Go Back

Korean Beef Bulgogi Rice Bowls

Korean beef bulgogi rice bowls with quick seared, caramelized beef in a soy-sesame glaze, served over fluffy rice with crisp purple cabbage and fresh cucumber. Marinates for 20–120 minutes, then sears in batches until glossy and lightly charred for bold savory-sweet flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
marinating 20 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Marinated beef
  • 1.5 lb beef sirloin or ribeye Thinly sliced against the grain
  • 0.25 cup soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp brown sugar
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp rice wine vinegar
  • 4 garlic cloves Minced
  • 1 tsp fresh ginger Grated
  • 2 green onions Finely sliced for marinade
  • 1 tsp black pepper
Rice bowl base & toppings
  • 3 cup cooked jasmine or short-grain white rice Keep warm with lid on
  • 2 cup shredded purple cabbage
  • 2 medium carrots Julienned
  • 1 Persian cucumber Thinly sliced
  • 3 green onions For topping, sliced
  • 1 tbsp sesame seeds Toasted
  • 2 tsp sesame oil Drizzle
Gochujang drizzle sauce
  • 3 tbsp gochujang (Korean chili paste)
  • 1 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 2 tbsp warm water

Equipment

  • 1 cast iron skillet

Method
 

Make the marinade & marinate the beef
  1. In a large bowl, whisk together soy sauce, sesame oil, brown sugar, gochujang, rice wine vinegar, minced garlic, grated ginger, sliced green onions, and black pepper until the sugar is fully dissolved.
  2. Add the thinly sliced beef to the marinade and toss well to coat every piece.
  3. Cover and refrigerate for at least 20 minutes, up to 2 hours for deeper flavor.
Mix the gochujang drizzle sauce
  1. In a small bowl, whisk together gochujang, honey, rice wine vinegar, sesame oil, and warm water until smooth.
  2. Taste and adjust honey or vinegar to your liking, then set aside.
Cook the rice
  1. Cook the rice according to package instructions, then keep it warm with the lid on.
Sear the bulgogi beef
  1. Heat a large cast iron skillet over high heat until very hot.
  2. Add a thin layer of neutral oil to the skillet.
  3. Working in batches (don’t overcrowd), sear the marinated beef slices for 1–2 minutes per side until caramelized and glossy, with edges charred slightly.
  4. Pour any remaining marinade into the pan with the last batch and let it reduce and coat the beef for 30 seconds.
Assemble & serve
  1. Divide warm rice into bowls.
  2. Top each bowl with shredded purple cabbage, julienned carrots, and cucumber slices.
  3. Add the seared bulgogi beef on top.
  4. Drizzle the gochujang sauce generously over the top.
  5. Finish with sliced green onions, toasted sesame seeds, and a light drizzle of sesame oil.
  6. Serve immediately while the beef is hot and the rice is steaming.

Notes

Pro tip: slice the beef thinly against the grain so it stays tender after fast searing, and don’t overcrowd the pan—batches help you get glossy caramelization. Refrigerate leftovers in a sealed container up to 3 days; reheat beef and rice separately for best texture (up to 3–4 days total). Freezing: freeze cooked beef only for up to 2 months, then rewarm gently. Dietary swap: use tamari (gluten-free soy sauce) to make the marinade and drizzle gluten-free.