Name: Beef Bulgogi Bowls
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lb beef sirloin or ribeye; 5 tbsp soy sauce; 3 tbsp brown sugar; 2 tbsp sesame oil; 4 clove garlic; 1 tbsp fresh ginger; 1 medium yellow onion; 3 tbsp rice vinegar; 6 oz daikon radish; 1 whole english cucumber; 2 cup cooked white rice; 4 whole large eggs; 4 stalk fresh scallions; 1 bunch fresh cilantro; 2 tbsp sesame seeds; 1 tsp kosher salt; 0.5 tsp black pepper

← Back to 30-Minute Dinners · Asian · Beef Bulgogi Bowls

530 cal39g protein48g carbs18g fat920mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch35 min activeShortcut20 min active

Everyday 25nothing beyond the everyday cabinet

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Beef Bulgogi Bowls

Nº 54 · No ratings yet

Cooked this? Members rate their week in about ten seconds →

Asian20 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

+ Add to my week♥ Favorite

↗ Share⎙ Print

Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

beef sirloin or ribeyethinly sliced1.5 lb

bottled bulgogi marinade0.75 cups

yellow onionthinly sliced1 medium

rice vinegar3 tbsp

daikon radishjulienned6 oz

english cucumberjulienned1 whole

cooked white riceprepared2 cups

large eggs4 whole

fresh scallionsGarnishsliced4 stalks

fresh cilantroGarnishleaves only1 bunch

sesame seedsGarnish2 tbsp

kosher salt0.5 tsp

Cook it to

Beef145°F / 63°C

Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1In a small bowl, whisk rice vinegar with 0.5 tsp salt. Add julienned daikon and cucumber, toss gently, and set aside to quick-pickle.

2Heat a large skillet over medium-high heat. Add beef and onion with the bottled bulgogi marinade. Cook for 3–4 minutes, stirring occasionally, until the beef is cooked through and the sauce has reduced slightly. Transfer to a plate.

3Wipe the skillet clean, add a splash of water, and crack the 4 eggs into it. Cover and cook over medium heat until the whites are set but the yolks are still runny, about 3–4 minutes.

4Divide cooked rice among four bowls. Top each with a portion of bulgogi beef and onions. Add a runny egg to each bowl. Top with drained pickled vegetables, fresh scallions, cilantro leaves, and a pinch of sesame seeds. Serve right away.