Get ready to transform your weeknight dinner into a mouthwatering Korean culinary adventure that'll have your taste buds dancing! These Korean Bulgogi Rice Bowls are not just a meal, they're a quick, delicious journey through the vibrant flavors of Korea, packed with tender marinated beef, crisp vegetables, and a sauce that'll make you forget about takeout forever. In just 35 minutes, you'll create a restaurant-quality dish that's both impressive and incredibly easy to make.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 cup cooked white rice
- 1 pound beef (such as ribeye or sirloin), sliced
- 2 tablespoons soy sauce
- 2 tablespoons Gochujang
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 cup mixed vegetables (such as carrots, zucchini, and bell peppers)
- Sesame seeds and chopped green onions for garnish
Instructions
- Prepare the beef by slicing it thinly against the grain, ensuring even cuts approximately 1/8 inch thick. Place the sliced beef in a medium mixing bowl.
- Create the marinade by combining soy sauce, Gochujang, brown sugar, and minced garlic in a small bowl. Whisk the ingredients together until well blended and smooth.
- Pour the marinade over the sliced beef, ensuring each piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 15 minutes, or ideally 30 minutes to enhance flavor absorption.
- While the beef marinates, prepare the mixed vegetables by washing and cutting carrots, zucchini, and bell peppers into thin, uniform strips.
- Cook the white rice according to package instructions. Keep warm and set aside.
- Heat a large skillet or wok over medium-high heat. Add the marinated beef and cook for 4-5 minutes, stirring occasionally, until the meat is browned and slightly caramelized.
- Add the mixed vegetables to the skillet and stir-fry for an additional 2-3 minutes, ensuring vegetables remain crisp and vibrant.
- Divide the cooked rice among four serving bowls. Top each bowl with the bulgogi beef and vegetable mixture.
- Garnish each bowl with a sprinkle of sesame seeds and chopped green onions for added flavor and visual appeal.
- Serve immediately while hot, optionally with additional Gochujang or soy sauce on the side for extra seasoning.
Tips
- Meat Matters: Choose a well-marbled cut like ribeye for maximum tenderness and flavor. Slice against the grain for the most melt-in-your-mouth texture.
- Marination Magic: Don't rush the marinating process. While 15 minutes works, letting the beef sit for 30 minutes allows the flavors to penetrate deeply.
- High Heat is Key: Use a hot skillet or wok to get a beautiful caramelization on the beef, creating those delicious crispy edges.
- Vegetable Variety: Feel free to swap or add vegetables based on what's in season or your preference. Just keep them cut uniformly for even cooking.
- Make it Your Own: Adjust the Gochujang quantity to control the heat level. Start conservatively and add more if you like spice.
- Meal Prep Friendly: This recipe can be partially prepared ahead of time. Marinate the beef and chop vegetables in advance for an even quicker dinner.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 90mg
