This recipe brings the beloved Korean BBQ flavor into a simple, everyday dinner format. The marinade is rich and balanced with soy sauce, sesame oil, garlic, and a touch of sweetness. With tender beef, fluffy rice, and crisp veggies, these bowls are both comforting and customizable. Plus, they come together quickly, making them perfect for busy weeknights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and black pepper to create the marinade.
Add the sliced beef to the marinade and toss to coat. Let it marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
Heat a skillet or wok over medium-high heat. Add the marinated beef (in batches if needed) and stir-fry until fully cooked and browned, about 3–5 minutes.
Divide cooked rice between serving bowls.
Top each bowl with the cooked beef, then add your choice of vegetables or toppings.
Garnish with green onions, sesame seeds, and a drizzle of sriracha or gochujang, if desired.
Serve immediately while hot.
Servings and timing
This recipe serves 4. Prep time is 15 minutes (plus marinating time), cook time is about 10 minutes, and total time is around 25–30 minutes.
Variations
Chicken bulgogi: Substitute beef with thinly sliced chicken breast or thighs.
Spicy version: Add gochujang or red pepper flakes to the marinade for extra heat.
Lettuce wraps: Serve the bulgogi in crisp lettuce leaves instead of rice for a low-carb option.
Noodle bowl: Replace rice with cooked noodles like soba or rice noodles for a different texture.
Vegetarian version: Use tofu or mushrooms in place of beef with the same marinade.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave until warmed through. For best texture, store the rice, meat, and toppings separately and assemble bowls just before serving.
FAQs
What kind of beef is best for bulgogi?
Ribeye or sirloin are great choices due to their tenderness. Make sure to slice the beef thinly against the grain.
Can I marinate the beef overnight?
Yes, marinating overnight enhances the flavor even more. Just be sure not to exceed 24 hours to avoid overly soft meat.
Do I need to use sesame oil?
Sesame oil adds an essential nutty flavor to the marinade. If you don’t have it, use another oil but the taste will be different.
Can I use pre-cooked rice?
Yes, leftover or pre-cooked rice works perfectly and makes the recipe even faster.
Is bulgogi spicy?
Traditional bulgogi is not very spicy. You can make it spicier by adding gochujang or red pepper flakes.
Can I freeze the marinated beef?
Yes, place the beef and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge before cooking.
What vegetables go well in these bowls?
Cucumbers, shredded carrots, spinach, bean sprouts, and kimchi are all great options. Feel free to customize based on what you have.
How do I make the beef tender?
Slice it very thin and marinate well. Cooking quickly over high heat also helps keep it tender.
Can I make this dish gluten-free?
Use tamari or a gluten-free soy sauce to make the recipe gluten-free. Double-check all sauces and toppings.
What can I use instead of rice vinegar?
You can use apple cider vinegar or white vinegar as a substitute in the marinade, though the flavor may slightly vary.
Conclusion
Easy Beef Bulgogi Bowls deliver bold Korean BBQ flavor in a quick and convenient format. With juicy, marinated beef, fluffy rice, and crisp vegetables, this meal is both comforting and exciting. Whether you’re making it for a weeknight dinner or meal prep, these bowls are a flavorful way to enjoy a takeout favorite at home.
Easy Beef Bulgogi Bowls feature tender, thinly sliced beef marinated in a sweet and savory Korean-inspired sauce, stir-fried to perfection and served over rice with fresh veggies. A quick, flavorful meal perfect for busy weeknights.
In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and black pepper to make the marinade.
Add sliced beef to the marinade and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Heat a skillet or wok over medium-high heat. Add marinated beef and stir-fry in batches if needed, cooking for 3–5 minutes until browned and cooked through.
Divide cooked rice into serving bowls.
Top each bowl with the cooked beef and your choice of vegetables and toppings.
Garnish with green onions, sesame seeds, and a drizzle of sriracha or gochujang if desired.
Serve immediately while hot.
Notes
Use thinly sliced beef for tenderness—freeze briefly before slicing for easier handling.Customize your bowl with your favorite toppings and vegetables.Store rice, beef, and toppings separately for best texture when prepping ahead.Marinated beef can be frozen for future meals.Swap in tofu or mushrooms for a vegetarian version.
