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4.8 from 24 votes

Bulgogi Deopbap (Bulgogi Rice Bowl)

This bulgogi rice bowl is an easy one-dish meal! The recipe adds extra veggies and sauce to make it a well balanced one-dish meal.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
23 mins
Servings: 4
Course: Main Course
Cuisine: Korean

Ingredients

  • 1 pound thinly sliced beef (rib eye, top sirloin, chuck tender, etc.) Note 1
  • 2 scallions cut into 2-inch pieces
  • 1/2 small onion thinly sliced
  • 4 servings of cooked rice
Marinade
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons sugar (or replace 1 TB with honey)
  • 1 tablespoon rice wine (mirin or mirim) or mirin
  • 1 tablespoon minced garlic 
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 2 tablespoons grated Asian pear (you can use more) optional
  • ⅛ teaspoon pepper
Sauce
  • 1/2 cup water (or anchovy, dasima, or vegetable broth) Note 2
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar (omit for less sweet dish)
Vegetables (Note 3)
  • 4 ounces mushrooms (white, crimini, or shiitaki, oyster, etc.), thinly sliced
  • 1 small carrot, thinly sliced

Instructions

    Cup of Yum
  1. Mix all the marinade ingredients in a large bowl.
  2. If using packaged pre-sliced meat, separate the slices. Add the meat, onion, and scallions to the marinade. Toss gently, with hands, to mix everything well. Marinate for 30 minutes to an hour in the fridge.
  3. Heat a skillet over medium high heat. Add the meat along with any remaining marinade. Cook the meat for about a minute. Try not to cook off the sauce by lowering the heat if needed. Then, add the vegetables and the sauce. Stir-fry for an additional 2 - 3 minutes until the meat and vegetables are cooked. Serve over rice.

Notes

  • ⅛
  • Recipes: anchovy broth or 
  • anchovy broth
  • dasima or vegetable broth.
  • dasima or vegetable broth
  • Pre-sliced bulgogi meat is sold at Korean markets. Pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into about ⅛ - inch thick slices.
  • Recipes: anchovy broth or dasima or vegetable broth.
  • Bok choy, green cabbage, chili peppers, broccoli, and bell peppers are all good options as well.