Easy Beef Bulgogi Bowls

I make these easy beef bulgogi bowls when I’m craving bold Korean flavors without the long prep. Thin slices of tender beef are marinated in a savory-sweet sauce, then quickly cooked and served over fluffy rice with fresh toppings for a complete, satisfying meal.

Why You’ll Love This Recipe

I love how this recipe packs so much flavor into such a short cooking time. The marinade is simple but deeply tasty, and the combination of warm beef, steamed rice, and crunchy vegetables is pure comfort. It’s versatile too—I can keep it classic or load it up with whatever fresh toppings I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb thinly sliced beef sirloin or ribeye

• 3 tbsp soy sauce

• 1 tbsp sesame oil

• 2 tbsp brown sugar

• 1 tbsp rice vinegar

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tbsp gochujang (Korean chili paste) or sriracha for mild heat

• 2 green onions, sliced (plus extra for garnish)

• 2 cups cooked white or brown rice

• Optional toppings: sesame seeds, shredded carrots, cucumber slices, kimchi, fried egg

Directions

1. I combine soy sauce, sesame oil, brown sugar, rice vinegar, garlic, ginger, gochujang, and green onions in a bowl to make the marinade.

2. I add the sliced beef to the marinade, tossing to coat, and let it sit for at least 15 minutes (or up to 2 hours in the fridge for more flavor).

3. I heat a large skillet over medium-high heat, then cook the beef in batches for about 2–3 minutes per side until browned and cooked through.

4. I divide the cooked rice among serving bowls, top with the beef, and add my choice of fresh toppings.

5. I garnish with extra green onions and sesame seeds before serving.

Servings and timing

• Servings: I usually make 4 servings.

• Timing: Prep time is about 20 minutes (including marinating), cook time roughly 10 minutes, so total time is around 30 minutes.

Variations

• I sometimes swap the beef for chicken thighs or pork tenderloin slices.

• For a vegetarian version, I use sliced mushrooms or tofu instead of meat.

• I’ve added sautéed spinach, bean sprouts, or grilled zucchini for extra veggies.

• For more heat, I stir in extra gochujang or sprinkle crushed red pepper before serving.

Storage/reheating

I store leftover beef and rice separately in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the beef in a skillet over medium heat and reheat the rice in the microwave or on the stovetop with a splash of water to keep it fluffy.

FAQs

Can I use ground beef instead of sliced beef?

Yes—I’ve made it with ground beef when I’m in a hurry. It still tastes great, though the texture is different.

How thin should I slice the beef?

I slice it as thin as possible—partially freezing the beef for 20–30 minutes makes it much easier to get paper-thin slices.

Is gochujang necessary?

No, but I like the depth and mild heat it adds. If I don’t have it, I use sriracha or skip it entirely for a milder version.

Can I make this ahead of time?

Yes—I marinate the beef in the morning and cook it right before serving. The flavors only get better.

What’s the best rice for bulgogi bowls?

I like short-grain white rice for a sticky texture, but jasmine or brown rice also works well.

Conclusion

I enjoy making these easy beef bulgogi bowls because they’re quick, flavorful, and endlessly adaptable. The savory-sweet beef paired with rice and fresh toppings makes a balanced, comforting meal that’s perfect for both busy weeknights and weekend cravings.