Korean Bulgogi Beef Rice Bowls
This Korean Bulgogi Beef Rice Bowl is SO FLAVORFUL! Tender marinated beef, crisp veggies, and fluffy rice come together for a quick, wholesome meal.
Servings: 4 servings
Ingredients
- 1 pound thinly sliced beef sirloin or ribeye works best
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 tablespoon sesame seeds
- 3 green onions chopped
- 2 cups cooked rice
- 1 cup sliced bell peppers any color
- 1 cup shredded carrots
- 1 tablespoon vegetable oil
Instructions
Marinate the Beef
- Start by combining the soy sauce, brown sugar, sesame oil, minced garlic, and ginger in a mixing bowl. Stir until the sugar dissolves. Add the thinly sliced beef to the marinade, tossing to coat all pieces thoroughly. Let the beef sit for at least 30 minutes, or up to 2 hours in the refrigerator, to soak in all those rich flavors.
Prepare the Rice and Vegetables
- While the beef marinates, cook your rice according to package instructions so it’s ready when the beef is done. Slice the bell peppers into thin strips and shred the carrots if not already shredded. Chop the green onions and set them aside for garnish. Having your veggies prepped beforehand streamlines the cooking process.
Cook the Beef and Vegetables
- Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated beef in a single layer, cooking for about 2-3 minutes per side or until nicely browned and cooked through. Remove the beef and set aside. In the same skillet, toss in the bell peppers and shredded carrots. Stir-fry for 3-4 minutes until they’re tender-crisp but still vibrant.
Assemble the Bowls
- Divide the cooked rice into serving bowls. Top with the sautéed vegetables, then layer the caramelized bulgogi beef on top. Sprinkle with sesame seeds and chopped green onions for that signature finish. Serve immediately and enjoy your homemade Korean Bulgogi Beef Rice Bowls!
Equipment
- Non-stick skillet or cast iron pan
- Mixing bowl
- Sharp Knife
- Measuring spoons and cups
- Rice cooker or pot
Notes
- Marinate the beef overnight for even deeper flavor.
- Toast sesame seeds lightly before sprinkling to enhance their aroma.
- Substitute beef with tofu or shiitake mushrooms for a vegetarian version.
- Use cauliflower rice for a low-carb alternative.
- Store leftovers in airtight containers for up to 3 days; freeze beef and rice separately for up to 1 month.
