Bulgogi Bowl
Bulgogi bowls are super flavorful thinly sliced beef in a sweet and savory marinade and eaten with rice, kimchi, a fried egg, and cucumber.
Servings: 4
Calories: 526kcal
Equipment
- Large Skillet
- Food Processor
- Mixing Bowls
Ingredients
- 1.5 lbs Bulgogi (thinly sliced Rib-Eye or Sirloin Steak)
- ⅓ cup Soy Sauce
- 2 tbsps Brown Sugar
- 3 tbsps Mirin
- ½ Sweet Onion
- 2 tsp Ginger
- 1 Asian Pear
- 4 cloves Garlic
- 2 tbsps Gochujang (I used mild)
- 2 tbsps Apple Juice
- 2 tbsps Sesame Oil
For the Bowls
- Rice
- Kimchi
- Sliced Cucumbers
- Fried Egg
- Picked Radishes
- Sliced Carrots
Instructions
- Combine soy sauce, brown sugar, mirin, onion, ginger, pear, garlic, gochujang, and apple juice in a food processor. Pulse until smooth.
- Add bulgogi meat to a large bowl and pour marinade on top. Then add sesame oil and mix everything together, ensuring all of the meat is coated.
- Cover with plastic wrap and allow it to marinate in the refrigerator for at least 30 minutes, however, for best results, overnight provides optimal flavor!
- Warm a large pan over medium-high heat. Place a few pieces of beef into the pan in a single layer - do not overcrowd the pan! Cook the beef for 2-3 minutes per side, until browned.
- Place beef on top of a bed of rice and garnish with any of your favorite fresh ingredients! We used fresh cucumbers, kimchi, sliced carrots, and an egg.
Notes
Substitutions
- If you can't find bulgogi beef meat, you can use lean ground beef, ground turkey, ground chicken, or even plant-based ground meat (for a vegan option).
- Some other meat options are thinly sliced flank steak or sirloin steak.
- Watching your carbs? Use cauliflower rice instead. I tried this a few times and barely noticed the difference.
- Allow the beef to marinate for at least 30 minutes. However, overnight is best! This gives the meat maximum flavor.
- This is a really easy recipe is ideal for meal prep and the perfect weeknight meal. Simply sear the meat and add to a rice bowl and serve with your favorite toppings.
- I used mild gochujang, however, if you prefer a spicy meal - get the hot version! To really kick it up a notch, add additional red pepper flakes!
- Use a skillet with a good nonstick coating like Calphalon's Premier Nonstick Cookware. Their nonstick coating is impeccable and the pan are so durable and conduct heat really well, giving the bulgogi meat the perfect sear!
Nutrition
Calories: 526kcal | Carbohydrates: 27g | Protein: 37g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 104mg | Sodium: 959mg | Potassium: 695mg | Fiber: 2g | Sugar: 17g | Vitamin A: 54IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 4mg