Easy Beef Bulgogi Bowls
Tender marinated beef served over rice with delicious toppings.
Ingredients
Main Ingredients
- 0.5 cup soy sauce
- 0.5 cup light brown sugar
- 1 tablespoon sesame oil
- 2 tablespoons chili garlic sauce or Gochujang Chili Sauce adjust to taste
- 0.25 cup rice wine vinegar
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 0.25 cup thinly sliced shallots
- 2 pounds beef ribeye or top sirloin cut into 1/8-inch-thick slices
- 2 tablespoons vegetable oil
- 3 cups cooked rice
- 1 cup kimchi
- 1 English cucumber cut into ribbons
Instructions
- In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, minced garlic, minced ginger, and sliced shallots until well combined.
- Add the sliced beef to the marinade, tossing to coat thoroughly. Cover the bowl and refrigerate for at least 2 hours, or up to overnight for maximum flavor. For easier slicing, place the steak in the freezer for about 30 minutes before cutting.
- Heat a large sauté pan over high heat. Add the vegetable oil. Using a slotted spoon, add the marinated beef to the pan, searing it quickly on all sides. Be careful not to overcrowd the pan; you may need to do this in batches. Once cooked, transfer the beef to a plate.
- Divide the cooked rice among four serving bowls. Top each bowl with a generous portion of the beef bulgogi.
- Finish each bowl with a fried egg, a serving of kimchi, and cucumber ribbons. Serve immediately and enjoy!
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.