Print

Savory Korean Bulgogi Beef Bowl Recipe Easy Homemade Kimchi Meal

Korean Bulgogi Beef Bowl - featured image
Print Recipe

A quick and easy Korean bulgogi beef bowl with a sweet-savory marinade, paired with tangy kimchi and steamed vegetables, perfect for a flavorful and comforting meal.

Ingredients

Scale
  • 1 pound (450g) thinly sliced beef ribeye or sirloin
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 4 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 cup (about 150g) store-bought or homemade kimchi, chopped
  • 2 cups cooked jasmine or short-grain rice
  • 1 cup steamed or sautéed vegetables (spinach, mushrooms, or carrots)
  • Optional: 1 fried egg per bowl

Instructions

  1. Thinly slice 1 pound (450g) of ribeye or sirloin beef against the grain, about 1/8-inch (3mm) thick. Freeze for 15 minutes if needed to firm up for easier slicing.
  2. In a large bowl, combine 1/4 cup (60ml) soy sauce, 2 tablespoons brown sugar, 2 tablespoons sesame oil, 4 minced garlic cloves, 1 teaspoon grated ginger, and 1/4 teaspoon black pepper. Stir until sugar dissolves.
  3. Toss the sliced beef and 2 thinly sliced green onions in the marinade. Cover and let sit for at least 20 minutes at room temperature or up to 2 hours in the fridge.
  4. Cook 2 cups of jasmine or short-grain rice according to package instructions. Steam or sauté 1 cup of vegetables such as spinach, mushrooms, or carrots.
  5. Heat a large skillet or cast-iron pan over medium-high heat. Add marinated beef in a single layer (cook in batches if needed). Cook 2-3 minutes per side until browned and caramelized.
  6. Assemble bowls by scooping warm rice, topping with cooked bulgogi beef, steamed vegetables, and a generous scoop of chopped kimchi. Sprinkle with toasted sesame seeds and add a fried egg if desired.
  7. Serve immediately with extra kimchi or a drizzle of sesame oil if desired.

Notes

Marinate beef for at least 20 minutes at room temperature for best flavor and even cooking. Avoid overcrowding the pan to get a good sear. Use a sharp knife to slice beef thinly. For gluten-free, substitute soy sauce with tamari or coconut aminos. Keep kimchi chilled until serving to maintain crunch.

Nutrition

Keywords: bulgogi, Korean beef bowl, kimchi, easy Korean recipe, quick dinner, savory beef, homemade kimchi, bulgogi marinade

Find it online: https://junomeals.com/savory-korean-bulgogi-beef-bowl-recipe-easy-homemade-kimchi-meal/