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If the bulgogi tacos are the party version, this is the everyday one: the same sweet-savory marinated beef, seared hard and piled over rice with crunchy pickled veg and a runny-yolked egg to bring it all together.
The marinade does double duty — the sugar caramelizes into those charred edges, and grated pear-free version keeps it weeknight-simple. Just get the pan hot and cook the beef fast, in batches.
Korean Bulgogi Rice Bowls
Sweet-savory marinated bulgogi beef over steamed rice with quick-pickled veg and a fried egg — a fast, satisfying Korean-inspired bowl for any night.
Ingredients
For the bulgogi
- 1.5 lb (680 g) ribeye or sirloin, thinly sliced
- ¼ cup (60 ml) soy sauce
- 2 tbsp brown sugar
- 2 tbsp toasted sesame oil
- 4 cloves garlic, grated
- 1 tbsp grated fresh ginger
- 2 scallions, sliced
For the bowls
- 4 cups cooked short-grain rice
- 1 cucumber, thinly sliced
- 2 carrots, julienned
- 2 tbsp rice vinegar
- 4 eggs, fried
- Toasted sesame seeds and gochujang, to serve
Instructions
- Freeze the beef 20 minutes, then slice as thinly as possible against the grain.
- Whisk the soy sauce, brown sugar, sesame oil, garlic, ginger and scallions. Toss with the beef and marinate at least 15 minutes.
- Toss the cucumber and carrots with the rice vinegar and a pinch of salt to quick-pickle while the beef marinates.
- Heat a large skillet over high until nearly smoking. Sear the beef in two batches, 2–3 minutes each, until caramelized. Don't crowd the pan.
- Fry the eggs to your liking.
- Build each bowl with rice, bulgogi, pickled veg and a fried egg. Finish with sesame seeds and a swipe of gochujang.
Recipe notes & tips
- A screaming-hot pan and cooking in batches gives you seared, not steamed, beef.
- Slice the beef thin while partly frozen — it's far easier and cooks in seconds.
- Add kimchi or steamed spinach for a more traditional spread.
628 kcalCalories
40 gProtein
58 gCarbs
26 gFat