Beef Bulgogi Bowls
Dinner this good needs to be shared!
Have you tried Beef Bulgogi before? If not, you are in for a treat! This is a Korean inspired beef dish where very thinly shaved beef is marinated and quickly pan fried (or grilled) and served over rice. Because the beef is so thin, it cooks in a flash, making this an excellent weeknight option. The best part of Beef Bulgogi is the toppings. The sky is the limit when it comes to all the toppings you can add to customize your bowl and make it your own.
I think I have made this 3 times in the last month. My entire family LOVES it!
I love putting everything - the rice, the veggies, the spicy mayo and kimchi- into the middle of the table and letting each person build their own bowl. Choice is key when having enjoyable family meals and this beef bulgogi recipe checks all the right boxes.
But don’t skimp on the toppings! My favourite was the kimchi. I highly suggest you include the kimchi in your long list of toppings. Not only does it offer incredible gut benefits, the mild spice is perfect against the rice and the beef. Please add it to your shopping list!
This make-ahead version of Beef Bulgogi is a dream to whip up on busy nights. OR, it would also be a dream on a Friday night when you want something special, but don’t have the energy to put the effort in. The make-ahead instructions are in the instructions.
Beef Bulgogi Bowls
Ingredients:
3 tablespoons soy sauce
2 tablespoons sesame oil, plus more for cooking
2 tablespoons gochujang (Korean chili paste) or sriracha
1 tablespoon rice wine vinegar
2 teaspoons sugar (or honey)
1 teaspoon garlic powder
1 1/2 pounds ribeye beef
2 cups rice, prepared according to package directions
For the Spicy Mayo (or buy store bought)
1/3 cup mayonnaise (whatever kind ya like, there are versions for all dietary restrictions)
1 to 2 tablespoons gochujang or sriracha
1 tablespoon rice wine vinegar
Pinch of salt
1/4 teaspoon garlic powder
Other toppings:
Kimchi (this one is absolutely delicious - don’t miss this!
Chopped peanuts or cashews
Thinly sliced cucumbers
Grated or matchstick carrots
Sweet chili sauce
Sriracha
Sesame seeds
Avocado
Thinly sliced scallions
Cilantro
Pickled red onions
Directions:
Firstly, let’s throw the beef in the freezer for a few minutes. This will make it easier to slice thinly!
In a large bowl, stir together the marinade by combining 3 tablespoons soy sauce, 2 tablespoons sesame oil, 2 tablespoons gochujang, 1 tablespoon rice wine vinegar, 2 teaspoons sugar, and 1 teaspoon garlic powder. Throw a couple teaspoons of sesame seeds in here as well, if you have them. You can store the marinated meat in the fridge for 24 hours.
Grab your frozen beef out of the freezer and slice it into 1/8-inch thin slices. Toss it into the marinade until coated, then set aside. (If you’re prepping ahead, store it in a Ziploc bag in the fridge for up to 24 hours before you’re ready to cook.)
Make the spicy mayo by stirring 1/3 cup mayo, 1 tablespoon gochujang or sriracha, 1 tablespoon rice vinegar, 1/4 teaspoon garlic powder, and a pinch of salt together in a bowl. Taste and add more gochujang or sriracha if you want more heat! This too can be done in advance and kept in the fridge until you are ready to serve.
When ready to serve, heat your largest skillet over high heat and add in 1 tbsp of sesame oil. Swirl the oil to coat the pan. Place the meat into the pan in a single layer and cook for 2-3 minutes per side. I think a little pink is ok. Transfer the beef to a serving bowl.
Assemble! Layer together a bed of rice, bulgogi beef, veggies, avocado and kimchi. Drizzle with sriracha mayo. Finish with green onions, sesame seeds and a squeeze of lime.
This is one of those meals that if you put it on your meal plan, you won’t be able to stop thinking about it until the day you get to have it! My entire family loved it and I know yours will too! Leave a comment below if you try this recipe. I love to hear what you think!