Don’t miss my other one-bowl dinners including buddha bowls, coconut curry chicken and veggie bowls and chicken shawarma bowls.
A Bulgogi bowl is a kind of bibimbap (Pronounced bee-buhm-baap) which literally means “mixed stuff on rice.” They were invented hundreds of years ago by Korean farmers who wanted a quick, practical, week-night dinner. We love this one bowl dinner for the exact same reasons.
What we LOVE about Bulgogi Bowls:
Healthy: you’ve got your protein, veg, and healthy starch all in one bowl. Customizable: Bulgogi bowls are extensively customizable. Every region has its own variety with different seasonings and ingredients. For instance, “namul” ie. aromatic grasses and leaves, are often used instead of the leafy greens this recipe calls for. You can experiment with your own “namul” of watercress, basil, arugula, alfalfa or mung bean sprouts! The traditional way to have them also calls for white rice with the kimchi on the side. I love them with kimchi fried rice or regular fried rice, but that’s your call! Minimal clean up!
How to Make Bulgogi Bowls:
Prepare the bulgogi. Slice the meat into very thin pieces, marinate, and cook in hot skillet.
Saute sliced bell peppers over medium heat for 2-3 minutes. Meanwhile…
Fry the eggs, sunny-side up, in a hot greased pan also for several minutes.
Scoop Kimchi Fried Rice into shallows bowls — one large spoonful in each.
Assemble rest of bowl: Top rice with chopped leafy greens, then bulgogi pork, peppers, and a fried egg.
Serve immediately. Traditionally, ingredients are stirred together thoroughly before eating.
Variations:
For variety add julienned cucumber, radishes, mushrooms or beets. To go vegetarian or vegan, substitute plain or sautéed tofu. It will marinate beautifully and can be fried up just like bulgogi! Get the firm variety, drain and squeeze out extra moisture with paper towel and slice into ½” x 1½” x 1½” squares prior to marinating) For beautiful presentation, use vegetables of complimentary colors and sprinkle with sesame seeds. Bibimbap, properly presented, symbolizes the harmony and balance in Korean culture. For added heat, sprinkle with sriracha sauce.
Make Ahead Instructions:
The meat and marinade can be made the night before or longer if frozen. White rice for the kimchi fried rice can also be cooked a day or more in advance and will actually fry up even better. The lettuce and bell peppers can be chopped in advance. With the ingredients all prepped, dinner will be ready in no time!
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