The next time you find yourself craving Korean food, you have to make these Beef Bulgogi Bowls instead. If you can’t get to a Korean restaurant, try my version. The beef is sliced super thin so it melts in your mouth, then paired with fluffy rice, crisp cucumber ribbons, tangy kimchi, and a perfectly fried egg, all finished with a drizzle of my spicy sauce that many of you already know and love. The end result? A bold, comforting, better-than-takeout bowl that’s surprisingly easy to make at home.

Two bowls of rice topped with grilled beef, a sunny-side-up egg, sliced cucumber, kimchi, and sauce. A small bowl of kimchi and extra rice are nearby. The meal is arranged on a peach-colored surface.

If I had to pick one dinner I could happily make on repeat without getting bored, it might be this one. These Beef Bulgogi Bowls are my current dinner obsession, and trust me, it’s for good reason. When you’re craving Korean food but don’t feel like leaving the house (or waiting on delivery), this homemade version hits every single craving.

The beef is sliced super thin so it cooks fast and stays tender, soaking up a sweet-savory, slightly spicy marinade that smells unreal the second it hits the pan. Add fluffy rice, crisp cucumber ribbons, delicious kimchi, a fried egg, and then finish it all with a drizzle of my spicy sauce. It’s the full package.

This may seem like a lot but it’s totally doable. The marinade does most of the work, the beef cooks in minutes, and the bowls are completely customizable depending on what you have in the fridge. This one is definitely going into your regular rotation!

An overhead view of bowls and plates with ingredients: sliced raw beef, eggs, cooked rice, sliced onions and shallots, cucumber ribbons, kimchi, yogurt, sauces, seasonings, and a small bowl of honey, all on a peach-colored surface. — For these bowls, you’ll need low sodium soy sauce, coconut sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, fresh ginger, salt, shallot, top sirloin steak, avocado oil, Greek yogurt, sriracha, honey, red pepper flakes, rice, eggs, kimchi, English cucumber, and sesame seeds.

A glass bowl of marinating beef slices with onions on a table, surrounded by ingredients like olive oil, cooked rice, a raw egg, sliced cucumbers, a shallot, kimchi, and a knife with raw beef strips. — For these bowls, you’ll need low sodium soy sauce, coconut sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, fresh ginger, salt, shallot, top sirloin steak, avocado oil, Greek yogurt, sriracha, honey, red pepper flakes, rice, eggs, kimchi, English cucumber, and sesame seeds.

What You Need to Make These Beef Bulgogi Bowls with Spicy Sauce

Low Sodium Soy Sauce: This is the salty, umami base of the marinade. I always use low sodium here so the salt doesn’t get out of control.
Coconut Sugar: I love coconut sugar for bulgogi because it adds sweetness without being too sharp, and it helps the beef caramelize beautifully in the pan.
Sesame Oil: This is non-negotiable. Toasted sesame oil gives bulgogi that classic nutty flavor you want.
Chili Garlic Sauce: Adds heat and garlicky flavor in one shot. Use more or less depending on your spice tolerance.
Rice Wine Vinegar: This balances out the sweetness and richness of the marinade. You don’t taste it directly, but it makes a big difference.
Garlic: Fresh garlic is a must here for bold, savory flavor.
Fresh Ginger: Ginger adds warmth and depth and really brings the marinade together.
Kosher Salt: Just a little extra to enhance all the flavors.
Shallot: Thinly sliced shallot softens as it marinates and cooks, adding subtle sweetness.
Top Sirloin Steak: I like sirloin because it’s tender, flavorful, and slices easily when slightly frozen.
Avocado Oil: A great high-heat oil for searing the beef quickly without burning.

A skillet filled with cooked beef strips and onions, surrounded by bowls of rice, sliced cucumber, kimchi, yogurt, and spices on a light-colored table. — Once the beef has marinated, heat a large skillet over high heat. Add the avocado oil and allow the pan to get very hot. Working in small batches, add the beef in a single layer and sear quickly, cooking for 1–2 minutes per side until caramelized and just cooked through. Transfer the cooked beef to a plate and repeat until all of the meat is cooked.

Plain Greek Yogurt: This creates a creamy, tangy base without needing to use mayo.
Sriracha: I love sriracha here for heat and a little sweetness. You can adjust based on how spicy you like things.
Rice Vinegar: Adds brightness and keeps the sauce from feeling heavy.
Low Sodium Soy Sauce: Brings in savory depth and ties the sauce back to the bulgogi flavors.
Honey: Just enough sweetness to balance the spice.
Fresh Ginger: Adds warmth and keeps the sauce feeling fresh.
Crushed Red Pepper Flakes: Great for that additional kick!
Cooked Rice: Fluffy rice is the perfect base for soaking up all that sauce.
Fried Eggs: A runny yolk seriously takes these bowls to the next level.
Kimchi: Adds crunch, tang, and that unique bite that balances the rich beef.
English Cucumber: Fresh and crisp, cut into ribbons for texture.
Sesame Seeds: Optional, but I love them for a little extra crunch and nuttiness. Plus, the visual aesthetic is fun!

How to Make These Beef Bulgogi Bowls with Spicy Sauce

To begin, prepare the spicy sauce. Add the Greek yogurt, sriracha, rice vinegar, low sodium soy sauce, honey, grated ginger, and crushed red pepper flakes to a blender. Blend until completely smooth and creamy. Set aside.

Next, prep the beef. If you haven’t already, place the steak in the freezer for about 30 minutes—this makes slicing it thin much easier. Slice the semi-frozen steak into ¼-inch pieces and transfer to a large bowl. In a separate bowl, whisk together the soy sauce, coconut sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger, and kosher salt. Pour the marinade over the beef, add the thinly sliced shallot, and toss well to coat. Cover and let marinate for at least 30 minutes, or up to 3 hours for deeper flavor.

A spoon holds creamy orange sauce above a glass jar, surrounded by bowls of rice, thinly sliced cucumber, and other sauces on a peach-colored surface. — To begin, prepare the spicy sauce. Add the Greek yogurt, sriracha, rice vinegar, low sodium soy sauce, honey, grated ginger, and crushed red pepper flakes to a blender. Blend until completely smooth and creamy. Set aside.

A bowl filled with white rice, sliced beef, a sunny-side-up egg, kimchi, and cucumber ribbons. A hand is pouring creamy sauce over the beef. Other bowls and sides are visible in the background. — To begin, prepare the spicy sauce. Add the Greek yogurt, sriracha, rice vinegar, low sodium soy sauce, honey, grated ginger, and crushed red pepper flakes to a blender. Blend until completely smooth and creamy. Set aside.

Once the beef has marinated, heat a large skillet over high heat. Add the avocado oil and allow the pan to get very hot. Working in small batches, add the beef in a single layer and sear quickly, cooking for 1–2 minutes per side until caramelized and just cooked through. Transfer the cooked beef to a plate and repeat until all of the meat is cooked.

While the beef cooks, prepare your rice and fry the eggs to your liking. To assemble the bowls, start with a base of warm rice, then top with the bulgogi beef, a fried egg, cucumber ribbons, and kimchi. Finish with a generous drizzle of the spicy sauce and a sprinkle of sesame seeds if desired. Serve immediately and enjoy.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.