Bulgogi Rice Bowl

How to Make Bulgogi Rice Bowl

1. 1

   Step 1: Marinate the beef

   Combine the soy sauce, brown sugar, sesame oil, minced garlic and grated ginger in a bowl and whisk until the sugar dissolves. Add the thinly sliced beef, toss to coat thoroughly, then cover and refrigerate for at least 15 minutes (up to 2 hours) to let the flavors penetrate.

   For this step

   • 1 lbThinly sliced beef (ribeye or sirloin)
   • 1/3 cupSoy sauce (reduced-sodium preferred)
   • 2 tbspBrown sugar
   • 1 tbspSesame oil
   • 3 clovesGarlic, minced
   • 1 tbspFresh ginger, grated
   
2. 2

   Step 2: Cook the rice

   Rinse the short-grain rice under cold water until the water runs clear, then drain. Cook the rice on the stovetop or in a rice cooker according to package directions (stovetop: 1 part rice to 1.1–1.2 parts water, bring to boil, simmer covered 15–18 minutes), then let rest covered for 10 minutes.

   For this step

   • 2 cupsUncooked short-grain white rice
   
3. 3

   Step 3: Sear the bulgogi

   Heat a large skillet or cast-iron pan over high heat until very hot, then add a tablespoon of neutral oil if needed. Add the marinated beef in a single layer (work in batches to avoid crowding) and add the sliced onion; cook, stirring occasionally, until the beef is browned and caramelized and the onions are tender, about 4–6 minutes per batch.

   For this step

   • 1 smallYellow onion, thinly sliced
   
4. 4

   Step 4: Assemble and garnish

   Divide the cooked rice among bowls, top with a generous portion of bulgogi and onions, then sprinkle with thinly sliced scallions. Serve immediately—optionally add kimchi, a drizzle of sesame oil, or a soft-cooked egg for extra richness.

   For this step

   • 2 stalksScallions, thinly sliced (for garnish)
   

1. Combine the soy sauce, brown sugar, sesame oil, minced garlic and grated ginger in a bowl and whisk until the sugar dissolves. Add the thinly sliced beef, toss to coat thoroughly, then cover and refrigerate for at least 15 minutes (up to 2 hours) to let the flavors penetrate.
2. Rinse the short-grain rice under cold water until the water runs clear, then drain. Cook the rice on the stovetop or in a rice cooker according to package directions (stovetop: 1 part rice to 1.1–1.2 parts water, bring to boil, simmer covered 15–18 minutes), then let rest covered for 10 minutes.
3. Heat a large skillet or cast-iron pan over high heat until very hot, then add a tablespoon of neutral oil if needed. Add the marinated beef in a single layer (work in batches to avoid crowding) and add the sliced onion; cook, stirring occasionally, until the beef is browned and caramelized and the onions are tender, about 4–6 minutes per batch.
4. Divide the cooked rice among bowls, top with a generous portion of bulgogi and onions, then sprinkle with thinly sliced scallions. Serve immediately—optionally add kimchi, a drizzle of sesame oil, or a soft-cooked egg for extra richness.