Bring the bold flavors of Korean BBQ right to your kitchen with our simple Beef Bulgogi Bowl recipe. Bulgogi, which translates to “fire meat,” uses thinly sliced beef marinated in a savory-sweet blend of soy sauce, garlic, ginger, and sesame oil. This recipe elevates the classic dish by serving it in a customizable bowl of thinly sliced vegetables, allowing you to build a perfect, balanced meal. Layered over a bed of fluffy rice and topped with kimchi, this dish is a fantastic way to enjoy a flavorful, hearty, and incredibly satisfying meal that’s easy to prepare.

Where Does Beef Bulgogi Come From?

Beef bulgogi is a staple of Korean cuisine and actually goes back centuries. Some believe the dish comes from the Goguryeo Dynasty (37 BCE–668 CE), where it was initially prepared as a skewered meat dish called maekjeok. Over time, the preparation evolved, and the dish then became known as neobiani, a finely sliced and seasoned grilled beef enjoyed by Korean royalty. But it’s not until the 20th century that bulgogi comes into its modern form, becoming a widespread and accessible dish. Today, its signature sweet and savory marinade and tender, thinly sliced beef are what define beef bulgogi.

Beef Bulgogi Bowls

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• Author: Anna Franklin

Print Recipe

Description

A Korean BBQ inspired dinner bowl.

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Ingredients

Scale 1x2x3x

• 1 lb shaved flank steak
• 1 cup store bought Korean BBQ sauce (we used the brand Ka-me)
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 4 radishes, thinly sliced
• 1 carrot, thinly sliced
• 1 cucumber, thinly sliced
• Store bought kimchi, for garnish

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Instructions

1. Place the shaved flank steak in a ziplock back along with the Korean bbq sauce, esame oil and soy sauce. Let marinate for at least 30 minutes or up to 24 hours.
2. In a very hot skillet, add marinated steak and cook on high until the beef is cooked and starting to caramelize on the outside from the sugar in the bbq sauce.
3. Serve the sautéed beef over a bowl of white rice and garnish with thinly sliced vegetables, store bought kimchi and sesame seeds.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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