Description
These quick and easy Korean Beef Bulgogi Rice Bowls are naturally gluten-free and dairy-free, featuring tender marinated beef, fluffy short-grain rice, and a tangy quick pickle. Ready in just 30 minutes, this weeknight dinner is bold, savory, and customizable.
Ingredients
Scale
- 1.5 lbs Beef Sirloin or Flank Steak, sliced against the grain
- 3 tablespoons Tamari
- 2 tablespoons Dark Brown Sugar
- 1 tablespoon Neutral Oil (avocado or canola)
- 1 tablespoon Toasted Sesame Oil
- 4 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 1–2 tablespoons Gochujang paste (adjust for heat)
- 1 cup Daikon Radish, julienned
- 1 small English Cucumber, julienned
- ¼ cup Rice Vinegar (unseasoned)
- 1 tablespoon Sugar
- ½ teaspoon Salt
- 2 cups Short Grain Rice
- 1.5 cups Water (for rice)
- 4 Large Eggs (1 per person)
- 2 stalks Green Onions, sliced thinly
- 1 tablespoon Toasted Sesame Seeds
Instructions
- Rinse the short-grain rice under cold water until clear. Add to a pot with 1.5 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Turn off heat and let sit covered for 10 minutes. Fluff with a fork.
- While rice cooks, slice daikon radish and cucumber into thin matchsticks. Toss in a bowl with rice vinegar, sugar, and salt. Set aside to pickle for 10-15 minutes.
- In a small bowl, whisk together tamari, brown sugar, neutral oil, sesame oil, minced garlic, grated ginger, and gochujang paste until smooth.
- Slice beef against the grain into thin strips. Toss beef in the marinade. Let sit for 15 minutes (optional but recommended).
- Heat a large skillet or wok over medium-high heat. Add beef in a single layer (cook in batches if necessary to avoid crowding). Cook for 2-3 minutes per side until browned and cooked through. Remove beef and set aside.
- In a small skillet, fry eggs sunny-side up with crispy edges and runny yolks. Season with salt and pepper.
- Assemble bowls by placing a scoop of hot rice in each bowl. Top with beef, a fried egg, and the quick pickles with their brine. Garnish with green onions and sesame seeds. Serve immediately.
Notes
Slice beef against the grain to ensure tenderness. Do not overcrowd the pan when cooking beef to ensure proper searing rather than steaming. Use dark, toasted sesame oil for authentic flavor. The quick pickles can be made ahead and stored in the fridge for up to a week. Leftover beef and rice can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl per person
- Calories: 580
- Sugar: 12
- Sodium: 850
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
Keywords: Korean beef, bulgogi, rice bowls, gluten-free, dairy-free, gochujang, quick dinner, weeknight meals, beef bowls, pickled vegetables