Why I Love This Recipe
These bowls taste like something you’d order from your favorite Korean restaurant, but they’re surprisingly easy to make at home. The marinated beef is tender, savory, and packed with flavor, while all of the fresh toppings add the perfect balance of crunch and freshness. Finish everything with a drizzle of spicy mayo and a jammy egg, and you’ve got a dinner that’s both comforting and incredibly satisfying.
Enjoying The Leftovers
These bowls are perfect for meal prep, but they’re at their best when everything is assembled fresh. Keep the components separate so every bowl has the best texture.
Storing
Store the cooked beef, rice, vegetables, kimchi, and spicy mayo in separate airtight containers in the refrigerator for up to 4 days. Assemble each bowl just before serving to keep the vegetables crisp and the flavors fresh. Fried eggs are best made fresh, but you can store cooked ones for up to 2 days if needed.
Reheating
Warm the beef and rice in the microwave or a skillet until heated through. Top with the fresh vegetables, kimchi, fried egg, and a drizzle of spicy mayo just before serving.
Bulgogi Beef Bowls
Ingredients
For the beef marinade
- 2 pound thinly shaved beef
- 1/2 cup soy sauce, low sodium
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 2 tsp ginger powder
- 1 tbsp rice wine vinegar
- 1 tbsp sriracha
For the Bowls
- 2 green onions, thinly sliced
- 1 cucumber, chopped like matchsticks
- 2 cups shredded carrot
- 2 cups cooked brown rice
- 1 fried egg per bowl
- Kimchi
- Sesame seeds
For the sauce
- 2 tbsp sriracha
- 2 tbsp mayo
Instructions
- Place the shaved beef in a large bowl or zip-lock bag.
- In a small bowl, whisk together all of the marinade ingredients. Pour the marinade over the shaved beef and toss until it's evenly coated. Refrigerate for at least 30 minutes, or up to 12 hours for the best flavor.
- While the beef marinates, prepare the toppings by chopping the cucumber and green onions, cooking the rice, and stirring together the sriracha and mayo in a small bowl. Refrigerate the sauce until you're ready to assemble the bowls.
- Heat a large skillet over medium-high heat. Working in batches if needed to avoid overcrowding the pan, add the marinated shaved beef and cook for 2-4 minutes, stirring frequently, until the beef is browned and lightly caramelized.
- While the beef cooks, fry the eggs. Heat a small skillet over medium-high heat and lightly coat it with avocado oil. Crack in the eggs and cook to your preferred doneness. For sunny-side-up eggs with runny yolks, cook for about 2-3 minutes, or until the whites are set.
- Divide the cooked rice between bowls, then top with the shaved beef, fried egg, cucumber, green onions, and any additional toppings you'd like. Finish with a drizzle of the sriracha mayo and serve immediately.
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Nutrition Per Serving
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