooked beef, shredded carrots, cucumber slices, kimchi, and a fried egg if using.
Sprinkle with sesame seeds and a drizzle of gochujang or extra sesame oil if desired. Serve immediately.
Servings and timing
This recipe serves 4. Preparation time is 15 minutes (plus 30 minutes marinating), and cooking time is about 10 minutes. Total active time: 25 minutes.
Variations
Spicy Bulgogi: Mix gochujang into the marinade for a spicy version.
Vegetarian Option: Use mushrooms or tofu instead of beef with the same marinade.
Lettuce Wrap Style: Serve the bulgogi in lettuce cups instead of rice bowls.
No Egg: Skip the egg for a lighter option or replace with a soft-boiled egg.
Add More Veggies: Include sautéed spinach, bean sprouts, or pickled radish for more variety.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat the beef and rice separately in the microwave or in a skillet. If the beef dries out slightly, add a splash of water or soy sauce while reheating. This dish can also be prepped ahead for lunch bowls or meal prep.
FAQs
What is bulgogi?
Bulgogi means “fire meat” in Korean and refers to thin slices of marinated beef grilled or stir-fried to caramelized perfection.
What cut of beef is best?
Ribeye, sirloin, or any tender cut that can be thinly sliced works well. Freezing the meat slightly helps with slicing.
Can I use store-bought bulgogi marinade?
Yes, store-bought works in a pinch, though homemade provides fresher, more customizable flavor.
Is the Asian pear necessary?
It’s optional but traditional—it helps tenderize the beef and adds natural sweetness. You can substitute apple or omit it.
Can I make it ahead?
Yes, you can marinate the beef a day in advance and cook it just before serving. The cooked beef also reheats well.
Is bulgogi spicy?
Not usually, unless gochujang or chili flakes are added. You can adjust the heat to your preference.
What rice is best for this bowl?
Steamed short-grain white rice or brown rice works best. Jasmine or basmati rice are also fine alternatives.
Can I grill the beef?
Absolutely. Bulgogi is often grilled in Korea. Use a grill or grill pan and cook quickly over high heat.
What other toppings can I add?
Try pickled vegetables, avocado, sautéed mushrooms, or shredded cabbage for extra crunch and flavor.
Is this dish gluten-free?
It can be made gluten-free by using tamari instead of soy sauce and checking the ingredients in gochujang and kimchi.
Conclusion
The Korean Beef Bulgogi Rice Bowl is a flavor-packed, customizable, and comforting dish that’s as fun to make as it is to eat. With tender marinated beef, crisp vegetables, fluffy rice, and bold seasonings, it’s a satisfying meal that brings Korean BBQ flair right to your table. Perfect for quick dinners, meal prep, or a homemade takeout night
The Korean Beef Bulgogi Rice Bowl is a comforting and flavorful dish featuring tender marinated beef served over warm rice with crisp vegetables, savory sauce, and optional toppings like kimchi and fried egg. It’s a vibrant and satisfying one-bowl meal inspired by classic Korean BBQ flavors.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes (plus marinating time)
Yield:4 servings
Category:Main Course
Method:Stir-Fried
Cuisine:Korean
Diet:Halal
Ingredients
1 lb thinly sliced beef (ribeye or sirloin)
1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 green onions, chopped
1/2 small Asian pear or apple, grated (optional)
1/4 tsp ground black pepper
2 cups cooked white or brown rice
1/2 cup carrots, julienned or shredded
1/2 cucumber, sliced
1/2 cup kimchi (optional)
2 tbsp sesame seeds (for garnish)
4 fried eggs (optional)
2 tbsp gochujang (Korean chili paste, optional for serving)
Instructions
In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, grated pear or apple (if using), and black pepper.
Add sliced beef and toss to coat. Marinate for at least 30 minutes in the refrigerator (up to 24 hours).
Heat a skillet or grill pan over medium-high heat. Cook the beef in batches, 2–3 minutes per side, until browned and cooked through. Set aside.
Prepare serving bowls by adding a scoop of warm rice.
Top with cooked beef, shredded carrots, cucumber slices, kimchi, and a fried egg (if using).
Garnish with sesame seeds and a drizzle of gochujang or sesame oil, if desired. Serve immediately.
Notes
Use tamari for a gluten-free version.Add sautéed spinach, pickled radish, or mushrooms for variety.Marinate the beef ahead of time for quick assembly later.For extra heat, mix gochujang into the marinade or serve on the side.Skip the egg or replace with a soft-boiled egg if preferred.
