Spicy Korean Beef

A bowl of Korean bulgogi beef served over white rice is topped with finely sliced scallions and toasted sesame seeds. The beef is glazed in a shiny sauce and arranged in a circular layer.

This Korean Beef Bowl features thinly sliced beef seared and coated in a gochujang-based sauce with garlic, ginger, and soy sauce and served over rice.

Watch me make Korean BBQ Beef

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch, Meal Prep

Cuisine: Asian, Korean, Takeout

Keyword: 30 Minute Dinner, Asian Beef Stir Fry, Beef Rice Bowl, Better Than Takeout, Easy Beef Recipe, Easy Stir Fry, Easy Weeknight Dinner, Fast Homemade Meal, Gochujang Beef Recipe, Korean Beef, Korean Beef Bowl, Korean Bowl, One Pan Dinner, Quick Beef Stir Fry, Quick Stir Fry, Rice Bowl Recipe, Simple Beef, Spicy Korean Beef Bowl, Spicy Sweet Glaze, Sticky Korean Beef, Sticky Sweet Glaze, Sweet and Savory Beef, Sweet and Savory Glaze, Takeout Beef, Thin Sliced Beef, Weeknight BEef Recipe, Weeknight Dinner

Servings: serving

Equipment

Frying Pan

Ingredients

8 oz thinly sliced beef ribeye or chuck
2 tbsp soy sauce
1 tsp sesame oil
2 tsp sugar
2 cloves garlic minced
½ tsp grated ginger
½ tsp Korean chili flakes gochugaru, see note 1
1-2 tbsp gochujang
Optional Garnish: scallions, sesame seeds

Instructions

In a bowl, combine soy sauce, sesame oil, sugar, garlic, ginger, chili flakes, and gochujang. Mix thoroughly.
Heat oil in a pan and sear the thinly sliced beef for 30 seconds per side. Remove and set aside.
In the same pan, pour in the sauce and bring to a simmer.
Re-add the beef and cook for 2 minutes per side, letting the sauce cling to the meat.
Serve the beef over a bowl of rice. Optionally torch the top for extra char, and garnish with scallions and sesame seeds.

Notes

(1) If you do not have Korean chili flakes, I highly recommend using 1/4 teaspoon of regular chili flakes instead.

Nutrition

Serving: 1 serving | Calories: 520kcal | Carbohydrates: 12g | Protein: 38g | Fat: 34g