Beef Bulgogi Rice Bowls

We love rice bowls at our house, so this easy Beef Bulgogi was right up my alley.  Allow enough time to let the beef marinate in the sauce (I went with 4 hours in the refrigerator).  Before cooking, I removed the meet slices to a paper towel lined plate to allow them to dry out, and then cooked and thickened the marinade so I could serve it as a sauce on the side (it was good!).

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Great things about bowl meals:  first, you get to combine a bunch of yummy flavors together in a bowl, and you can customize your bowl to your individual tastes.  I used Just a Taste’s recipe for Easy Beef Bulgogi; you can check out her original post on her blog, or I copied it below for you.  The only thing I did different was to make a sauce out of the marinade, and added some shredded carrots and sliced green onions, as well as some black sesame seeds which I sprinkled on the eggs.

Beef Bulgogi Bowls

  • 1/2 cup soy sauce (or tamari if gluten free)
  • 1/2 cup packed light brown sugar
  • 1 Tablespoon sesame oil
  • 2 Tablespoons chili garlic sauce or Gochujang Chili Sauce, or more to taste
  • 1/4 cup rice wine vinegar
  • 2 Tablespoons minced garlic
  • 2 Tablespoons minced ginger
  • 1/4 cup thinly sliced shallots
  • 1 1/2 pounds ribeye or top sirloin, cut into thin slices
  • 1 teaspoon corn or tapioca starch dissolved in 3 teaspoons water
  • 2 Tablespoons vegetable oil
  • 3 cups cooked rice
  • 4 fried eggs
  • 1 cup kimchi
  • 1/2 English cucumber, cut into ribbons
  • 1/2 carrot, shredded
  • 1 green onion, thinly sliced
  • black sesame seeds, if desired
  • cilantro for garnish

Make the marinade by whisking together the soy sauce, brown sugar, sesame oil, chili sauce, rice vinegar, garlic, ginger and shallots in a small bowl.  Be sure to whisk until the brown sugar is mostly dissolved.  Place the sliced beef and marinade in a 1 gallon zip top bag or an airtight container and place in the refrigerator to marinate a minimum of 2 hours, ideally 4 (or over night).

Remove from the refrigerator and separate the meat from the marinade, placing the meat slices on a paper towel lined plate and allow to dry for 20-30 minutes at room temperature.  Carefully dump the marinade into a small saucepan and heat to a rolling boil for 3-5 minutes.  Reduce heat.  Slowly whisk the starch water into the sauce and allow to simmer until thickened.

Heat the vegetable oil in a large skillet over high heat and add the beef strips, tossing to brown all sides for approximately 5 minutes.

When ready to serve, fry 1 egg for each serving.  Stir 1-2 tablespoons of the thickened and cooked marinade into the meat, then assemble the bowls by placing a scoop of rice in the bowl, topped with the cooked beef strips, a fried egg, a scoop of kimchee, and some cucumber ribbons , carrot shreds, and green onion.  If desired, sprinkle black sesame seeds on the eggs and garnish with cilantro.

 

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