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Beef bulgogi bowls

Beef bulgogi bowls

By Zoey Kriel
60’ Prep time
20’ Cook time
80’ Total time
473 Calories
6 Serving

Summary

These beef bulgogi bowls are hearty, flavor-packed, and perfect for your weekly meal prep! thinly sliced rib eye is soaked overnight in a bulgogi marinade and set over a bed of fluffy white rice, veggies, and spicy kimchi for a deliciously complete meal.
Zoey Kriel 0 Followers

Step by Step

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Step 1

Place the ribeye in the freezer for 20 minutes to firm up the meat. When the meat is firm, slice the ribeye into thin strips against the grain (the muscle fibers).
Step 2
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Step 2

Transfer the beef strips into a plastic bag or a bowl. Set aside.
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Step 3

Whisk the ingredients for the marinade together until combined. Pour the marinade over the beef. Stir the beef into the marinade until completely coated. Place the beef in the fridge for at least one hour or overnight for optimal flavor. Stirring the beef periodically or turning the bag over to make sure all the beef has time in the marinade.
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Step 4

Remove the beef from the fridge and remove it from the marinade. Transfer it to a plate and let excess moisture drip off the beef. Set the marinade aside. Let the beef rest at room temperature for 10-15 minutes.
Step 5
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Step 5

Heat the avocado oil in a large cast iron skillet over high heat. When the cast iron is hot, add the beef to the pan. Sear the beef for 2-3 minutes on each side. Remove it from the pan. Add the sesame seeds, green onions, and cilantro to the beef and toss. Set aside.
Step 6
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Step 6

Leave the beef drippings in the pan and add the bell peppers, white onion, and garlic to the pan. Season with salt and saute for 4-5 minutes until just cooked, not soggy. Remove from heat.
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Step 7

Add the excess marinade to a saucepan and bring to a boil. Let it simmer for 5 minutes. Set aside.
Step 8
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Step 8

Evenly distribute the beef, rice, vegetables, and kimchi in bowls. Top the beef with the boiled extra marinade if desired. Serve with a fresh squeeze of lime juice.

Tips and Warnings

  • If you prefer a spicier beef bulgogi, add 1-2 more teaspoons of gochujang.
  • We serve our beef bulgogi in a bowl, but it is great in lettuce wraps.
  • Feel free to substitute the red bell peppers with other vegetables.
  • Serve with a soft-boiled egg if desired.

Ingredient

  • Lime
    Lime
    1
  • Soy sauce
    Soy sauce
    59.15 ml
  • Salt
    Salt
    2.46 ml
  • Red bell peppers
    Red bell peppers
    2
  • Large white onion
    Large white onion
    0.5
  • Green onions
    Green onions
    4
  • Avocado oil
    Avocado oil
    14.79 ml
  • Chopped fresh cilantro
    Chopped fresh cilantro
    78.78 ml
  • Freshly grated ginger
    Freshly grated ginger
    14.79 ml
  • Light brown sugar
    Light brown sugar
    14.79 ml
  • Toasted sesame oil
    Toasted sesame oil
    14.79 ml
  • Boneless ribeye
    Boneless ribeye
    0.91 kg
  • Cooked sticky rice or long-grain white rice
    Cooked sticky rice or long-grain white rice
    473.18 ml
  • Garlic
    Garlic
    3 pcs
  • Gochujang*
    Gochujang*
    14.79 ml
  • Kimchi
    Kimchi
    236.59 ml
  • Raw white sesame seeds
    Raw white sesame seeds
    16.64 ml

Nutrition Facts

View nutrition facts
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