Korean Beef Rice Bowls
- Authentic Korean beef rice bowls with tender marinated sirloin, fluffy jasmine rice, and fresh vegetables.
- The perfect balance of sweet, savory, and spicy flavors in one satisfying bowl.
- A quick 30-minute meal that’s easier than takeout but tastes like restaurant-quality!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Korean
Ingredients
Scale
- 1 lb thinly sliced beef sirloin
- 1 cup jasmine rice
- 2 cups water
- ½ tsp salt
- 3 tbsp low-sodium soy sauce
- 2 tbsp toasted sesame oil
- 1 tbsp gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp brown sugar (or honey)
- 1 tbsp rice vinegar
- 1 carrot, julienned
- ½ cucumber, thinly sliced
- 2 green onions, sliced diagonally
- 1 tbsp toasted sesame seeds
- 1 cup fresh spinach (optional)
- ½ cup bean sprouts (optional)
- Kimchi for serving (optional)
Instructions
- Rinse rice under cold water until water runs clear. Add to pot with 2 cups water and salt. Bring to boil, reduce to low, cover and simmer 15-18 minutes until water is absorbed. Let stand covered 5 minutes, then fluff.
- In a medium bowl, whisk together soy sauce, sesame oil, gochujang, garlic, ginger, brown sugar, and rice vinegar until well combined.
- Add thinly sliced beef to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 15 minutes (up to 4 hours for deeper flavor).
- Prepare vegetables: julienne carrots, slice cucumber, and diagonally cut green onions. Set aside.
- Heat a large skillet or wok over high heat until very hot. Working in batches to avoid overcrowding, stir-fry the marinated beef until browned on edges and just cooked through, about 3-4 minutes.
- Divide cooked rice among four serving bowls. Arrange beef on top of rice, positioning it slightly off-center.
- Add carrot, cucumber, bean sprouts (if using), and spinach in separate sections around the bowl.
- Drizzle any remaining cooking sauce over the beef. Sprinkle with sliced green onions and toasted sesame seeds.
- Add kimchi on the side if desired. Serve immediately while beef is still hot and rice is warm.
Notes
- For easier slicing, freeze beef for 20-30 minutes first.
- For a spicier version, add more gochujang or a drizzle of sriracha.
- Store components separately in the refrigerator if meal prepping for up to 3 days.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6
- Sodium: 820
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 11
- Carbohydrates: 38
- Fiber: 3
- Protein: 25
- Cholesterol: 65
Keywords: Korean Beef Rice Bowls, bulgogi sauce, rice bowl, Korean marinated beef, quick weeknight dinner