Korean Beef Bulgogi Rice Bowl
Tender marinated ribeye steak cooked to caramelized perfection and served over fluffy short-grain rice with quick pickled cucumbers, kimchi, and a perfectly runny fried egg. This bulgogi bowl brings the bold, sweet-savory flavors of Korean BBQ straight to your dinner table with authentic taste and satisfying textures in every bite.
Prep Time : 20 min
Cook Time : 15 min
Servings : 4
20 min
15 min
4
Ingredients
For the Bulgogi Marinade
• 60ml soy sauce
• 40g brown sugar
• 30ml sesame oil — this one on Amazon
• 20g garlic, minced
• 15g fresh ginger, grated
• 60g Asian pear, grated
• 10g gochugaru (Korean chili flakes) — this one on Amazon
• 2g black pepper
For the Beef Bulgogi Rice Bowl
• 600g ribeye steak
• 240g short-grain white rice, uncooked
• 400ml water
• 200g cucumber, thinly sliced
• 30g rice vinegar
• 15g sugar
• 3g salt
• 100g carrots, julienned
• 60g kimchi
• 4 large eggs
• 40g neutral oil, divided
• 20g green onions, sliced
• 10g toasted sesame seeds — this one on Amazon
• 5g nori sheets, torn
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Directions
- Prepare the Bulgogi Marinade
In a large bowl, whisk together 60ml soy sauce, 40g brown sugar, 30ml sesame oil, 20g minced garlic, 15g grated ginger, 60g grated Asian pear, 10g gochugaru, and 2g black pepper. Whisk continuously until sugar dissolves completely. - Marinate the Beef
Slice 600g ribeye steak against the grain into 3mm thin strips. Add beef to marinade, toss to coat thoroughly, and refrigerate for minimum 30 minutes or up to 4 hours for deeper flavor penetration. - Make Quick Pickled Cucumbers
While beef marinates, prepare quick pickled cucumbers by combining 200g thinly sliced cucumber with 30g rice vinegar, 15g sugar, and 3g salt in a bowl. Set aside at room temperature, tossing occasionally. - Cook the Bulgogi Beef
Heat a large cast iron skillet or wok over high heat until smoking. Add 15g neutral oil, then add half the marinated beef in a single layer. Cook undisturbed for 2 minutes until caramelized, then stir-fry for another 1-2 minutes until cooked through. Remove and repeat with remaining beef, adding another 15g oil. - Fry the Eggs
Fry 4 eggs in 10g oil to your preference, keeping yolks runny for best results. - Cook the Rice
Cook 240g short-grain rice according to package directions with 360 ml water. Once done, keep covered and set aside to stay warm. - Assemble the Bowls
Assemble bowls by topping each rice portion with cooked bulgogi beef, 100g julienned carrots, pickled cucumbers, 60g kimchi, one fried egg, garnish with 20g sliced green onions, 10g toasted sesame seeds, and 5g torn nori sheets. Drizzle with any remaining pan sauce.
*Notes :
- Freezing the beef for 30 minutes before slicing makes it much easier to achieve paper-thin slices that cook quickly and absorb marinade better. A sharp knife is essential for clean cuts against the grain.
- Asian pear contains natural enzymes that tenderize the meat while adding subtle sweetness. If unavailable, substitute with 15g kiwi fruit or an additional 10g brown sugar, though the tenderizing effect will be reduced.
- The key to proper caramelization is avoiding overcrowding the pan. Cook beef in batches over very high heat, allowing it to sear undisturbed before stirring. This creates the signature sweet-savory crust that defines great bulgogi.
Nutrition Facts
( per serving )
Calories
~750 kcal
Protein
45 g
Fat
32 g
Carbs
68 g
Calories
~720 kcal
Protein
45 g
Fat
32 g
Carbs
68 g
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Korean Beef Bulgogi Bowl
Ingredients
Method
- In a large bowl, whisk together 60ml soy sauce, 40g brown sugar, 30ml sesame oil, 20g minced garlic, 15g grated ginger, 60g grated Asian pear, 10g gochugaru, and 2g black pepper. Whisk continuously until sugar dissolves completely.
- Slice 600g ribeye steak against the grain into 3mm thin strips. Add beef to marinade, toss to coat thoroughly, and refrigerate for minimum 30 minutes or up to 4 hours for deeper flavor penetration.
- While beef marinates, prepare quick pickled cucumbers by combining 200g thinly sliced cucumber with 30g rice vinegar, 15g sugar, and 3g salt in a bowl. Set aside at room temperature, tossing occasionally.
- Heat a large cast iron skillet or wok over high heat until smoking. Add 15g neutral oil, then add half the marinated beef in a single layer. Cook undisturbed for 2 minutes until caramelized, then stir-fry for another 1-2 minutes until cooked through. Remove and repeat with remaining beef, adding another 15g oil.
- Fry 4 eggs in 10g oil to your preference, keeping yolks runny for best results.
- Cook 240g short-grain rice according to package directions with 400 ml water. Once done, keep covered and set aside to stay warm.
- Assemble bowls by topping each rice portion with cooked bulgogi beef, 100g julienned carrots, pickled cucumbers, 60g kimchi, one fried egg, garnish with 20g sliced green onions, 10g toasted sesame seeds, and 5g torn nori sheets. Drizzle with any remaining pan sauce.