All RecipesKorean Beef Bulgogi Bowl
Sweet and savory caramelized beef bulgogi over fluffy rice with a runny egg — a high-protein Korean classic in under 30 minutes.
What's Inside
Ingredients
- thinly sliced marinated beef bulgogi
- steamed white rice
- quick-pickled cucumber
+ 4 more ingredients
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- runny soft yolk egg
- toasted sesame seeds
- sliced green onions
- gochujang drizzle
Shopping List
- beef sirloin200g
- white rice150g (cooked)
- large egg1
- cucumber50g
- sesame seeds1 tbsp
- gochujang1 tbsp
- soy sauce2 tbsp
- sesame oil1 tbsp
- brown sugar1 tsp
- garlic1 clove
- fresh ginger1 tsp grated
- green onions2
- rice vinegar1 tbsp
How to Make It
7 stepsThinly slice 200g beef sirloin against the grain.
Marinate the beef in 2tbsp soy sauce, 1tbsp sesame oil, 1tsp brown sugar, 1 minced garlic clove, and 1tsp grated ginger for at least 10 minutes.
Cook 150g white rice according to package directions.
Quick-pickle the cucumber: thinly slice 50g cucumber, toss with 1tbsp rice vinegar, a pinch of sugar, and a pinch of salt. Set aside.
Heat a cast iron skillet over high heat. Sear the marinated beef in a single layer for 2-3 minutes per side until caramelized with slight char.
Fry 1 egg in a little oil until the whites are set but the yolk is still runny.
Assemble the bowl: rice on one side, bulgogi on the other, topped with the fried egg, pickled cucumber, sesame seeds, sliced green onions, and a drizzle of gochujang.
Ready to plate!
Total time: 10 min prep + 25 min cook
