These bowls have savory and juicy pieces of bulgogi beef, kimchi, sautéed onions, broccoli and carrots over a bed of fluffy white rice! Packed with protein and veggies.. this meal is something you want on your weeknight rotation!
I’m a huge fan of bulgogi beef. It’s something I always order when I get Korean BBQ! It always smells so amazing with the best aroma. I get hungry thinking about the sizzling pieces on a grill!
I’ve had beef bulgogi in a variety of dishes. You can eat it with rice, in burritos or tacos or even in fried rice. I love how flavorful and versatile it is! I made a big batch of this beef so you bet I’ll be making burritos and tacos with this as well 🙂
The Best Cut To Use For Bulgogi Beef
Boneless ribeye is my recommendation for this recipe. It’s also the most popular because it’s tender and cooks quickly.
The thinner you slice the meat, the better. If it’s hard for you to thinly slice the meat when thawed, place it into the freezer for 20-30 minutes. That way, it’ll be easier to cut thinner slices so the meat can soak up the marinade generously. I allowed the meat to marinate over night. The longer you marinate, the better!
If you want, you can marinate and cook the onion with the beef bulgogi too! You can mix up the veggies you serve this with like adding in shiitake mushroom or adding in sliced cucumber.
The grated pear in this recipe works as a natural sweetener and ALSO helps tenderize the meat. If you don’t have pear, you can substitute it with grated apple.
This photo below is my toddlers meal and she loved it so much! I cut up her bulgogi beef slices and non-spicy cabbage kimchi (which she loves!).
Bulgogi Beef Rice Bowls
Ingredients
- 1.5 lbs thinly sliced ribeye
- 1 yellow onion sliced
- 2 tablespoons oil
- 1 large carrot thinly sliced
- 2 cups broccoli
Beef Marinade
- 1/2 cup light soy sauce
- 3 tablespoons honey
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 1 Asian pear peeled, cored and grated
- 3 cloves garlic minced
For Serving
- rice
- sesame seeds for garnish
Instructions
- Add sliced of beef in a bowl with marinade ingredients and marinate for at least two hours, up to overnight.
- Preheat pan to medium heat with oil. Add in onions to sauté until softened and translucent. Remove from pan and add in broccoli to cook until slightly softened. Remove from pan.
- Add more oil to pan and add in bulgogi beef to cook until no longer pink and juices are soaked up.
- Serve bulgogi beef, cooked onion and broccoli, carrot and kimchi into a bowl over rice. Garnish with sesame seeds before eating!
Anonymous
great food for my math test :>