Amazing Beef Bulgogi Bowls

A bowl of Korean beef bulgogi with carrots, cucumbers, mushrooms and rice

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4.95 from 18 votes

Delicious Korean Beef Bulgogi Bowls are an easy meal-prep recipe your family will love! The perfect freezer meal.

Prep Time15

Cook Time5

Total Time20

Course: Asian Beef Recipes

Cuisine: korean

Keyword: beef bulgogi bowl, beef bulgogi recipe, bulgogi bowl, bulgogi recipe

Servings:

Calories: 722kcal

Author: Isabel Laessig

Equipment

Skillet

Ingredients

Beef and marinade ingredients

1½ pounds boneless ribeye beef sliced into thin strips
¼ cup soy sauce
2 tablespoons maple syrup
2 tablespoons sesame oil
1 pear peeled and grated
2 green onions thinly sliced
1 tablespoon garlic minced (approx. 2 cloves)
2 teaspoons olive oil

Ingredients for serving

1 cup rice
¾ cup cucumber cut into strips 4 oz.
¾ cup carrots peeled and cut into strips 4 oz.
Optional: ¾ cups shiitake mushrooms stems removed and sliced (4 oz)
Optional: 1 tablespoon sesame seeds

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

In a medium bowl, mix ¼ cup soy sauce with 2 tablespoons sesame oil, 2 tablespoons maple syrup, 1 peeled and grated pear, 2 sliced green onions, and 1 tablespoon minced garlic.
Cut 1½ pounds boneless ribeye into thin slices, trimming the fat as you do. Then, cut the slices into bite-size pieces, and add to the bowl with the marinade. Mix together.
Marinate the beef in the refrigerator for at least 2 hours or up to overnight.
When ready to cook, preheat a skillet to medium-high heat. Add 2 teaspoons olive oil to the skillet, then add the slices of beef. Place them in a single layer. It will cook quickly – about 1 minute on each side – so keep an eye on it.
After cooking all of the beef, add it back to the skillet with the remaining marinade. Cook for an additional minute or until the beef is well-coated with the marinade.
Serve over rice with cut vegetables such as ¾ cup sliced cucumbers, carrots, and shiitake mushrooms, and enjoy!

Notes

Use pre-sliced steak. If you would prefer not to cut the beef into strips yourself, you can ask your butcher to do it for you or buy pre-sliced steak.

Don’t overcrowd the pan. When cooking the beef, do not overcrowd the pan. Add in a single layer and cook for 1 minute on each side. Cook the beef in batches.

Freeze your beef in the marinade. To make meal prep even easier, you can add the beef to the marinade, then freeze it. When you defrost it, the beef will absorb the marinade.

Leave out the cucumber when reheating. When reheating, do not reheat with the cucumber. Leave the cucumber for last until the rest is reheated.

Nutrition