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Korean Beef Rice Bowl Recipe

Bulgogi Deopbap (Korean Beef Rice Bowl)

Bulgogi was one of the first dishes I learned to cook alongside kimchi — it was our family's Sunday dinner growing up in Seoul, the smell of marinating beef filling the whole house before anyone even asked what was for lunch. Here on the Korean garden kitchen, I still make it the same way my mother did, just with kimchi straight from our own jars instead of the store-bought kind. It's the kind of meal that turns a quiet weeknight into something a little bit special — simple ingredients, but full of memory.
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Prep Time 50 minutes
Cook Time 10 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

For the Bulgogi
  • 400 g beef sirloin or ribeye, thinly sliced
  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 pear or apple, grated (tenderises the meat)
  • 1/4 yellow onion, thinly sliced
  • 2 green onions, chopped
  • 1 tbsp vegetable oil (for frying)
To Serve
  • 2 cups steamed white rice
  • 1/2 cup KimchiMe kimchi, chopped
  • 1 carrot, julienned
  • 1 small cucumber, julienned
  • 1 fried egg (optional, per serving)
  • sesame seeds, to garnish

Method
 

  1. Marinate the beef — Combine soy sauce, brown sugar, sesame oil, garlic, ginger, and grated pear in a bowl. Add the sliced beef and onion, toss to coat, and marinate for at least 30 minutes (or overnight for deeper flavour).
  2. Cook the bulgogi — Heat vegetable oil in a large pan or skillet over high heat. Add the marinated beef in batches, cooking 2–3 minutes per side until caramelised and cooked through. Don't overcrowd the pan.
  3. Assemble the bowls — Divide steamed rice between two bowls. Arrange the bulgogi, kimchi, carrot, and cucumber over the rice in sections.
  4. Finish and serve — Top with a fried egg if using, scatter with green onions and sesame seeds, and serve hot.

Notes

  • Make ahead: the beef can marinate in the fridge for up to 24 hours — the flavour only gets better.
  • Kimchi tip: well-fermented, tangier kimchi works best here — it cuts through the richness of the beef.