Korean Beef Bulgogi Bowl
This Korean beef bulgogi bowl features thinly sliced marinated beef cooked to caramelized perfection served over steamed short grain rice with sauteed spinach and shredded carrots. It is a deeply flavorful and satisfying meal prep bowl inspired by the beloved Korean barbecue tradition.
A rich and savory Korean bulgogi beef bowl with steamed rice and sauteed vegetables that is perfect for make-ahead lunches.
Nutrition per serving
Ingredients
Protein
Base
Vegetables
Marinade
Instructions
Marinate the Beef
In a bowl, combine soy sauce, brown sugar, 2 teaspoons sesame oil, 3 minced garlic cloves, and 1 teaspoon grated fresh ginger. Add thinly sliced beef and toss well to coat. Marinate for at least 15 minutes at room temperature or up to 8 hours in the refrigerator for deeper flavor.
Cook the Rice
Rinse short grain rice until water runs clear. Combine with 2.5 cups of water in a saucepan, bring to a boil, reduce to low, cover, and cook for 18 minutes. Remove from heat and allow to rest covered for 10 minutes before fluffing.
Cook the Beef and Vegetables
Heat a large skillet or wok over high heat until very hot. Cook marinated beef in batches for 2 to 3 minutes per batch, stirring frequently until caramelized and cooked through. In the same skillet, quickly saute spinach for 1 minute until wilted. Toss shredded carrots with a splash of rice vinegar and sesame seeds.
Assemble and Store
Divide steamed rice among 4 containers. Top with bulgogi beef, wilted spinach, and sesame carrot slaw. Drizzle any remaining pan juices over the beef. Allow to cool completely before sealing and refrigerating for up to 4 days.
Substitutions
Common mistakes
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