This Korean BBQ Beef Bowl (Easy Bulgogi) is a satisfying recipe. With tender, thinly sliced beef in a savoury marinade, this dish is a quick favourite for any weeknight meal. You might also like this easy Korean-style Keema.
If you love this dish, you’ll want to try my easy Sunday mash stew and some of our other quick and satisfying recipes. For a simple appetizer that’s full of flavour, check out our Easy Turkey Wontons—they’re perfect for any gathering.
If you’re in the mood for sushi-inspired bites, these Baked Salmon Sushi Cups bring that popular TikTok trend straight to your table. Need a speedy dinner? Our 15-Minute Udon Noodles is a go-to for busy weeknights. Or, spice things up with Japanese Spicy Tuna Onigiri, an easy snack with a kick.
For those wanting to explore more Korean-style dishes, learn how to make Korean Keema for a unique twist on a classic. Our Turkey Mince Noodles is another quick, tasty option with a lean protein base. And if you’re into homemade bread, the asian-style milk buns will help you master pillowy, bakery-style buns.
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💗 Why You'll Love This Recipe
- Quick and easy: Ready in under 30 minutes, perfect for busy weeknights.
- Flavorsome: Sweet, savoury, and slightly spicy, with that signature Bulgogi taste.
- Versatile: Serve with rice, noodles, or veggies for a customizable meal.
What is Bulgogi?
Bulgogi is a Korean dish of thinly sliced, marinated beef, typically grilled or stir-fried. The name means "fire meat," combining savoury and slightly sweet flavours in tender, juicy bites.
🥘 Ingredients
♻️ Substitutions
- Beef Sirloin: Try ribeye or flank steak for a slightly different texture.
- Soy Sauce: Use tamari for a gluten-free version or coconut aminos for a milder taste.
- Brown Sugar: Swap for honey or maple syrup.
📋 Variations
- Spicy Bulgogi: Add gochujang (Korean chilli paste) to the marinade for an extra kick.
- Chicken Bulgogi: Swap the beef for chicken thighs for a leaner option.
- Vegan Bulgogi: Replace beef with mushrooms or tofu; marinate and cook similarly.
👩🍳 How To Make Korean BBQ Beef Bowl
Get ready to make a delicious Korean Bowl! This step-by-step guide with process shots will walk you through creating tender, marinated beef packed with flavour. Perfect for a quick meal or weeknight treat! Just like this slow-cooked beef goulash recipe.
Step 1: Slice the beef into thin strips or bite-sized cubes and place them in a bowl.
Step 2: Add the marinade ingredients to the beef, tossing to coat evenly.
Step 3: Cover the bowl with cling film and refrigerate for at least 1 hour, or up to 24 hours.
Step 4: Heat a skillet with oil over medium-high heat. Cook the marinated beef for 5-7 minutes, stirring occasionally, until browned. Add water or broth if the sauce thickens too much.
Step 5: For a vibrant side, toss sweet potatoes, Brussels sprouts, cauliflower, broccoli, and pumpkin in olive oil, salt, and pepper, then grill until tender and lightly charred.
Step 6: Serve the beef over steamed rice, with grilled veggies or serve with some sautéed green beans with garlic and olive oil. Garnish with green onions and sesame seeds.
Pro Tip: The key to tender beef in your bulgogi is slicing it against the grain. This helps break down the fibres and ensures a soft, melt-in-your-mouth texture.
Storage
Refrigerate leftover Korean BBQ Beef Bowl in an airtight container for up to 3 days. To reheat, simply toss it in a skillet over medium heat until warmed through. For a freezer option, marinate the meat and freeze it raw in a bag for up to 2 months. Just defrost and cook when you’re ready!
You can easily reheat the beef and veggies in a skillet over medium heat or the microwave. The leftovers make a quick and satisfying meal on their own or can be repurposed!
🥗 Serving Suggestions
Serve this melt-in-your-mouth bulgogi over steamed rice, alongside kimchi, or wrapped in lettuce leaves for a low-carb option. Top with extra green onions and sesame seeds for added texture. Use leftovers in:
- Wraps: Use lettuce or tortilla wraps, add the meat, grilled veggies, a bit of rice, and any fresh toppings like sliced cucumber or radish.
- Stir-Fry: Sauté any leftover rice with the beef and veggies for a quick stir-fry. Add a splash of soy sauce or a dash of chilli for an extra kick.
- Bulgogi Fried Rice: Chop the beef and veggies, then mix them into fried rice along with an egg, green onions, and sesame seeds.
❓Korean BBQ Beef Bowl (easy melt-in-your-mouth Bulgogi) FAQs
Beef Bulgogi is incredibly tender and juicy, bursting with sweet, savoury, and smoky notes from the soy, sesame, garlic, and ginger marinade. It's packed with intense taste and cooks quickly, so once marinated, dinner is ready in just 15 minutes!
Bulgogi is a dish made with thinly sliced beef marinated in a mixture of soy sauce, sugar or honey, sesame oil, garlic, onion, and sometimes pureed Asian pear. Many Korean home cooks marinate the beef overnight and then grill or stir-fry it with vegetables like onions, scallions, and mushrooms.
Yes, flank or ribeye steak works well in this recipe. Just be sure to slice it thinly.
Leave the beef to marinate at least 30 minutes, though 1-2 hours is ideal for maximum tenderness.
Side Dishes to Serve with Bulgogi:
Quick Korean Fresh Kimchi
Korean Spinach Namul
Bean Sprout Namul
Onigiri Rice Balls
Spicy Pickled Cucumbers
Spicy Bean Sprout Salad
Korean Cucumber Kimchi
Steamed Rice: Lebanese Rice and Broken Vermicelli
Korean Zucchini Namul
More Asian-Inspired Recipes
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Korean Beef Bowl (Bulgogi - Korean BBQ Beef)
Equipment
- Large bowl
- Skillet
- Sharp knife or kitchen shears
Ingredients
- ½ cup light soy sauce 120 ml
- 2 green onions chopped
- 1 yellow onion thinly sliced
- 2 tablespoons brown sugar 30 g
- 4 cloves garlic minced
- 2 tablespoons toasted sesame seeds white or black
- 1 tablespoon sesame oil 15 ml
- ¼ teaspoon Korean red pepper flakes
- ½ teaspoon minced fresh ginger 1 g
- a pinch of ground black pepper
- 1 ½ pounds beef sirloin steak cut very thin using kitchen shears (680 g)
- 1 teaspoon honey or to taste (5 ml)
Instructions
Marinate the Beef:
- In a large bowl, combine ½ cup light soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 4 minced garlic cloves, ½ teaspoon minced ginger, ¼ teaspoon Korean red pepper flakes, and a pinch of ground black pepper. Mix well. Add thinly sliced beef (about 1½ pounds of sirloin or ribeye cut into small strips) and toss to coat evenly. Cover and marinate in the fridge for at least 1 hour, or up to 24 hours for best flavor.
Cook the Beef with Sauce:
- Heat a large skillet over medium-high heat and add a little oil. Once hot, add the marinated beef strips along with all the marinade. Cook for about 5-7 minutes, stirring occasionally, until the beef is cooked through and browned. As it cooks, the marinade will reduce, thickening into a rich sauce that coats the beef. If the sauce becomes too thick, add a splash of water or beef broth to maintain a nice consistency.
Serve:
- Serve Bulgogi with grilled vegetables like bell peppers, zucchini, and broccoli. Toss in olive oil, salt, and pepper, then grill until tender and slightly charred. For an extra touch, serve over rice.
Assemble the Bowl:
- Serve the beef over a bed of steamed rice, spoon the sauce over it, and add a side of grilled vegetables. Top with chopped green onions, extra sesame seeds, and thinly sliced yellow onions for added crunch and freshness.
Video
Notes
- Pick the right beef – I like using sirloin, flank, rump, or ribeye because they turn out tender. If you go for a tougher cut like chuck, you’ll need to do a bit more to soften it up. If you’re short on time, the pre-sliced frozen beef from Asian stores is a great shortcut.
- Slice it right – Cutting the beef thinly against the grain makes a big difference. Just check which way the muscle fibers run and cut across them so the meat stays tender.
- Marinate for better taste – Letting the beef sit in the marinade overnight gives it more time to soak up the flavors, but even an hour helps. I like adding grated apple to the marinade—it brings a little sweetness and helps make the meat even softer.
- No mirin? No problem – If you don’t have mirin, you can swap it with dry sherry or sake plus a little sugar. For a non-alcoholic option, mix apple cider vinegar with some sugar—it works really well.
- How to serve it – I usually eat bulgogi with rice, but it’s also great in lettuce wraps if you want something lighter.
Claudia Ciorteanu says
My family loved this!
Swathi says
This is delicious korean BBQ beef Bowl, I enjoyed making it.
Jean says
Savory and delish. Will make it again for New Years.
Lathiya says
I loved your beef bulgogi. The flavors were amazing and perfect for our taste.
Nicole says
This Korean BBQ beef bowl was incredible! So easy to make and so flavorful.
Liz says
I love bulgogi and your recipe was super easy to make AND delicious!!!
Oscar says
This Korean BBQ Beef Bowl was a huge hit in my house! The beef was so tender, and the marinade gave it the perfect savory kick. It was quick and simple to make, but felt like a special meal. I’ll be making it often!
Nora says
We served it with rice. It was simply divine!
Nicole Kendrick says
I made this for dinner last night, and everyone loved it. I can't wait to make it again!
Ashley says
Yum! This was so delicious--I served over steamed rice with kimchi and some sauteed vegetables.
Liz says
Before making your recipe, I'd only prepared pork bulgogi. We loved your beef version just as much---delicious!!!