Description
Give your lunch routine a flavor boost with these vibrant Beef Bulgogi Bento Bowls. Sweet-savory Korean marinated beef pairs with sticky rice, crunchy pickled veggie ribbons, and a spicy gochujang mayo drizzle. Packed cold or warm, it’s the kind of meal prep that actually gets you excited for lunch.
Ingredients
For the Bulgogi Beef:
1 lb thinly sliced beef sirloin or ribeye
¼ cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp grated ginger
2 garlic cloves, minced
1 tsp rice vinegar
1 tsp gochujang (optional for heat)
1 green onion, chopped
Sesame seeds for garnish
For the Pickled Ribbons:
1 carrot, spiralized or sliced into ribbons
½ cucumber, spiralized or ribboned
¼ cup rice vinegar
1 tbsp sugar
Pinch of salt
Other Bowl Components:
2 cups cooked sticky rice
2 tbsp mayonnaise
1 tbsp gochujang (for spicy mayo)
Optional: sliced radish, kimchi, nori strips
Instructions
Mix all bulgogi marinade ingredients, add beef, and marinate at least 30 minutes (overnight for best flavor).
Stir together vinegar, sugar, and salt; toss with veggie ribbons and let sit while beef cooks.
Sear marinated beef in a hot pan until caramelized, about 3–4 minutes per side.
Whisk together gochujang and mayo for drizzle.
Build bowls with sticky rice, bulgogi beef, pickled veggies, and extras. Drizzle with gochujang mayo and sprinkle with sesame seeds.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 510 /serving
- Sugar: 10g/serving
- Fat: 24g/serving
- Carbohydrates: 42g/serving
- Fiber: 2g/serving
- Protein: 28g/serving