20-Min Bulgogi Beef Stone Bowl
Tender marinated beef over rice with a crispy golden crust, topped with a runny egg and quick pickled vegetables. One skillet, under 20 minutes — the Korean comfort bowl that tastes like takeout.
- Total time
- 18 min
- Servings
- 2
- Calories
- 640
- Protein
- 42g
Ingredients
- ¾ lb beef sirloin or ribeye, thinly sliced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cups cooked rice
- 2 whole eggs
- 2 tbsp green onion, sliced
Instructions
- 1
Toss beef with soy sauce and sesame oil in a bowl until coated. Let sit 2 minutes.
- 2
Heat a 12-inch skillet over high heat until smoking. Add marinated beef in a thin layer.
- 3
Cook beef without stirring for 2 minutes until edges brown and caramelize.
- 4
Push beef to the side. Add rice to the empty space and press it flat against the skillet.
- 5
Cook rice undisturbed for 3 minutes until bottom crust sounds crispy when you tap the pan.
- 6
Make two wells in the rice, crack an egg into each, cover with a lid, cook 2 minutes until whites set.
- 7
Slide onto a plate. Top with green onion and a drizzle of soy sauce. Stir everything together before eating.
Tools you’ll need
- 12-inch stainless steel or cast-iron skillet
- small bowl
- lid (any pot lid that fits the skillet)
- spoon or spatula
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