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

← Recipes · Asian · Beef Bulgogi Bowls

520 cal38g protein48g carbs18g fat890mg 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

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Beef Bulgogi Bowls

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Asian35 minComfortable cook

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

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Ingredients

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beef sirloin or ribeyethinly sliced (ask butcher to slice, or partially freeze then slice thin)1.5 lb

soy sauce5 tbsp

brown sugar3 tbsp

sesame oil2 tbsp

garlicminced4 cloves

fresh gingerminced1 tbsp

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 salt1 tsp

black pepper0.5 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 together soy sauce, brown sugar, 1 tbsp sesame oil, minced garlic, ginger, and black pepper. Add sliced beef and onion, toss to coat evenly, and let sit for 10 minutes while you prepare everything else.

2In a small bowl, whisk rice vinegar with 1 tsp salt. Add julienned daikon and cucumber, toss gently, and set aside to quick-pickle.

3Heat a large skillet over medium-high heat. Working in two batches to avoid crowding, cook the beef mixture for 2–3 minutes per batch, stirring occasionally, until the edges are caramelized and the beef is cooked through. Transfer to a plate and tent loosely with foil to keep warm.

4Wipe 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.

5Divide 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.