Korean Beef Rice Bowl (Bulgogi)

Korean beef rice bowl with authentic bulgogi sirloin in a ceramic pan.

5 from 12 votes

Korean Beef Rice Bowl (Bulgogi)

This Korean beef rice bowl uses authentic sirloin bulgogi — tender, marinated beef served over steamed rice. Ready in 25 minutes, one pan, better than takeout.

Prep Time15

Cook Time10

Marinating1

Total Time1 25

Course: Main Course / Entrée

Cuisine: Korean

Servings:

Calories: 333kcal

Author: Claudia Ciorteanu

Equipment

Skillet

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
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)

To Serve:

Steamed jasmine rice

Optional (For the Full Korean Experience):

Kimchi
Spicy mayo — gochujang mayo (3 tablespoon mayo + 1 teaspoon gochujang + ½ teaspoon sesame oil) for authentic Korean flavour, or sriracha mayo (3 tablespoon mayo + 1 teaspoon sriracha) for a quicker option
extra, thinly sliced green onions
Grilled vegetables

US Customary - Metric

Instructions

Marinate the Beef: Combine the soy sauce, brown sugar, sesame oil, garlic, ginger, red pepper flakes, honey, sesame seeds and black pepper in a large bowl, then whisk until the sugar dissolves. Add the thinly sliced beef, yellow onion then toss to coat evenly. Cover and refrigerate for at least 1 hour — or up to 24 hours for the best flavour.
½ cup light soy sauce, 1 yellow onion, 2 tablespoons brown sugar, 4 cloves garlic, 2 tablespoons toasted sesame seeds, 1 tablespoon sesame oil, ¼ teaspoon Korean red pepper flakes, ½ teaspoon minced fresh ginger, a pinch of ground black pepper, 1 ½ pounds beef sirloin steak, 1 teaspoon honey, 2 green onions
Cook the Beef: 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 and cook for 5–7 minutes, stirring occasionally, until browned and cooked through.
As it cooks, the marinade will reduce and thicken into a rich sauce that coats every piece of beef — this is the good stuff, don't lose a drop of it. If it gets too thick, just add a small splash of water or beef broth to loosen it back up.
Serve over steamed rice — this is a rice bowl after all! Add grilled vegetables like bell peppers, zucchini and broccoli on the side, tossed in olive oil, salt and pepper until tender and lightly charred.
Assemble the Bowl: Spoon the beef over steamed rice and pour every last drop of that sauce over the top. Add your grilled vegetables on the side, then finish with chopped green onions and sesame seeds. For the full Korean experience, add a spoonful of kimchi, a drizzle of spicy gochujang mayo, and thinly sliced green onions for crunch — this is how we do it in our house and it's incredible.

Video

Notes

Pick the right beef: Use sirloin, ribeye, rump, or flank for the best results. Avoid chuck, as it stays too tough for quick searing. For a faster shortcut, pre-sliced frozen beef from Asian grocers works brilliantly.
Slice against the grain: To ensure melt-in-your-mouth beef, always cut across the muscle fibers. If the meat is too soft to slice thin, pop it in the freezer for 20 minutes to firm it up.
The marinating secret: While one hour works, marinating overnight creates the deepest profile. I love adding a little grated apple to the mixture—it adds a subtle sweetness and acts as a natural tenderizer.
Gochugaru substitutes: If you cannot find Korean red pepper flakes, regular chili flakes are a fine substitute for a busy weeknight.
Low-carb option: Skip the rice and serve the beef in butter lettuce wraps with a side of kimchi. It is a light, fresh alternative that is just as satisfying.

Nutrition