Beef Bulgogi Bowl

Name: Beef Bulgogi Bowl
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 cup soy sauce; ⅓ cup brown sugar; 2 tablespoons minced garlic; 1 tablespoon minced ginger; 2 tablespoons sesame oil, divided; 2 pounds skirt steak, sliced into thin strips; 4 cups cooked brown rice; 1 cup steamed broccoli; 2 avocados, sliced; 4 large eggs, fried; 1 cup shredded carrot; 2 tablespoons sesame seeds

Marrekus and Krysten Wilkes Website

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This recipe for a beef bulgogi rice bowl is inspired by the traditional Korean dish bibimbop but is much easier to make at home. Bulgogi is thinly sliced, marinated beef. Here, we use super flavorful, quick-cooking skirt steak. It gets a quick soak in a soy marinade that conveniently doubles as the stir-fry sauce. The result is tender beef that's sweet and savory and 100% impossible to stop eating. You simply serve the cooked beef over brown rice, add your vegetables, then top it all off with a fried egg. This dish makes for the perfect lunch or weeknight dinner, and is ready to eat in 30 minutes.

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Directions

Mealthy Tip

Why limit yourself to just broccoli, carrots, and avocado? This rice bowl would also be delicious with shredded lettuce, cucumber ribbons, and/or radish slices. If you want to add a kick of heat, add a squirt of sriracha or a side of kimchi, which is bulgogi's best friend.

Nutrition Facts

Per Serving: 1099 calories; 56g fat; 77.9g carbohydrates; 71g protein; 181mg cholesterol; 3763mg sodium.

Full nutrition

Amount Per Serving
Calories 1099		Calories from Fat 506
% Daily Value*
Total Fat 56g		87%
	Saturated Fat 17g	85%
	Trans Fat 0.0g
	Polyunsaturated Fat 7.4g
	Monounsaturated Fat 28.0g
Cholesterol 181mg		60%
Sodium 3763mg		157%
Total Carbohydrate 77.9g		26%
	Dietary Fiber 11g	46%
	Sugars 17.0g
Protein 71g

Vitamin A 108%		Vitamin C 57%
Calcium 13%		Iron 55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Asian Korean Ready In 30 Meal Prep Lunch Dinner Weeknight Dairy-free Beef Skirt Steak Eggs Rice Cooked Rice Brown Rice Grains

Reviews

5.0out of 5 Stars

(7 Reviews)

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What others are saying

Katie Hason says:

These beef bulgogi bowls are a for sure favorite! The sauce is really tasty, lots of good flavor. Quinoa also works really well instead of rice, that's what I used.

Laura Griffin says:

I really like bulgogi, and I also really like bowls, so naturally this was a match made in heaven for me! The egg was perfect, although I did a soft boiled egg instead of fried. Yum! This was such a great idea, my boyfriend and I built our own bowls, and of course he added extra meat to his! We will definitely make this again.

Alex Cabral says:

I LOVE this beef bulgogi recipe, it's my favorite. Honestly, it's so good on it's own, I thought that the mix-ins took away from the meat. I added egg and broccoli, which was delicious, but I wouldn't have minded eating just the beef with rice. Also, I used white rice instead of brown.

Dominique M says:

I really liked these beef bulgogi bowls. Only thing I would change is maybe add a sauce to put on top. Also, I made this with quinoa.

Jordan Clark says:

I used this recipe because I was looking for a quick and easy bulgogi recipe. I didn't make a "bowl" but I did serve it with plain white rice and served it with a side of broccoli. Next time I'll try the bowl, now that I've found a delicious recipe for the beef.

Mike N Katie Frymier says:

This was fantastic. We grilled the steak and ate it over chopped romaine instead of rice! It’s a keeper. I call it beef bulgogi Salad!

Lolitha Brown says:

Delicious! All the reviews were right. You have to do the avocado and fried egg, it really compliments all the flavors.