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Bulgogi Bowls
5 from 12 votes

Bulgogi Bowls

Bulgogi Bowls feature thinly sliced sirloin steak marinated in a blend of soy sauce, brown sugar, rice vinegar, garlic, and ginger, then cooked until tender. Served over white rice with seared bok choy and a creamy soy-tahini sauce spiced with Sriracha and sesame seeds, this bowl balances savory, sweet, and umami flavors with crisp vegetables, making it a satisfying and balanced meal option.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 598 kcal
Course: Lunch, Dinner
Cuisine: Asian, Korean

Ingredients

  • 1 cup white rice cooked
  • 1 pound bok choy
For the Bulgogi
  • 1 pound sirloin steak sliced thin
  • ⅓ cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 2 tablespoons olive oil
For the Soy-Tahini Sauce
  • ¼ cup soy sauce
  • ¼ cup tahini
  • 2 tablespoons sesame oil
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon sesame seeds

Instructions

    Cup of Yum
  1. Cook the rice per package directions on the stove-top or in a rice cooker.
Marinading the Bulgogi Beef
  1. In a large bowl, add the soy sauce, brown sugar, rice vinegar, ginger and garlic and mix to combine.
  2. Add the sliced steak and stir to coat well. Marinate at room temperature for approximately 20 minutes while you prepare the other ingredients.
  3. Add the olive oil to a large skillet and heat over medium heat until warm (not too hot).
  4. Add the beef and the marinade to the skillet and cook for 5-7 minutes or until the beef is cooked to your liking and the the liquid has evaporated.
  5. Remove the skillet from the stove.
Making the Sauce
  1. While the meat is marinading, make the sauce. Add all the sauce ingredients to a small bowl and stir to combine well.
Cooking the Vegetables
  1. Add the olive oil to skillet and heat over medium heat.
  2. When the oil is hot, place the bok choy cut side down.
  3. Sear for 2-3 minutes or until the bok choy is crisp and browned.
  4. Then flip each piece and cook it for an additional 2-3 minutes or until desired tenderness.
Assembling the Bowls
  1. Divide the rice, cooked beef, and boy choy between four bowls.
  2. Top with the soy-tahini sauce and garnish with sliced green onions and sesame seeds.

Notes

  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • You can use any preferred cut of beef or ground beef instead of sirloin.
  • For a gluten-free version, substitute low sodium soy sauce with Tamari or coconut aminos.
  • Feel free to swap bok choy with other vegetables like snow peas, broccoli, green beans, zucchini, or asparagus.
  • Try brown rice, quinoa, or cauliflower rice as rice alternatives.
  • Use garlic or ginger paste for quicker prep.
  • Adjust the amount of Sriracha sauce to suit your preferred spice level.

Nutrition Information

Serving 1serving Calories 598kcal (30%) Carbohydrates 51g (17%) Protein 36g (72%) Fat 28g (43%) Saturated Fat 5g (25%) Polyunsaturated Fat 8g (47%) Monounsaturated Fat 13g (65%) Cholesterol 69mg (23%) Sodium 2064mg (86%) Potassium 884mg (19%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 5078IU (102%) Vitamin C 53mg (59%) Calcium 204mg (20%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 598

% Daily Value*

Serving 1serving
Calories 598kcal 30%
Carbohydrates 51g 17%
Protein 36g 72%
Fat 28g 43%
Saturated Fat 5g 25%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 13g 65%
Cholesterol 69mg 23%
Sodium 2064mg 86%
Potassium 884mg 19%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 5078IU 102%
Vitamin C 53mg 59%
Calcium 204mg 20%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.