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Bulgogi Beef Bowls

SERIOUSLY, 6:45am meetings are insanity. I mean, I’m up that early regardless, but conceptually, it just seems wrong. I feel like we should be sleeping or exercising at that hour, not meeting. Thankfully, all things meetings are online and at 6:45am, no one had their cameras on. However, I’m always ready (i.e. make-up and hair) in the event the group is camera ready that day. Fortunately for me, today was not one of those days.

I raced around getting both kids to school and decided to take my first second meeting from home. I’d already caught the first 30 minutes during the ride back home from dropping Piper (seriously, thank the lord for technology), as I was getting Shea on the bus. I figured, sip the coffee, listen to the meeting…which was more of an interview by the author of the book Grit: The Power of Passion and Perseverance by Angela Duckworth. 

She was wildly impressive and I’ll FOR SURE be getting the book. So much of what she said just clicked with me, especially differentiating between talent and skill. So, so interesting. I need the read, too. I spent the evening binging my book club book, The Face of a Body. I finished in the nick of time, however it probably wasn’t worth finishing. Not horrible, but not overly memorable. I need a palate cleanser or something to satisfy the learner in me.

In addition to reading, I’m also puzzling again. I took a hiatus this summer because #MichiganSummer, pandemic, the whole bit. But we are back in the lockdown mode and before Amazon is out of puzzles, I snatched some up! Thus far, slow progress. Kind of like that book club book. Kind of like this week…

When I went to leave at 3:50pm today for an appointment, I felt guilty for leaving so early. But hello! I’d worked since 6:45am! My guilt was completely unwarranted and I headed out. I needed the bit of extra time this evening, despite dinner being a SUPER simple Instant Pot meal. Embarrassingly easy, really. It’ll be heading your way here real soon!

Today, though, I’m serving up a recent husband pick: Bulgogi Beef Bowls. As ones who gravitate more towards chicken and seafood, beef can be a bit hit-or-miss for me and much of that probably has to do with my skill (Angela Duckworth, I was listening!). That said, this marinade and this combo – on point! And if the weather has cooled by you, too, make this on the stove top. Slice the meat, marinade, and then just cook to your desired level of doneness in a skillet. Easy-peasy! My kids gobbled this up!

Bulgogi Beef Bowls

Bulgogi Beef Bowls

Yield: 6 servings
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Colorful, bold flavors, unique textures. Enjoy!



  • 2 lbs sirloin, trimmed of visible fat
  • 6 garlic cloves, minced
  • 2 tsp freshly grated ginger
  • 1/2 cup low-sodium soy sauce
  • 2 Tbsp honey
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp mirin
  • 1/4 tsp black pepper


  • 3½ cups water
  • 2 cups uncooked jasmine rice
  • 2 Tbsp toasted sesame oil
  • 1 tsp salt
  • To serve:
  • 1 head butter lettuce, washed and torn
  • 1 1/2 cups julienned carrots
  • 1/3 cup sliced green onions
  • 1 bunch (3) baby bok choy, sliced


  1. Place garlic, ginger, soy sauce, honey, oil, mirin, and pepper in a gallon-sized ziplock. Seal and shake/massage to combine. Add the beef and turn to coat. Refrigerate for at least 1 hour, or overnight, if possible.
  2. Preheat grill to 400-450 degrees F.
  3. Bring 3½ cups of water to a boil, along with the sesame oil and salt, over high heat. Once boiling, add the rice, stir, cover, and reduce heat to low. Cook for 20-30 minutes, according to package directions.
  4. Grill the meat for 7-10 minutes per side, depending on preference for doneness. Remove to a cutting board and allow to rest for 5 minutes before thinly slicing against the grain.*
  5. Meanwhile, prepare the veggies - lettuce, carrots, green onion, and bok choy.
  6. Serve the beef and veggies on top of the rice.


Recipe slightly adapted from Men's Journal

*rather than grilling, pre-slice the beef and marinade slides. Cook on the stove top.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 678Total Fat: 27.2gCholesterol: 139mgSodium: 752mgCarbohydrates: 59.0gFiber: 3.2gSugar: 5.2gProtein: 47.2g

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Be well,

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