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Easy Korean Beef Bulgogi Bowl Recipe with Sweet Spicy Glaze Perfect for Quick Dinners

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A quick and flavorful Korean beef bulgogi bowl featuring juicy marinated beef in a sweet and spicy glaze served over rice with fresh veggies. Perfect for busy weeknights and easy to customize.

Ingredients

Scale
  • 1 pound thinly sliced ribeye or sirloin steak (well-marbled)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon sesame oil
  • 2 green onions, thinly sliced
  • 1 teaspoon rice vinegar
  • Freshly ground black pepper, to taste
  • 2 cups cooked jasmine or short-grain rice
  • Vegetables for serving: thinly sliced carrots, cucumber ribbons, or steamed broccoli (optional)
  • Toasted sesame seeds, for garnish

Instructions

  1. Freeze the beef for about 30 minutes to firm it up, then slice thinly against the grain into bite-sized strips about 1/4 inch thick.
  2. In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, gochujang, sesame oil, rice vinegar, and freshly ground black pepper to form the marinade and glaze.
  3. Toss the sliced beef in half of the marinade mixture. Cover and refrigerate for at least 15 minutes, ideally 30 minutes. (Skip marinating if in a hurry.)
  4. Cook 1 cup dry jasmine rice according to package instructions or use leftover rice. Fluff and keep warm.
  5. Heat a non-stick skillet over medium-high heat. Add a small drizzle of oil if needed. Add the marinated beef in a single layer, cooking 2-3 minutes per side until browned and cooked through. Remove beef and set aside.
  6. Pour the reserved marinade into the same skillet and cook over medium heat, stirring frequently, until it thickens and becomes syrupy, about 2-3 minutes.
  7. Return the beef to the skillet and toss to coat evenly in the glaze.
  8. Slice fresh veggies (carrots, cucumber ribbons, steamed broccoli) while glaze thickens.
  9. Assemble the bowl by spooning warm rice into bowls, topping with glazed beef, arranging veggies on the side, and sprinkling with sliced green onions and toasted sesame seeds.

Notes

Freeze beef before slicing for easier thin cuts. Do not overcrowd the pan to avoid steaming the beef. If glaze thickens too much, add a splash of water to loosen. Marinate for 15-30 minutes for best flavor but can skip if short on time. Use tamari instead of soy sauce for gluten-free. Substitute gochujang with sriracha and honey if needed.

Nutrition

Keywords: Korean beef bulgogi, bulgogi bowl, sweet spicy glaze, quick dinner, easy Korean recipe, weeknight meal, beef recipe

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