Korean Beef Bulgogi Rice Bowl
Tender soy-ginger beef over warm rice, topped with a fried egg, broccoli, and pickled cucumbers. Ready in 18 minutes—no marinating required.
- Total time
- 18 min
- Servings
- 2
- Calories
- 645
- Protein
- 42g
Ingredients
- ¾ lb beef sirloin or ribeye, thinly sliced
- 3 tbsp soy sauce
- 1 tbsp ginger, minced
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1.5 cups cooked rice
- 2 whole eggs
- 1 cup steamed broccoli
- ½ cup pickled cucumbers
Instructions
- 1
Stir soy sauce, ginger, brown sugar, and sesame oil in a small bowl until sugar dissolves.
- 2
Heat a large skillet over high heat. Add beef slices and sear 60 seconds per side without stirring.
- 3
Pour the sauce over beef and toss to coat. Cook 1 minute until sauce thickens and glazes the meat.
- 4
Push beef to one side of the skillet. Crack eggs into the empty side and fry until whites set, ~3 minutes.
- 5
Divide rice between two bowls. Top with beef, egg, broccoli, and pickled cucumbers.
Tools you’ll need
- 12-inch skillet
- small mixing bowl
- spoon
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