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!).
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.