Easy Beef Bulgogi Bowls (Print-Friendly Format)
Tender beef with sweet-savory flavors, served over rice and topped with vegetables and a fried egg.
# Required Ingredients:
→ Beef Bulgogi
01 -
120 ml soy sauce
02 -
110 g packed light brown sugar
03 -
15 ml sesame oil
04 -
30 ml chili garlic sauce or Gochujang chili sauce, or more to taste
05 -
60 ml rice wine vinegar
06 -
20 g minced garlic
07 -
20 g minced ginger
08 -
25 g thinly sliced shallots
09 -
900 g ribeye or top sirloin steaks, sliced 3 mm thick
10 -
30 ml vegetable oil
→ Assembly
11 -
450 g cooked rice
12 -
4 fried eggs
13 -
250 g kimchi, homemade or store-bought
14 -
1 English cucumber, cut into ribbons
# How to Make It:
01 -
In a large bowl, combine soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, minced garlic, minced ginger, and shallots. Whisk thoroughly until the sugar dissolves.
02 -
Add sliced steak to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours or up to overnight.
03 -
Heat a large sauté pan over high heat. Add vegetable oil, then use a slotted spoon to add the marinated beef in batches. Sear quickly on all sides without overcrowding the pan. Once browned, transfer beef to a plate.
04 -
Divide cooked rice among four bowls. Top each portion with the seared bulgogi beef.
05 -
Place a fried egg, a serving of kimchi, and cucumber ribbons atop each bowl. Serve immediately while hot.
# Additional Information:
01 -
For ultra-thin steak slices, place the beef in the freezer for 30 minutes until firm before slicing with a sharp knife.