Korean Beef Bulgogi Rice Bowls
Thinly sliced beef marinated in a savory-sweet Korean bulgogi sauce, quickly stir-fried and served over rice with kimchi and fresh vegetables for a complete, flavorful bowl.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 5.5
- Cuisine: Korean
- Difficulty: Easy
- Cost: $4.50/serving
Dietary
- Dairy-Free
- Nut-Free
- Egg-Free
- Low-Fat
Tags
- quick
- savory
- healthy
- comfort food
- stir-fry
Ingredients
- 1 pound beef sirloin (thinly sliced)
- 0.25 cup soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger (grated)
- 2 clove garlic (minced)
- 0.5 yellow onion (medium, thinly sliced)
- 1 tablespoon olive oil
- 2 cup jasmine rice
- 1 cup kimchi
- 1 cup quick-pickled cucumber
- 0.25 cup green onions (chopped)
- 1 teaspoon sesame seeds
Instructions
- In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, grated fresh ginger, minced garlic, and 1/2 of the thinly sliced yellow onion to create the marinade. Add the thinly sliced beef to the marinade, tossing to coat evenly. Let marinate for 5 minutes while you prepare other ingredients.
- Cook the jasmine rice according to package directions. Keep warm.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until browned and cooked through.
- Assemble the bowls: divide the cooked jasmine rice among serving bowls. Top with the cooked bulgogi beef, a generous portion of kimchi, quick-pickled cucumber, and garnish with chopped green onions and optional sesame seeds.
Notes
You can prepare the marinade for the beef the night before and let it marinate in the refrigerator for deeper flavor, further cutting down on active prep time.
Nutrition (per serving)
- Calories: 466
- Protein: 25.4 g
- Carbohydrates: 66.9 g
- Fat: 10.9 g
- Fiber: 1.3 g
- Sodium: 1213 mg
- Saturated Fat: 2.9 g
- Sugar: 7.2 g
- Cholesterol: 55 mg