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Korean Beef Bulgogi Bowls

Korean Beef Bulgogi Bowls feature thinly sliced beef coated in a savory-sweet soy marinade, then seared until browned and caramelized. Serve it over short-grain rice with crisp vegetables for a glossy, savory bowl.
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Prep Time 20 minutes
Cook Time 15 minutes
marinate 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the bulgogi beef
  • 1.5 lb beef sirloin or ribeye thinly sliced against the grain
  • 0.3333333333 cup low-sodium soy sauce
  • 2 tbsp packed brown sugar
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 4 garlic minced
  • 1 tbsp fresh ginger finely grated
  • 0.5 Asian pear finely grated
  • 2 green onions thinly sliced
  • 0.5 tsp black pepper
  • 1 tbsp neutral cooking oil
For the bowls
  • 4 cup cooked short-grain white rice
  • 1 large carrot julienned
  • 1 cucumber thinly sliced
  • 1 cup shredded red cabbage
  • 4 fried eggs optional
  • 2 green onions thinly sliced
  • 2 tsp toasted sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Make the bulgogi marinade
  1. In a bowl, combine the low-sodium soy sauce, packed brown sugar, honey, sesame oil, rice vinegar, garlic, fresh ginger, grated Asian pear, green onions, and black pepper.
  2. Add the thinly sliced beef sirloin or ribeye and toss until every piece is coated with marinade.
Marinate the beef
  1. Refrigerate the beef for at least 30 minutes or up to 4 hours, covered.
Sear the bulgogi beef
  1. Heat a large skillet over medium-high heat.
  2. Add the neutral cooking oil and let it warm until it shimmers.
  3. Remove the beef from the marinade, letting excess liquid drip away.
  4. Cook the beef in batches to avoid overcrowding, searing for 2–3 minutes, turning occasionally, until browned, caramelized, and fully cooked.
Assemble the bowls
  1. Divide the warm cooked short-grain white rice among four serving bowls.
  2. Arrange the bulgogi beef generously over the rice.
  3. Add the carrot, cucumber, and shredded red cabbage around the beef.
  4. Top with fried eggs if desired, then sprinkle with sliced green onions and toasted sesame seeds.
  5. Serve immediately while the beef is hot and glossy and the vegetables remain crisp.

Notes

For best browning and glossy caramelization, avoid overcrowding the skillet and sear in batches; the meat should sizzle on contact. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet so the beef stays tender (rice and veggies may soften). Freezing is not recommended for the fully assembled bowls. For a lower-sugar option, reduce the brown sugar to 1 tbsp while keeping the honey for balance.