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These tasty beef bulgogi rice bowls have thinly sliced, juicy sirloin steak, served with a spicy tahini sauce, over fluffy white rice.
Bulgogi (which translates to “fire meat”) is a delicious, umami-packed, and flavorful Korean dish that’s super easy to make right at home!
These bulgogi rice bowls have thinly sliced sirloin steak flavored with earthy garlic, ginger, soy sauce, and sweet brown sugar, served over a bed of fluffy white rice, with sauteéd bok choy, served with a spicy and nutty tahini sauce on the side.
It’s great for a weeknight dinner because the steak is sliced so thin it cooks quickly!
So next time you’re thinking of ordering take-out, try staying in and making these bulgogi rice bowls from the comfort of your home!
Craving more Korean flavor? Try this over-the-top Korean street toast!
Ingredients for beef bulgogi rice bowls
For meat:
- Thinly sliced sirloin beef – An affordable cut of meat, sirloin has a great meaty flavor and is tender.
- Soy sauce – Soy sauce will give our bulgogi a salty umami bite.
- Rice vinegar – Rice vinegar will add tanginess to our sauce.
- Brown sugar – Brown sugar will add a subtle deep sweetness.
- Grated garlic and ginger – Both of these will add earthiness and sweetness to our dish.
- Olive oil – This is our fat of choice to cook our sirloin in.
For sauce:
- Tahini – Tahini is a paste made from crushed sesame seeds and will add a smooth texture and nutty flavor.
- Soy sauce – Soy sauce will add a salty, umami flavor.
- Sesame oil – Sesame oil will help enhance the sesame flavor from the tahini.
- Sriracha – Sriracha will add a spicy kick!
- Sesame seeds – Sesame seeds will add a tasty, nutty crunch on top.
For assembly:
- Olive oil – We’ll use oil olive to sauté our bok choy.
- Baby bok choy – These cook up quickly and go perfectly with our beef!
- Cooked white rice – Feel free to use your favorite variety of white rice.
How to thinly slice beef
Thinly slicing beef can be tricky because it tends to smash down and wiggle around while you’re trying to cut it.
Here are some tips to make slicing this steak easy:
- Sharp knife! Always make sure you’re using a sharp knife. You don’t have to press down as hard with a sharp knife, eliminating the amount of force and possibility of slipping and accidentally cutting yourself.
- Freeze the meat for 15 minutes ahead of time. Place the steak in the freezer for 10-15 minutes to slightly firm up. This will make it way easier to slice in even and thin portions.
What is baby bok choy?
Baby bok choy is a member of the cabbage family.
It is mild in flavor and tastes like a combination of cabbage and spinach.
You can find baby bok choy, or bok choy, in the produce aisle of most major grocery stores, or at your local Asian market!
Using other vegetables
Not a fan of bok choy? You can use whatever green vegetable you have on hand!
A few great options are:
- snow peas
- green beans
- broccoli
- snap peas
Storage and leftovers
Any leftover bulgogi rice bowls can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe bowl, covered loosely with a damp paper towel, and heat for 2-3 minutes until heated thoroughly.
More bowl dinners
- Looking for something sweet and savory? Try my Honey Garlic Chicken Bowls
- Craving a flavor bomb? Try my Kimchi Fried Rice
- Need something creamy? Try my Bang Bang Shrimp Bowl
- Want something fresh? Try my Tuna Poke Bowl
Beef Bulgogi Rice Bowls
Ingredients
For bulgogi:
- 1 pound thinly sliced beef, see notes
- ⅓ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 2 tablespoons olive oil
For tahini-soy sauce:
- ¼ cup tahini
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon sriracha
- 1 teaspoon sesame seeds
For assembly:
- 2 tablespoons olive oil
- 1 pound baby bok choy, halved
- 2 cups cooked white rice, warm or room temperature
- Bulgolgi, above
- Tahini-soy sauce, above
Instructions
For bulgogi
- Add beef, soy sauce, rice vinegar, brown sugar, garlic, and ginger to a large bowl and mix to combine. Set aside at room temperature to marinate while you prepare the sauce and rice, about 20 minutes.
- When the other components are ready, heat a large skillet over medium heat and add the olive oil.
- When the oil is just barely warm (not hot), add the bulgogi (both the beef and marinade).
- Cook for 5-7 minutes or until the liquid has evaporated and the beef is just beginning to crisp.
- When the beef is cooked to your desired doneness, remove it from the heat.
For sauce
- Whisk together all of the ingredients in a small bowl. Set aside until ready to use.
For assembly
- Heat a small skillet over medium heat. Add the olive oil.
- When the oil is hot, place the bok choy cut side down. Sear for 2-3 minutes or until the bok choy is crisp and browned.
- Flip the bok choy and cook it for an additional 2-3 minutes or until it is your desired doneness.
- Divide the rice, bulgogi, and boy choy between four bowls.
- Top with the tahini-soy sauce and garnish with green onions and sesame seeds.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
