Today on the blog, I’m serving up my Bulgogi Beef Inspired Bibimbap Bowls. This one is quick and easy, but packed full of flavor. It’s on regular rotation in our home and I know you’ll love it, too!
This recipe is inspired by the bibimbap bowl from one of my favorite lunch spots in Kansas City, Sura Eats in the Parlor food hall. I usually order the spicy pork version, but today we’ll be cooking up a sweet and spicy bulgogi beef as the centerpiece of our dish.
Bibimbap is a Korean comfort food consisting of mixed rice with meat and assorted veggies. The best part is that there are no rules, so you can create endless variations depending on your preferences and dietary requirements. A great ‘build your own’ bowl moment!
For this recipe, it is really important to slice the beef very, very thin for your Bulgogi. To make it easier to slice your steak super thin, pop your cut of beef into the freezer for ~10-15 minutes to firm up the fat content while prepare the marinade mixture. The thinner the beef is, the quicker it will cook and will give you bulgogi that is crispy, tender, and melt-in-your-mouth delicious.
I also wanted to make sure the veggies used to top off my bibimbap bowl were sliced and shredded as thinly and uniformly as possible. It took me no time at all to slice the shallot and cucumber, shred the purple cabbage, and julienne the carrots with my Oxo grate and slice set.
I really do use this tool in my kitchen more than I ever thought I would – I’d say it was a great purchase! Snag one of these handy gadgets for yourself below.
I’ve also linked up my favorite whisk, mixing bowls (that come with lids!), and chef’s knife that I used in this recipe for you too!
WMF Flexi Whisk
PAUDIN Chef Knife, 8 Inch High Carbon Stainless Steel Sharp Kitchen Knife with Ergonomic Handle
Stainless Steel Mixing Bowls with Lids Set
Other topping ideas for your Bibimbap bowl:
- Kimchi – homemade or store-bought Korean fermented cabbage
- Spinach Namul
- Bean sprouts
- Sauteed shitake mushrooms
- Strips of seaweed
- Radishes
What else do you like to top your bibimbap bowls with? Let us know in the comments!
–MJ
Bulgogi Beef Inspired Bibimbap Bowls
Ingredients
For the Bulgogi Beef
- 1.5 lb boneless short rib or trimmed hanger steak, or another tender, well-marbled cut like top skirt steak, ribeye, or sirloin will work well here, too. very thinly sliced
- 1/2 cup coconut aminos
- 1/4 cup rice vinegar
- 1 Tbsp toasted sesame oil
- 1 tsp fish sauce, preferably Red Boat brand
- 2 cloves garlic, minced
- 1 Tbsp ginger paste
- 2 Tbsp Gochujang
- 1 tsp monkfruit sweetner (optional)
- 1 shallot thinly sliced
- 1 Tbsp avocado oil
For the Bibimbap Bowls
- 1-2 mini cucumbers thinly sliced
- 2 cups purple cabbage very thinly shredded
- 2 medium carrots julienned
- 3 cups steamed white rice
- 4 sunny side up eggs
- 2 scallions sliced on an angle
- 1/2 each black + white sesame seeds
Instructions
- It's really important to slice the beef very, very thin. To make it easier to slice your steak super thin, pop your cut of beef into the freezer for ~10-15 minutes to firm up the fat content while prepare the marinade mixture.The thinner the beef is, the quicker it will cook and will give you bulgogi that is crispy, tender, and melt-in-your-mouth delicious.
- Meanwhile, measure out all ingredients needed for the marinade.
Prepare the Marinade
- In a large bowl, combine the coconut aminos, rice vinegar, toasted sesame oil, fish sauce, minced garlic, ginger paste, Gochujang, and monkfruit sweetner. Whisk together until well combined.
- Now, take your steak out of the freezer and slice as thinly as you can.
- Add sliced beef and sliced shallots to bowl and toss with marinade mixture until well coated.
- Cover bowl and transfer to fridge for a minimum of 2 hours and up to overnight.
Cook the Bulgogi Beef
- Once your steak has marinated for 2+ hours, remove from the fridge and strain off extra liquid.
- Heat a large pan over medium-high heat. Add the avocado oil. Once hot, add the sliced steak in single layer, working in batches as needed as to not overcrowd the pan. Sear until edges start to crisp and cooked through, ~1-2 minutes each side. Transfer the beef to a plate as you work in batches.
Assemble the Bibimbap Bowls
- Divide the steamed rice among each serving bowl and top with the beef bulgogi.
- Top each bowl with a portion of the sliced cucumbers, shredded purple cabbage, and match-stick carrots.
- Finish off with a sunny side up egg, sliced scallions, and black + white sesame seeds.
- Serve immediately and enjoy!
Disclosure: This page contains affiliate links, meaning I may receive a commission if you decide to purchase using my links, but at no additional cost to you. Regardless, I only recommend products or services I use personally and believe will add value to my readers and I truly appreciate your support. Please read my disclosure statement for more information.
