Description
Korean BBQ Beef Rice is a savory and slightly sweet one-bowl meal featuring marinated thinly sliced beef served over fluffy rice with optional vegetables and spicy toppings, inspired by classic bulgogi flavors.
Ingredients
Units
Scale
- 1 lb thinly sliced beef (ribeye, sirloin, or flank steak)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar or honey
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 scallions, thinly sliced
- 2 cups cooked white or jasmine rice
- 1/2 cup julienned carrots (optional)
- 1/2 cup sliced cucumbers (optional)
- 1/2 cup sautéed spinach (optional)
- 1 tablespoon sesame seeds (optional)
- Gochujang or chili flakes (optional, for spice)
Instructions
- In a mixing bowl, combine soy sauce, brown sugar (or honey), sesame oil, garlic, ginger, and scallions to make the marinade.
- Add the thinly sliced beef and mix to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
- Cook rice according to package instructions and set aside.
- Heat a skillet or grill pan over medium-high heat. Cook the marinated beef in batches for 2–3 minutes per side, until caramelized and cooked through.
- To serve, place cooked rice in bowls. Top with the cooked beef and desired vegetables (carrots, cucumbers, spinach).
- Garnish with sesame seeds and additional scallions. Add a drizzle of gochujang or a sprinkle of chili flakes if desired.
- Serve immediately.
Notes
- For best results, use well-marbled cuts like ribeye for tenderness and flavor.
- Top with a fried or soft-boiled egg for added richness.
- Use tamari or gluten-free soy sauce for a gluten-free version.
- This dish can be turned into wraps using lettuce leaves instead of rice.
- Kimchi, pickled radish, or bean sprouts make excellent side toppings.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 10g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg