These bulgogi bowls are easy to make with tender strips of marinated beef, vegetables and rice! It’s a flavorful Korean-inspired dinner recipe that is simple and customizable.

Bulgogi bowl recipe with marinated beef, steamed rice, shredded carrots, and sliced cucumber, finished with sesame seeds and green onions.

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Beef Bulgogi Bowl Recipe

This bulgogi bowl recipe is a Korean-inspired, bibimbap-style dinner made with tender marinated beef bulgogi served over rice and topped with fresh vegetables. I like using cucumbers and shredded carrots, but you can add any favorite banchan (Korean side dishes).

I love how quick and flexible bulgogi bowls are to make! The beef can marinate ahead of time, making it easy to meal prep, just like my Korean ground beef bowl or hot honey ground beef bowls, then simply cook the rice, sear the beef, and assemble when ready to eat.

Ingredient Notes

Ingredients for beef bulgogi including sliced steak, soy sauce, garlic, green onions, sesame seeds, and seasonings.

Find the full printable recipe with specific measurements below.

  • Beef: Bulgogi beef bowls start with thinly sliced beef. I prefer tender cuts like top sirloin, ribeye or flank steak.
  • Marinade: Toasted sesame seeds, green onions, crushed garlic, salt, pepper, sesame oil, soy sauce and sugar (white or brown sugar). You can also add thinly sliced pears and ginger if you like.
  • Rice: I used my stovetop white rice but you can use jasmine rice, basmati rice, fried rice, quinoa or even cauliflower rice.
  • Vegetables: Keep it simple with shredded carrots and cucumbers or make it colorful with an array of other vegetables from purple cabbage to bell peppers.
  • Optional finishing touches: Fried egg, avocado, sesame seeds or a drizzle of something spicy like sriracha.

How to Make Bulgogi Bowls

Toast sesame seeds then add all marinade ingredients to a bowl. Thinly slice the beef, add to the mixture and marinate for at least 1/2 hour up to 24 hours (place in the fridge if marinating for a longer time).

Thinly sliced beef marinating in a Korean bulgogi sauce with garlic, soy sauce, and sesame oil.

Remove meat from marinade then quickly sear over medium-high heat in a hot frying pan with oil, in a single layer. Flip once, about 2-3 minutes per side. Alternatively, you can broil in the oven.

Marinated beef bulgogi cooking in a skillet until caramelized and tender for an easy bulgogi bowl recipe.

Prep rice then assemble bulgogi bowl by dividing rice between four bowls, place hot Korean BBQ meat over the top and add desired toppings.

Close-up of a bulgogi bowl with tender Korean beef served over fluffy white rice and topped with green onions and sesame seeds.

Recipe Tips

  • Don’t skip the marinade. The flavorful marinade is what makes these beef bulgogi rice bowls outstanding. Marinate at least 1/2 hour, but 4 hours to 24 hours is best.
  • Easier to slice: Placing your beef in the freezer for about 30 minutes can make it easier to slice into the thin pieces needed for beef bulgogi bowls.
  • Add-ins: Try a fried egg on top, colorful bell peppers, cabbage, bean sprouts, Kimchi or pickled vegetables and avocado. Some people may like mixed greens as well.
  • Grain: Instead of white rice, try fried rice, quinoa or even cauliflower rice.
  • Garnish: Add a drizzle of sriracha, sriracha mayo, lime, green onions and toasted sesame seeds to complete your bulgogi bowl recipe.
Overhead view of a Korean-inspired bulgogi bowl with rice, cooked beef, fresh vegetables, and banchan-style toppings.

More ethnic inspired dishes to try include salmon bowls, Thai chicken lettuce wraps and Kung Pao chicken.

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Bulgogi bowl recipe with marinated beef, steamed rice, shredded carrots, and sliced cucumber, finished with sesame seeds and green onions.

Bulgogi Bowl Recipe

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4 servings
These bulgogi bowls are easy to make with tender strips of marinated beef, vegetables and rice! A flavorful Korean-inspired dinner recipe that is simple and customizable.
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Video

Ingredients 

  • 1 pound tender beef , sliced very thin

Marinade

  • 1 ½ Tablespoons sesame seeds
  • ¼ cup green onions , chopped
  • 3 cloves garlic , crushed or minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon sesame oil
  • ¼ cup soy sauce
  • 3 Tablespoons sugar

For bowls

  • 2 cups cooked rice , or grain of choice
  • 1 cucumber , sliced thin
  • 1 cup shredded carrots
  • 1 green onion , sliced

Optional toppings: fried egg, bell peppers, cabbage, avocado, sriracha

Instructions

  • Toast Sesame Seeds: Heat a skillet over medium heat, then add 1 1/2 Tablespoons of sesame seeds in an even layer. Stir constantly for about 2 minutes, until they are golden brown and fragrant. They will burn quickly, so keep close watch.
  • Grind Seeds: Grind or mash the toasted sesame seeds.
  • Make Marinade: In a large zip top bag, or mixing bowl, add crushed sesame seeds, 1/4 cup chopped green onions, 3 crushed or minced cloves of garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 Tablespoon sesame oil, 1/4 cup soy sauce and 3 Tablespoons sugar. Mix.
  • Marinade Meat: Add meat to this mixture and make sure the marinade is coating all the beef. Let sit for at least 1/2 hour.
  • Cook Meat: Use one of the following methods to cook meat.
    2) Broil in oven, about 3 minutes on each side
    3) Cook in hot frying pan with about 1 Tablespoon oil, in a single layer. Flip once, about 2-3 minutes per side.
  • Serve: Place rice in 4 bowls. Place hot meat over the top and add desired toppings.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Tips: Rib eye is a great cut of meat for this, however you can use sirloin for a cheaper cut.  Just make sure you slice it paper thin.  The butcher at the grocery store will usually do this for free while you shop.
Store: After cooking the meat and rice, place portions in individual airtight containers in the refrigerator. Store fresh vegetables and toppings in separate containers. Store up to 5 days.

Nutrition

Calories: 223kcal, Carbohydrates: 39g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 982mg, Potassium: 313mg, Fiber: 3g, Sugar: 12g, Vitamin A: 5493IU, Vitamin C: 7mg, Calcium: 73mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.