Bring the bold flavors of Korean BBQ right to your kitchen with our simple Beef Bulgogi Bowl recipe. Bulgogi, which translates to “fire meat,” uses thinly sliced beef marinated in a savory-sweet blend of soy sauce, garlic, ginger, and sesame oil. This recipe elevates the classic dish by serving it in a customizable bowl of thinly sliced vegetables, allowing you to build a perfect, balanced meal. Layered over a bed of fluffy rice and topped with kimchi, this dish is a fantastic way to enjoy a flavorful, hearty, and incredibly satisfying meal that’s easy to prepare.

Where Does Beef Bulgogi Come From?
Beef bulgogi is a staple of Korean cuisine and actually goes back centuries. Some believe the dish comes from the Goguryeo Dynasty (37 BCE–668 CE), where it was initially prepared as a skewered meat dish called maekjeok. Over time, the preparation evolved, and the dish then became known as neobiani, a finely sliced and seasoned grilled beef enjoyed by Korean royalty. But it’s not until the 20th century that bulgogi comes into its modern form, becoming a widespread and accessible dish. Today, its signature sweet and savory marinade and tender, thinly sliced beef are what define beef bulgogi.
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Beef Bulgogi Bowls
Description
A Korean BBQ inspired dinner bowl.
Ingredients
- 1 lb shaved flank steak
- 1 cup store bought Korean BBQ sauce (we used the brand Ka-me)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 4 radishes, thinly sliced
- 1 carrot, thinly sliced
- 1 cucumber, thinly sliced
- Store bought kimchi, for garnish
Instructions
- Place the shaved flank steak in a ziplock back along with the Korean bbq sauce, esame oil and soy sauce. Let marinate for at least 30 minutes or up to 24 hours.
- In a very hot skillet, add marinated steak and cook on high until the beef is cooked and starting to caramelize on the outside from the sugar in the bbq sauce.
- Serve the sautéed beef over a bowl of white rice and garnish with thinly sliced vegetables, store bought kimchi and sesame seeds.
Recipe and Styling by Anna Franklin
Photography by Laura Petrilla
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