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Savory Korean Beef Bulgogi Bowl Recipe Easy Homemade Kimchi Rice Bowl

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A quick and easy Korean beef bulgogi bowl with flavorful kimchi rice, perfect for busy weeknights. This recipe combines tender marinated beef with tangy kimchi rice for a comforting and vibrant meal.

Ingredients

Scale
  • 1 pound thinly sliced beef ribeye or sirloin
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 1 teaspoon freshly grated ginger
  • 2 green onions, thinly sliced (white and green parts separated)
  • 1 tablespoon rice wine or mirin (optional)
  • Freshly ground black pepper, to taste
  • 2 cups cooked short-grain white rice (preferably day-old)
  • ½ cup well-fermented kimchi, chopped
  • 1 tablespoon kimchi juice
  • 1 teaspoon sesame oil
  • Fresh cucumber slices or julienned carrots (for serving)
  • Soft boiled or fried eggs (optional)
  • Kimchi or extra pickled vegetables (for serving)
  • Optional garnish: sliced scallions (green parts) and toasted sesame seeds

Instructions

  1. In a medium bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and rice wine (if using). Mix well until sugar dissolves.
  2. Add the thinly sliced beef and white parts of the green onions to the marinade. Toss to coat evenly. Cover and marinate in the fridge for at least 20 minutes, up to 2 hours.
  3. While the beef marinates, mix cooked rice with chopped kimchi, kimchi juice, and sesame oil in a bowl. Stir gently and set aside.
  4. Heat a large skillet over medium-high heat. Add marinated beef in a single layer, leaving excess marinade behind. Sear undisturbed for about 2 minutes until caramelized, then stir and cook another 2-3 minutes until cooked through and glossy. Cook in batches if needed.
  5. Warm the kimchi rice gently in a pan or microwave before serving.
  6. Assemble bowls by spooning kimchi rice into bowls, topping with bulgogi beef, fresh cucumber slices or carrots, and optional soft boiled or fried egg.
  7. Garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately with extra kimchi or pickled vegetables on the side.

Notes

Use day-old rice for best texture in kimchi rice. Marinate beef for at least 20 minutes but no longer than 2 hours to avoid meat texture breakdown. Cook beef in batches to avoid steaming. Adjust saltiness with lime juice or sugar if needed. For gluten-free, substitute soy sauce with tamari or coconut aminos. For vegetarian, use thinly sliced mushrooms or tempeh instead of beef.

Nutrition

Keywords: Korean beef bulgogi, kimchi rice bowl, quick Korean recipe, bulgogi marinade, easy weeknight dinner, Korean comfort food

Find it online: https://sofiaspice.com/savory-korean-beef-bulgogi-bowl-recipe-easy-homemade-kimchi-rice-bowl/