This easy 30 Minute Korean Bulgolgi Beef Bowl is packed with fresh ingredients and bold flavors, while still being kid-friendly and quick enough for any weeknight!
- 1 cup soy sauce
- 1/3 cup brown sugar
- 1 tsp gojuchang or sriracha
- 1 TBSP fresh minced ginger
- 2 cloves garlic, minced
- 2 TBSP sesame oil, divided
- 2 lb skirt steak, sliced into thin strips
- 3-4 cup white or brown rice
- 1 cup shredded cabbage
- 1 mango, sliced into strips
- 1 cup steamed broccoli
- 1 avocado, sliced
- 4 eggs, soft boiled or fried
- 1 Lime, cut into wedges
- 1/4 cup each basil and cilantro, chopped
- 1 medium cucumber, cut into slices
- 1 cup shredded carrot
2 TBSP sesame seeds
In a large bowl, combine the soy sauce, brown sugar, gojuchang, ginger, garlic, 1 TBSP of the sesame oil, and the thinly sliced skirt steak. Stir to coat well and set aside (unless you are marinading it for 30 minute or longer, then cover and place in the fridge).
Prepare the rice.
Prepare the topping ingredients – shredded cabbage, mango, steamed broccoli, avocado, eggs, cucumber and shredded carrots.
Heat a large skillet over medium-high heat.
When the pan is hot (make sure its hot, first!) add the remaining 1 TBSP of sesame oil.
Using a slotted spoon, place the beef slices into the hot skillet (try to keep most of the marinade in the bowl, not in the pan. Save the marinade!)
Cook for 2-3 minutes, until nice and caramelized.
Stir/turn the beef over and cook for an additional 2-3 minutes on the other side, until all the beef is well caramelized.
Add 2 TBSP of the marinade to the pan and cook for 2-3 minutes, allowing the marinade to create a lovely sticky sauce for the beef.
Remove from the pan and place in a serving bowl with the rice. Top with the chopped basil and cilantro.
Portion out into 4 individual servings and top with toppings.