Bulgogoi Bowls
Lately, my coworkers have been buzzing about their new favorite dish to whip up at home: a bulgogi bowl. Their excitement for this delicious and easy meal rubbed off on me, so I decided to test out my own version, and I cannot get enough.
A cool and savory-spicy salad, creaminess from the egg, nuttiness from the sesame seeds, and sweet marinated flavors from the beef round it out for the perfect weeknight dinner.
Why You'll Love This
Big flavor, minimal effort — Pre-marinated bulgogi beef means all the sweet, savory flavor without any marinating time.
A little bit of everything in one bowl — Cool crunchy salad, creamy egg, nutty sesame, and sweet-savory beef all in balance.
A satisfying weeknight dinner — Comes together in well under an hour with simple, straightforward steps.
Key Ingredients
Bulgogi beef — Using pre-marinated beef (like Trader Joe's) keeps this weeknight-friendly while still delivering that classic sweet, savory Korean barbecue flavor.
Sushi rice — A short-grain rice that gives the bowl its signature sticky, satisfying base.
Cucumber and carrot — Peeled into ribbons for a cool, crisp contrast to the warm beef and rice.
Gochujang and chili crunch — Together they give the salad its savory-spicy backbone.
Sunny-side eggs — The semi-set yolk adds richness and ties the whole bowl together.
Sesame seeds and scallions — Simple finishing touches that add nuttiness and freshness.
Bulgogi Bowls
Prep time: 20 minutes | Cook time: 30 minutes | Serves 4
Ingredients:
2 cups sushi rice
Seasoned rice wine vinegar (optional)
1 tablespoon olive oil
1½–2 pounds bulgogi beef (pre-marinated, such as Trader Joe's), cut into 1-inch cubes
4 eggs
Scallions, thinly sliced
Cucumber Carrot Salad
2 carrots, peeled
2 small cucumbers, or 1 large cucumber
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1–2 teaspoons chili crunch
1 teaspoon sesame oil
2 teaspoons gochujang
Sesame seeds
Instructions:
Rinse the rice in a mesh strainer until the water runs clear. Pour the rice into a medium saucepan with 3 cups of water. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook for 20 minutes.
Fluff with a fork and set aside to cool. Optional: once cool, season with seasoned rice wine vinegar to taste.
Cucumber Carrot Salad
Meanwhile, in a medium mixing bowl, peel the carrots and cucumbers into ribbons.
Add the soy sauce, rice wine vinegar, chili crunch, gochujang, sesame oil, and sesame seeds. Toss to coat and set aside.
Beef
In a large frying pan, heat the olive oil, then add the beef. Cook until browned and tender, about 8–10 minutes. Transfer to a plate to rest.
Sunny-Side Eggs
Wipe out the pan and heat a bit more oil. Carefully crack the eggs into the pan. Cook for about 1 minute, then cover and cook 2–3 minutes more, until the whites are cooked and the yolk is semi-set. Remove from heat.
Assembly
Pour about 1 cup of rice into each serving bowl. Layer with beef, cucumber carrot salad, and an egg. Top with scallions and sesame seeds.
Tips for Success
Rinse the rice until the water runs clear — this removes excess surface starch and keeps the rice from turning gummy.
Peel the carrots and cucumbers into thin ribbons rather than dicing them; it gives the salad a lighter, more delicate texture.
Let the beef rest on a plate after searing so the juices redistribute before it goes into the bowl.
Cover the eggs while they cook to set the whites fully while keeping the yolk soft and semi-set.
Assemble the bowls right before serving so the salad and egg stay fresh and the rice stays warm.
Ways to Serve It
As written, family-style — Set out all the components and let everyone build their own bowl.
With extra chili crunch — For those who like more heat, serve extra on the side.
Over greens instead of rice — A lighter, lower-carb variation.
Meal-prepped — Store components separately and assemble fresh throughout the week.
Storage
Store the rice, beef, and cucumber-carrot salad separately in airtight containers in the refrigerator for up to 3 days. The eggs are best cooked fresh right before serving. Reheat the rice and beef gently, then assemble with the cold salad and a freshly cooked egg for the best texture.
Swaps and Substitutions
Bulgogi beef: Thinly sliced ribeye or flank steak marinated in your own bulgogi sauce works if pre-marinated beef isn't available.
Sushi rice: Any short-grain white rice can be used in its place.
Gochujang: Sriracha or a chili paste can stand in, though the flavor will be slightly less complex.
Sunny-side eggs: A soft-boiled or fried egg with a runny yolk both work well here.
Cucumbers and carrots: Radishes or thinly sliced cabbage make good additions or substitutes.