This Korean Bulgogi recipe is a slight change up on the classic dish. Thinly cut beef marinated in fresh ginger, garlic, liquid aminos and honey makes for a flavorful, filling meal. 

Preparing ethnic food is a hobby of mine and keeps me inspired in the kitchen. I enjoy incorporating an abundance of aromatic spices I wouldn’t otherwise use, leaving my house smelling otherworldly, and my belly satisfied.

Learning the similarities and differences between the techniques and ingredients used in various cuisines worldwide gives me a more complete culinary perspective.

Korean Bulgogi and Rice Bowls with broccoli and kimchi | #healthy #dinner #recipe

It dawned on me recently that I don’t cook nearly enough Korean food. In fact, until this point, bibimbap was the only Korean dish I had made, so I knew I needed to expand my horizons and cozy up to more Korean dishes.

Since I’m not super well-versed in the art of Korean cooking, I read up on it prior to preparing this recipe in order to gain a bit of a foundation. Korean cuisine is primarily centered around rice, vegetables and meats, and most meals are served with kimchi (naturally fermented cabbage, radishes, and cucumbers with spices).

Commonly used ingredients in Korean dishes are ginger, garlic, sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, gochujang (sweet and spicy red chili paste), gochugaru (similar to red pepper flakes), and brown sugar.

While I can get on board with all of the aforementioned ingredients, especially ginger, I tend to stay away from soy products or refined sugar when possible.

For this reason, I thought it would be fun to prepare a traditional Korean dish, bulgogi (thinly sliced grilled marinated beef), but replace the traditional soy sauce with liquid aminos (I used coconut aminos) and substitute honey for brown sugar.

I know, I know, it’s not authentic, but the result tasted so, just trust me! 

Infusing as much flavor as possible into these bowls, I make a batch of Kimchi Fried Rice to go along with the beef. Be sure to add some steamed broccoli in there, because: vegetables.

Recipe Tips & Change-Ups:

  • Because I sliced the beef thinly and the grates on my grill are fairly wide, I opted to cook the meat in a cast iron skillet rather than on a BBQ. If you have a Korean-style BBQ (or even a George Foreman), feel free to grill the meat rather than cook it on the stove.
  • I steamed the broccoli, but you can also sauté it with sesame oil, ginger, garlic, etc. You can even marinate the broccoli ahead of time just like you’re doing with the beef (just be sure to marinate the two separately).
  • If you aren’t partial to beef, you can replace it with chicken and still use the same marinade outlined in the recipe.
  • Incorporate more of your favorite veggies, such as cauliflower, or bok choy.
  • Use homemade kimchi or other pickled veggies for serving.
  • To make this recipe the authentic Korean version, replace the liquid aminos with soy sauce, and the honey with brown sugar.

Korean Bulgogi and Rice Bowls with broccoli and kimchi | #healthy #dinner #recipe

If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!

Korean Bulgogi and Rice Bowls with broccoli and kimchi | #healthy #dinner #recipe

Korean Bulgogi and Rice Bowls

5 from 1 vote
Bulgogi Bowls with Kimchi Fried Rice make for an amazing dinner
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 Servings



  • 1 pounds to 1-½ boneless sirloin steak cut into thin strips
  • 1/3 cup liquid aminos*
  • 1 Tbsp avocado oil
  • 1 Tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger peeled and grated
  • 2 tablespoons honey*
  • ½ teaspoon gochugaru or red pepper flakes

For the Bowls


Advance Prep:

  • If you're making the kimchi fried rice, do so in advance. Or, if you're making steamed white or brown rice, you can cook the rice while you're preparing the beef.

Prepare the Bulgogi:

  • Combine the liquid aminos, avocado oil, sesame oil, garlic, ginger, honey, and gochugaru in a small blender and blend until completely combined. Place the thinly sliced steak in a sealable bag or container and pour in the marinade. Marinate for at least 15 minutes (overnight is better). While beef is marinating, prepare the rice according to package instructions and steam the broccoli.
  • Heat a cast iron skillet to medium-high and add juste enough oil to lightly coat the surface, about 2 to 3 tablespoons. Carefully place several strips of beef on the hot skillet in a single layer, leaving room between strips. Cook for 2 to 3 minutes, or until beef is browned. Flip using tongs and cook on the other side 1 to 2 minutes, or until beef is cooked to desired doneness. Transfer meat to a plate and repeat for the remaining strips of meat (It took me 3 rounds to finish cooking all the beef).

Prepare the Bowls:

  • Divide the rice, broccoli, and bulgogi between 3 bowls. Serve with kimchi, and enjoy!


*You can replace liquid aminos with low-sodium soy sauce or coconut aminos
**You can replace honey with brown sugar.
Nutrition facts are calculated for the beef only.


Serving: 1of 4 · Calories: 309kcal · Carbohydrates: 9g · Protein: 38g · Fat: 16g · Sugar: 9g
Author: Julia
Course: Lifestyle
Cuisine: Korean
Keyword: bulgogi, dinner recipe, kimchi, korean bulgogi recipe, Korean food
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

Read More

Need Help With Dinner?

View More Dinner Ideas
5 from 1 vote (1 rating without comment)

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions and Reviews

  1. I would love to try the korean BBQ rice!! But I do love Thai curry…..and toasted coconut is always good, so I CANT DECIDE!!!

  2. That Sprouted Korean BBQ Rice sounds amazing! I can’t wait to try it!

  3. I think I’d have to go for the toasted coconut one if I had to choose. I love toasted coconut haha.

  4. I would like to try the Sprouted Tuscan Rice to go with my recipe for Paella with shrimp and chicken. My local grocery stores do not sell Lundberg’s rice which are my favorite.

  5. I would love to try the Korean bbq rice! They don’t carry it at any of my local grocery stores!

  6. I think the toasted coconut rice sounds interesting. Bet it would be a great side for summer barbecues!

  7. As always your recipe is making my mouth water. This Korean BBQ rice looks scrumptious, but I really want to try the Thai Red Curry. I absolutely love curry!

  8. Their garlic and basil wild rice looks like it would be the perfect side dish for our dinner!! Can’t wait to try 🙂

  9. thai red curry…toasted coconut. nom-nom-nom. oh wait, the vegetable fried rice sounds delicious too! I want to try them all!!

  10. I’ve never even tried Korean food, better yet cooked it at home. I know I’m majorly missing out because I’ve heard it’s amazing!

    That BBQ rice sounds crazy delicious, as do the other varieties. Sprouted rice FTW!

  11. This is great news for my daughter who sprouts rice for her family of 5 and works as well… I think this will make a welcome gift to get her one of each to try. I want the Butter & Chive Sprouted Risotto and the Sprouted Korean.

  12. The rice and entire meal you prepared looks delicious. I would love all of these but I especially want to try the Organic Sprouted Chile Verde Rice!

  13. This is making me so hungry! I love Korean food so this is awesome. I am. most excited to try the vegetable fried rice flavor! Hoping to win!!

  14. I’m obsessed with Korean flavors, so of course I would go for the Korean BBQ! But really they all sound so amazing!!

  15. I swear you know the way to my foodie heart! bulgogi is my FAV!!! i need the whole bowl please

  16. This looks fantastic! I always use liquid aminos in my dishes and I honestly can’t tell the difference. Now I’m getting cravings for Korean food…

  17. I love Korean food. Thanks for this recipe. I am glad to know about the new rice mixes. I look forward to trying them.

  18. Wild Porcini Mushroom sounds delightful. Look forward to scoping it out. Thanks for hosting such a great giveaway.

  19. I love korean foods esp. Soba noodles with Kimchi. I can’t wait to try the Organic Sprouted Korean BBQ Rice. This is going to be a Hit in my family. Thank you for the recipe & for the chance to win.

  20. How funny is it that I stumbled upon this recipe when I just bought an Asian cookbook. I want to make more Korean dishes because my family loves them so much. I’m most excited to try Lundberg’s Korean BBQ rice.

  21. Yum that dish looks soo good!
    The thai red curry rice would be my first choice, since curry with rice is my go to when i eat thai.

  22. The Butter and Chive Risotto sounds yummy and so does the Masala rice. There are so many wonderful flavors that would make a great addition to any meal. I think that they would also make a great meal for work. I cant wait to try some of them.

  23. While I can’t wait to try all flavors, I definitely want to try the Thai Red Curry first! Glad to learn about this new product.

  24. I’m a huge fan of red beans and rice, and would be interested in trying that flavor….but honestly, I’m most interested in buying their brown basmati rice and the brown rice pasta options. I’m especially excited about the whole grain basmati, because I regularly eat the white version, and feel slightly guilty for it!

  25. i’d love to try the korean BBQ! funnily enough i just had my first experience at a korean restaurant and would love to try to recreate some of the things we tried!

  26. It’s definitely the Thai Curry for me! I make a KILLER Thai dish with eggplant, spinach, garlic and pac choi that I grow in my own backyard! I can’t wait to try it out with this new rice.