Korean Bulgogi Beef Bowls


Main Dish
Korean Bulgogi Beef Bowls

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    This Korean-inspired dish utilizes marinated ribeye steak and lots of flavor-packed veggies for a bowl that will be part of your weeknight meal rotation.

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    Servings and Ingredients

    Serves 4
    2 (8-oz.) Hy-Vee Choice Reserve ribeye steaks, ½ in. to ¾ in. thick
    5 tbsp. Bibigo original Korean BBQ marinade and sauce, divided
    4 ½ tsp. unseasoned rice vinegar
    1 ½ tsp. Hy-Vee honey
    2 organic rainbow carrots, peeled
    2 tsp. Hy-Vee vegetable oil
    2 c. hot cooked Hy-Vee instant white rice
    2 mini seedless cucumbers, bias-sliced
    2 medium avocados, seeded, peeled and sliced
    Kimchi, for serving
    Sriracha mayo, for serving
    Lime wedges, for serving
    Toasted sesame seed, for garnish
    Cilantro, for garnish
    Mild chili powder, for garnish

    Things To Grab

    • Medium resealable plastic bag
    • Small bowl
    • Julienne peeler
    • 10-in. cast iron skillet
    • Charcoal or gas grill
    • Tongs
    • Large cutting board
    • 4 shallow serving bowls
    • Sharp knife


    1. Place steaks in a medium resealable plastic bag. Pour 2 Tbsp. marinade over steaks; seal bag. Turn bag to evenly coat steaks with marinade. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally.

    2. Stir together vinegar and honey in a small bowl. Cut carrots into julienne strips using a julienne peeler (about 1 cup). Add carrots to vinegar mixture. Stir to coat; set aside.

    3. Preheat a charcoal or gas grill for direct grilling over high heat (400 degrees). Meanwhile, remove steaks from marinade; discard marinade. Let steaks stand at room temperature for 10 minutes.

    4. Place a 10-in. cast iron skillet on one side of the grill rack to preheat. Grill steaks on grill rack for 4 to 5 minutes or until seared on both sides, turning halfway through. Transfer steaks to a clean cutting board. Let rest, uncovered, for 5 minutes. Trim outer fat from steaks, if necessary; thinly slice steaks across the grain.

    5. Heat oil in hot cast iron skillet. Add steak strips and remaining 3 Tbsp. marinade. Cook and stir for 1 to 2 minutes or until steak strips reach 130 degrees for medium-rare doneness.

    6. For bowls, divide rice among 4 shallow serving bowls. Arrange steak mixture, carrots, cucumbers, and avocados on top. Serve with kimchi, Sriracha mayo and lime wedges; garnish with sesame seed, cilantro and mild chili powder, if desired.

    Nutrition facts


    540 Calories per serving

    Amounts Per Serving

    • Total Fat: 33g
    • Cholesterol: 65mg
    • Sodium: 430mg
    • Total Carbohydrates: 42g
    • Protein: 23g

    Daily Values

    Iron 20%
    Calcium 2%
    Vitamin D 0%
    Potassium 15%