Korean Bulgogi Beef Bowl
Lee Kum Kee

Korean Bulgogi Beef Bowl

Serves 2
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Our Korean Bulgogi Beef Bowl recipe showcases how you can use our Authentic Chinese sauces to create an Authentic Korean dish. This recipe is quick and easy to make, and is super tasty, making it the perfect weekend treat as well as an ideal midweek meal.


300g Rib eye steak, sliced
500g cooked brown rice
60g shredded carrots
2 red onions, sliced
15g ginger, finely diced
4 Tbsp vegetable oil, divided into two
½ cucumber, sliced
2 eggs, fried

Sauce Mix

1 Tbsp Gochujang (Korean chilli paste)
1 Tbsp cornflour
1 egg
1 tsp ground black pepper


A pinch of sesame seeds


1 Combine the sauce mix to create a marinade for the beef. Add the beef and marinate for at least 30 minutes before cooking.
2 Add 2 tablespoon of vegetable oil in a hot pan over medium-high heat. Add marinated beef into the pan and stir-fry for about 6 minutes until it is cooked-through. Transfer from the pan to a bowl.
3 With the same pan, add 2 tablespoon of vegetable oil over a medium heat. Add the onions and ginger and stir fry them for 2-3 minutes until the onions are softened.
4 Add the cooked beef back in and give it a quick stir until it is reheated and mixed well.
5 Cook the brown rice as per pack instructions. Divide the rice into two bowls then add the beef, cucumber and carrots and top with a pan-fried egg. Garnish with sesame seeds and serve.


1 Give the beef a good rub. I usually wear a glove and mix in a circular motion to massage in the marinade and tenderise the beef
2 You can add a sauce such as Lee Kum Kee’s Sweet Hoisin Sauce to taste.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.