Korean Beef Bulgogi Bowl
Tender marinated beef seared over rice with kimchi, spinach, seaweed, and miso soup on the side. A vibrant weeknight bowl that tastes like restaurant bulgogi in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb beef ribeye or sirloin, thinly sliced
- 3 tbsp soy sauce
- 1.5 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 2 cups cooked white rice
- ¾ cup kimchi, plus 2 tbsp juice
- 2 cups baby spinach, seasoned with salt, pepper, sesame oil
- 2 sheets roasted seaweed sheets, torn into bite-sized pieces
- 2 cups miso soup (store-bought or prepared)
Instructions
- 1
Combine soy sauce, brown sugar, sesame oil, and garlic in a bowl. Add beef slices and toss to coat evenly.
- 2
Heat a large skillet over medium-high until it shimmers, about 90 seconds. Add beef in a single layer.
- 3
Sear 90 seconds without stirring until edges brown, then flip and cook 60 seconds more. Remove to a plate.
- 4
While beef cooks, wilt spinach in a separate skillet over medium heat for 30 seconds, then set aside.
- 5
Divide rice between two bowls. Top with beef, wilted spinach, kimchi, and seaweed pieces.
- 6
Serve hot with miso soup alongside and a drizzle of kimchi juice over the bowl if desired.
Tools you’ll need
- 12-inch skillet
- small bowl for marinade
- spoon or tongs
- two serving bowls
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