Easy Korean Bulgogi BBQ Beef Bowls
These quick beef bowls are packed with sweet and spicy flavor that the whole family will love.
recipesbynani.comThere is something so comforting about a big bowl of rice topped with savory, marinated beef. These bulgogi bowls are one of my favorite weeknight meals because they come together fast but taste like you spent hours in the kitchen.
My top tip is to slice your beef as thin as possible. If you pop the steak in the freezer for about twenty minutes before cutting it will be much easier to get those nice thin strips.
🧺 Ingredients
- 1 pound thinly sliced ribeye or sirloin steak
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves minced garlic
- 1 tablespoon grated fresh ginger
- 2 cups cooked jasmine rice
- 1 cup shredded cabbage for the slaw
- 1 tablespoon miso paste
- 1 tablespoon rice vinegar
- 1 ripe avocado, sliced
- 2 tablespoons mayonnaise mixed with 1 teaspoon sriracha for the spicy sauce
👩🍳Instructions
- 1
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, and ginger to create your marinade.
- 2
Add the sliced beef to the bowl, toss well to coat, and let it sit for at least fifteen minutes.
- 3
In a separate small bowl, whisk the miso paste and rice vinegar together, then toss it with the shredded cabbage to make the slaw.
- 4
Heat a large skillet over medium high heat and cook the beef in batches until it is browned and cooked through.
- 5
Divide the cooked jasmine rice into four bowls.
- 6
Top each bowl with a portion of the beef, a scoop of the sesame miso slaw, and fresh avocado slices.
- 7
Drizzle the spicy mayo over the top and serve immediately.
💡 Tips
You can keep any leftovers in an airtight container in the fridge for up to two days. If you like extra heat, feel free to sprinkle some toasted sesame seeds and extra sliced green onions on top before serving.
Made this recipe? Let us know how it went.
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