Beef Bulgogi Rice Bowls

Beef bulgogi rice bowls feature thinly sliced tender beef prepared in a sweet and savory sauce made from aromatics like garlic, onion, and ginger. Paired with fluffy rice, shredded cucumbers, fried egg, and spicy kimchi, this meal will leave you super satisfied!

Info and tips

Bulgogi is usually made from tender beef. The best cuts of beef for bulgogi are usually top sirloin, tenderloin, or rib eye. Try to buy the meat that has the most marbling, as it will be more tender.

To slice the meat thinly, place in the freezer for roughly 30 minutes to firm up. This will make it so much easier to cut. Make sure your knife is extremely sharp before slicing. Go against the grain and cut as thinly as possible in even slices.

I like to marinate overnight for the most flavour, but if your short on time a couple hours in the fridge will be fine!

The kiwi in this recipe is used to make the meat even more tender. The fruit has acid or enzymes that soften the meat… super cool sciency stuff. Bonus because it also makes it sweet and taste better. Traditionally you use asian pear, for easy access I used kiwi, I believe pineapple can be used as well!

Ingredients

• A pound of top sirloin, tenderloin, or rib eye
• 1/2 a grated kiwi
• tbsp fresh ginger
• 4 garlic cloves
• 1/4 soy sauce
• 1 tbsp sesame oil
• 1 tbsp gochujang
• 2 tbsp brown sugar
• 1/2 onion sliced
• rice
• cucumber
• kimchi
• fried egg
• green onion

Instructions

1. Place beef in the freezer for roughly 30 minutes to firm up. Slice against the grain with a sharp knife to create paper thin slices. Set aside.
2. In a large bowl begin making the marinade. Add grated kiwi and ginger, and minced garlic to the bowl. Add the soy sauce, sesame oil, gochujang, and brown sugar to the bowl. Mix very well until combined.
3. Add the thinly sliced beef and slices of onion to the bowl. Fold until mixed well.
4. Cover and leave in the fridge for at least 2 hours or overnight.
5. Next fry in a hot pan on medium high heat until cooked through.
6. Serve with rice, shredded cucumber, kimchi, and a fried egg topped with green onions, or any other preferred toppings! Enjoy 🙂

See below for a video tutorial!

Print Recipe

Beef Bulgogi Rice Bowls

(1 votes, average: 5.00 out of 5)

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Nutritious – Korean

By Kenna's Cooks – Serves: 4

Prep Time: 2 hours 20 minutes – Cooking Time: 10 minutes – Total Time: 2 hours 30 minutes

Beef bulgogi rice bowls feature thinly sliced tender beef in a sweet and savory sauce made from aromatics like garlic, onion, and ginger.

Ingredients

• A pound of top sirloin, tenderloin, or rib eye
• 1/2 a grated kiwi
• tbsp fresh ginger
• 4 garlic cloves
• 1/4 soy sauce
• 1 tbsp sesame oil
• 1 tbsp gochujang
• 2 tbsp brown sugar
• 1/2 onion sliced
• rice
• cucumber
• kimchi
• fried egg
• green onion

Instructions

1

Place beef in the freezer for roughly 30 minutes to firm up. Slice against the grain with a sharp knife to create paper thin slices. Set aside.

2

In a large bowl begin making the marinade. Add grated kiwi and ginger, and minced garlic to the bowl. Add the soy sauce, sesame oil, gochujang, and brown sugar to the bowl. Mix very well until combined.

3

Add the thinly sliced beef and slices of onion to the bowl. Fold until mixed well.

4

Cover and leave in the fridge for at least 2 hours or overnight.

5

Next fry in a hot pan on medium high heat until cooked through.

6

Serve with rice, shredded cucumber, kimchi, and a fried egg topped with green onions, or any other preferred toppings! Enjoy 🙂