Bulgogi, literally “fire meat”, is made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea. This bulgogi beef bowl has made its way into our weekly rotation a number of times because of its ease and amazing flavor!
I like to make my own kimchi recipe to serve with this recipe but you can always use store bought kimchi as well. Just note it will not have the same crunch as a freshly made kimchi, plus you can’t control the spice or pungency. This savory bulgogi beef bowl comes together with minimal effort making it a perfect weeknight recipe that pairs perfectly with kimchi and rice. I like to add sesame seeds on top for a nice aesthetic but that is totally optional for this recipe.
Tips for the Perfect Bulgogi Beef
- Put the ribeye in the freezer for about 15-20 minutes to make it easier to slice into thin strips.
- Marinate the beef overnight for optimal flavor and a faster cooking time.
- Take the marinated beef out of the fridge 20 minutes early to let it get to room temperature. This will help the beef develop a nice sear when you cook it.
- Ribeye is great for this because of its tenderness and easy to cut texture.
Note: Gochujang can be found in your local Asian grocery store. If none is nearby, you can order it here off Amazon.