Ditch the delivery and whip up a make-ahead recipe for Easy Beef Bulgogi Bowls served with pickled veggies and fried eggs.

This is the true definition of a “meal in-a-bowl”: marinated beef Bulgogi, pickled cucumbers, spicy kimchi and a fried egg, all served atop a bed of rice. Lunch, dinner and/or leftovers is done!

Thinly sliced beef bulgogi

The real secret to restaurant-worthy Bulgogi is to very, very thinly slice the beef. The thinner it is, the faster it will cook and the more tender and melt-in-your-mouth it will be.

Slicing a raw steak at room temp can be difficult, so here’s the trick: Pop the beef into the freezer for about 10 minutes then grab your sharpest chef’s knife and start slicing. The quick freeze helps firm up the fat, making the steak easier to slice to your desired thickness (i.e. THIN!).

Sliced beef in clear bowl with marinade

This marinade knocks every flavor element out of the park. It’s savory (hello, soy sauce!), sweet (I see you, brown sugar!), sour (shout-out to the rice wine vinegar!) and loaded with a garlicky, gingery punch. The longer the beef sits in the marinade, of course the more pungent those flavors will be, so don’t hesitate to toss it all together a day in advance and save yourself some prep time when hunger calls!

Top down view of Easy Beef Bulgogi Bowls with a fried egg, cucumber ribbons, white rice, fresh cilantro and kimchi

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Easy Beef Bulgogi Bowls

For the beef bulgogi:

  • 1/2
    cup
    soy sauce
  • 1/2
    cup
    packed light brown sugar
  • 1
    Tablespoon
    sesame oil
  • 2
    Tablespoons
    chili garlic sauce or Gochujang Chili Sauce, or more to taste
  • 1/4
    cup
    rice wine vinegar
  • 2
    Tablespoons
    minced garlic
  • 2
    Tablespoons
    minced ginger
  • 1/4
    cup
    thinly sliced shallots
  • 2
    pounds
    ribeye or top sirloin steaks, cut into 1/8-inch-thick slices (See Kelly’s Note)
  • 2
    Tablespoons
    vegetable oil

For assembling the bowls:

  • 3
    cups
    cooked rice
  • 4
    fried eggs
  • 1
    cup
    homemade or store-bought kimchi
  • 1
    English cucumber, cut into ribbons

Make the beef bulgogi:

In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger and shallots. 

Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of 2 hours and up to overnight.

Heat a large sauté pan over high heat. Add the vegetable oil then using a slotted spoon, add the marinated beef, searing it quickly on all side and being careful not to overcrowd the pan. Transfer the beef to a plate. 

Assemble the bowls:

Divide the rice among four serving bowls and top it with the beef bulgogi.  

Top each bowl with a fried egg, a portion of kimchi and cucumber ribbons. Serve immediately. 

Kelly’s Note:

To thinly slice the steak, place it in the freezer for 30 minutes to help it firm up before using a sharp knife to cut it into thin slices. 

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

Easy Beef Bulgogi Bowls

Amount Per Serving

Calories 935
Calories from Fat 423

% Daily Value*

Total Fat 47g
72%

Saturated Fat 21g
105%

Cholesterol 302mg
101%

Sodium 2229mg
93%

Potassium 948mg
27%

Total Carbohydrates 69g
23%

Dietary Fiber 1g
4%

Sugars 30g

Protein 58g
116%

Vitamin A
7%

Vitamin C
4.1%

Calcium
10%

Iron
33.7%

* Percent Daily Values are based on a 2000 calorie diet.

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