Easy Beef Bulgogi Bowls

These Easy Beef Bulgogi Bowls bring all the bold, savory-sweet flavors of Korean BBQ into a quick and satisfying meal I can make any night of the week. Thinly sliced beef is marinated in a delicious blend of soy, garlic, sesame, and sugar, then cooked until caramelized and served over rice with fresh toppings. It’s one of my favorite ways to enjoy takeout-style food at home.

Why You’ll Love This Recipe

I love how simple and customizable these bowls are. The marinade packs the beef with flavor in just minutes, and I can throw the whole meal together in about 30 minutes. The combination of tender meat, fluffy rice, and crunchy toppings gives every bite amazing texture. Whether I’m meal prepping or whipping up a quick dinner, this dish never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thinly sliced beef (ribeye, sirloin, or flank steak)

• Soy sauce

• Brown sugar

• Garlic, minced

• Fresh ginger, grated

• Sesame oil

• Rice vinegar

• Green onions, sliced

• Cooked white or brown rice

• Carrots, julienned

• Cucumber, thinly sliced

• Kimchi (optional)

• Sesame seeds

• Gochujang (optional, for heat)

Directions

1. I start by mixing soy sauce, brown sugar, garlic, ginger, sesame oil, and rice vinegar in a bowl to create the marinade.

2. I add the thinly sliced beef to the marinade and let it sit for at least 15–20 minutes (or longer if I have time).

3. While the beef marinates, I prep the rice and toppings—slicing veggies and warming kimchi if using.

4. I heat a skillet over medium-high heat and cook the marinated beef in batches, allowing it to sear and caramelize.

5. Once the beef is cooked through and browned, I build the bowls by layering rice, beef, and toppings.

6. I finish with a sprinkle of sesame seeds, green onions, and a drizzle of gochujang for spice.

Servings and timing

This recipe serves 4 and takes about 30 minutes from start to finish, including marinating and cooking time.

Variations

• I sometimes use ground beef if I don’t have sliced steak—it cooks even faster and still tastes great.

• For a low-carb version, I swap rice for cauliflower rice or shredded cabbage.

• I add a fried egg on top for extra protein and richness.

• I mix in sautéed mushrooms or spinach when I want more vegetables in the bowl.

• I sometimes use a pre-made Korean BBQ sauce when I’m in a rush, but the homemade version is worth it.

Storage/Reheating

I store the beef and rice separately in airtight containers in the fridge for up to 4 days. To reheat, I warm the beef in a skillet or microwave until hot, then reassemble the bowls. The veggies can be stored separately or freshly sliced before serving. I avoid reheating cucumber or kimchi to keep their texture and flavor.

FAQs

What kind of beef works best for bulgogi?

I usually use ribeye, sirloin, or flank steak because they’re tender and soak up the marinade well. The thinner the slices, the better.

Can I marinate the beef overnight?

Absolutely. If I have time, marinating overnight deepens the flavor and makes the beef even more tender.

Is this dish spicy?

Not by default, but I can add gochujang or red pepper flakes if I want to turn up the heat.

Can I use a different grain besides rice?

Yes, I’ve used quinoa, farro, or even noodles for a different twist. Just pick something that can soak up the sauce.

Are these bowls good for meal prep?

Definitely. I cook the beef and rice ahead of time and store them in individual containers. Then I add fresh toppings right before eating.

Conclusion

Easy Beef Bulgogi Bowls are my go-to when I want a quick, flavorful dinner that feels comforting and fresh. The sweet and savory beef paired with crisp veggies and warm rice creates a perfect balance, and it’s so easy to switch things up depending on what I have in the fridge. This dish always hits the spot.

Easy Beef Bulgogi Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean-Inspired
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

These Easy Beef Bulgogi Bowls are a quick and flavorful take on Korean BBQ, featuring tender marinated beef, fluffy rice, and crisp vegetables. This homemade bulgogi bowl recipe brings savory-sweet goodness to your dinner table in just 30 minutes—perfect for meal prep or a delicious weeknight meal.

---

Ingredients

• 1 lb thinly sliced beef (ribeye, sirloin, or flank steak)
• ¼ cup soy sauce
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 green onions, sliced
• 2 cups cooked white or brown rice
• 1 cup julienned carrots
• 1 cucumber, thinly sliced
• Kimchi (optional, for serving)
• 1 tbsp sesame seeds
• Gochujang (optional, for heat)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, and rice vinegar.

2. Add the thinly sliced beef to the marinade and let sit for 15–20 minutes (or longer if time allows).

3. While beef marinates, prep rice and toppings—slice carrots, cucumbers, and warm kimchi if using.

4. Heat a skillet over medium-high heat. Cook the beef in batches, letting it sear and caramelize.

5. Build each bowl with a base of rice, then top with beef and desired vegetables.

6. Garnish with green onions, sesame seeds, and a drizzle of gochujang for spice if desired.

---

Notes

• Substitute ground beef for a quicker, budget-friendly version.
• Use cauliflower rice or cabbage for a low-carb option.
• Add a fried egg on top for extra richness.
• Stir in sautéed mushrooms or spinach for added veggies.
• Use store-bought Korean BBQ sauce in a pinch, though homemade is best.