Name: Easy Beef Bulgogi Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean
Ingredients: 1 ½ pounds flank steak, thinly sliced against the grain; 1/3 cup low-sodium soy sauce; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 2 teaspoons freshly grated ginger; 4 cloves garlic, minced; 2 teaspoons gochujang (Korean chili paste), optional; 1 tablespoon vegetable oil; 2 cups cooked white or brown rice; 1 cup shredded carrots; 1 cup thinly sliced cucumber; 1 cup shredded red cabbage; 2 green onions, thinly sliced; 1 tablespoon sesame seeds

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Flavor-packed Korean-style beef served over fluffy rice with crisp vegetables and a sweet, savory glaze—these Easy Beef Bulgogi Bowls are quick to make and irresistibly delicious. This dish brings together bold Korean flavors with fresh, crunchy toppings in a way that’s both satisfying and simple to prepare.

Easy Beef Bulgogi Bowls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds flank steak, thinly sliced against the grain

⅓ cup low-sodium soy sauce

2 tablespoons brown sugar

1 tablespoon sesame oil

1 tablespoon rice vinegar

2 teaspoons freshly grated ginger

4 cloves garlic, minced

2 teaspoons gochujang (Korean chili paste), optional for heat

1 tablespoon vegetable oil

2 cups cooked white or brown rice

1 cup shredded carrots

1 cup thinly sliced cucumber

1 cup shredded red cabbage

2 green onions, thinly sliced

1 tablespoon sesame seeds

Directions

I start by whisking together soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, and gochujang (if I want some heat) in a large bowl.

Then, I add the thinly sliced flank steak and toss it well to coat. I let it marinate for at least 15 minutes—longer if I have time, up to an hour in the fridge.

Next, I heat vegetable oil in a large skillet over medium-high heat. Working in batches, I cook the beef for 2–3 minutes per side until it's fully cooked and caramelized.

To build the bowls, I divide the cooked rice into four serving bowls.

I top each bowl with the beef, shredded carrots, cucumber, red cabbage, and green onions.

Finally, I sprinkle sesame seeds over each bowl and serve them right away.

Servings and timing

This recipe makes 4 servings.

Prep time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes

Each serving contains approximately 410 kcal.

Variations

I swap out the flank steak for ground beef when I want an even quicker version.

For a low-carb option, I serve the beef over cauliflower rice.

I love mixing in kimchi or pickled radishes for extra zing.

If I want it spicier, I add more gochujang or a dash of chili flakes.

Sometimes I drizzle a bit of sriracha mayo or spicy sesame dressing over the top for extra flavor.

Storage/Reheating

To store leftovers, I keep the beef and vegetables separate from the rice when possible. I store everything in airtight containers in the fridge for up to 3 days.
When reheating, I warm the beef and rice in the microwave or on the stovetop, and then add the fresh veggies just before serving to keep them crisp. If the beef seems dry after reheating, I add a splash of water or soy sauce to loosen it up.

FAQs

What cut of beef is best for bulgogi bowls?

I usually use flank steak, but sirloin or ribeye also work well. The key is to slice it very thinly against the grain.

Can I make this recipe gluten-free?

Yes, I use gluten-free soy sauce or tamari to keep it gluten-free. Always double-check that your gochujang and other sauces are gluten-free too.

Is gochujang necessary?

No, it's optional. I leave it out if I want a milder flavor, or I add it in when I’m in the mood for a little heat.

Can I prep this ahead of time?

Absolutely. I marinate the beef ahead and keep it in the fridge. The veggies can also be chopped in advance. When I’m ready, I just cook the beef and assemble.

What kind of rice works best?

I usually use white or brown rice, but jasmine rice or even sushi rice taste great. For a healthier spin, I go with brown or cauliflower rice.

Conclusion

These Easy Beef Bulgogi Bowls are one of my go-to meals when I want something fast, flavorful, and nourishing. The tender, marinated beef paired with fresh vegetables and rice makes it a complete and satisfying dish. Whether I’m making dinner for my family or prepping meals for the week, this recipe always hits the spot.

📖 Recipe:

Easy Beef Bulgogi Bowls

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Flavor-packed Korean-style beef served over fluffy rice with crisp vegetables and a sweet, savory glaze. These easy bulgogi bowls are quick to make, customizable, and perfect for meal prep.

Instructions

Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, and gochujang (if using) in a large bowl.
Add the sliced flank steak to the marinade and toss to coat. Let marinate for at least 15 minutes or up to 1 hour in the fridge.
Heat vegetable oil in a large skillet over medium-high heat. Cook the beef in batches for 2–3 minutes per side until fully cooked and caramelized.
Divide cooked rice into four serving bowls.
Top each bowl with cooked beef, shredded carrots, cucumber, red cabbage, and green onions.
Sprinkle sesame seeds over each bowl and serve immediately.