Using a bulgogi recipe, this rice bowl called bulgogi deopbap can easily be made even as a weeknight meal. Deopbap literally means “covered rice” and is a bowl of rice topped with some sort of topping. It’s a casual one-dish meal that can be prepared with a variety of ingredients. The full name of the dish is determined based on the topping. Bulgogi deopbap is one of the most popular deopbap dishes in Korea.
To make this rice bowl with bulgogi, you will need to add a little bit more sauce when cooking the marinated meat, depending on how much sauce you want mixed in your rice. Usually anchovy broth is used for that extra sauce, but you can also use beef broth or even water. Make sure to season the broth not to dilute the seasoning of the meat. When the rice absorbs that slightly sweet and savory sauce from the bulgogi, the ordinary steamed rice becomes incredibly tasty. You can add some of your favorite vegetables while cooking the bulgogi and make it a perfectly balanced meal. Enjoy!
Ingredients
- 1 pound thinly sliced beef rib eye or top sirloin*
- 2 scallions cut into 2-inch pieces
- 1/2 small onion thinly sliced
- 4 servings of cooked rice**
Marinade
- 3 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon sugar
- 1 tablespoon honey
- 1 tablespoon rice wine or mirin
- 1 tablespoon garlic
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 2 tablespoons grated Asian pear optional
- 1/8 teaspoon pepper
Sauce
- 1/2 - 1 cup anchovy broth*** or beef broth or simply use water
- 1/2 - 1 teaspoon soy sauce
- 1/2 - 1 teaspoon sugar
Optional Vegetables****
- 4 ounces mushrooms
- 1 small carrot
Instructions
- Mix all the marinade ingredients in a large bowl.
- If using packaged pre-sliced meat, separate the slices. Add the meat, onion, and scallions to the marinade. Toss gently, with hands, to mix everything well. Marinate for 30 minutes to an hour in the fridge.
- Heat a skillet over medium high heat. Add the meat along with any remaining marinade. (Do this in two batches as to avoid crowding the skillet.) Cook the meat for about a minute. Then, add the optional vegetables and a desired amount of the extra sauce. Stir-fry for an additional 2 - 3 minutes until the meat and vegetables are cooked. Serve over rice.
Notes
**Use a little less water than usual to cook the rice. Cooked rice should be a little drier than usual since it will absorb the sauce from the topping.
***Find anchovy broth recipe here: https://www.koreanbapsang.com/2011/06/how-to-make-anchovy-broth-for-korean.html
****Or use other vegetables such as baby bok choy, green cabbage, or bell peppers.
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Hi, can I skip the mirin or can I substitute with something else…
You can omit it. It’ll still taste good!
Have tried this with Chicken, and my goodness it was perhaps the best chicken I have had. Much better than the restaurant fare I am used to, anyway.
Thank you so much!
Can someone send me the recipe for Bulgari and rice when I was in Korea that was my favorite dish
Sorry, as far I can see, this site makes it illegal to share!
I made this last night.. it was delicious! Thank you for the wonderful recipe 🙂
That’s great to hear! Hope you find many more recipes you like on my blog.
Haven’t had any since I left Korea in 1986 will try to make some tomorrow…
Enjoy!
Biren – Thank you!
kyototeng – Thank you for trying out my recipes and letting me know how they turned out for you. So happy to hear you and your husband loved them.Look forward to hearing more about your Korean cooking.
Loveforfood – You can make this with chicken if it’s cheaper in your country. Thanks for stopping by!
i love bulgogi.. is hard to find in my country because is very expensive.
Hi Hyosun, this is the 2nd recipe that I tried from your website. The first one I tried was Gamja Jorim, which me and my husband love. This one is as equally awesome. This is one of my favourite blog. Keep blogging. 🙂
Your bulgogi rice bowl looks so tasty! Love the marinade. Will have to give it a try. Have a lovely weekend 🙂
Thanks everyone!
Oh man…I love deopbap so much that I have to order it every time I eat out (even if it means a second meal). Great list of ingredients for the marinade.
If you care to check it out, I recently posted a Korean recipe that you might be interested in: http://sports-glutton.com/2011/11/30/spicy-korean-pork-kimchi-burrito-recipe/
cheers!
Looks delicious. Would love for you to share this with us over at foodepix.com.
I learnt something new again…deopbap! I will definitely try this one! The bulgogi looks really yummy!
Yeah, rice bowls seem to be the perfect way to start the week, huh? :p
mouth-watering! Just watched the Kimchee Chronicles on PBS this wknd & this will hit the spot!
I just had bulgogi some time ago but your beautiful pictures make me want to have bulgogi again…! I love both the original and the spicy versions, very very yummy :)!
I love bulgogi so much… I always wondered what was in the marinade but never looked it up… thanks for sharing this delicious looking dish… I’m definitely going to try my own bulgogi sometime soon! 😀
Hyosun, this looks so delicious…. I can eat this lunch and dinner and lunch next day…3 consecutive meals! I love the meat and veggies in one and it’s on top of rice. I have tried to “imitate” the marinade but mine is missing something. I need to cook with your recipe! Bookmark and I will try it after my vacation!
After seeing Sissi’s post today, I came back and also tried this myself for dinner today. Thank you – it was delicious! It was busy day with kids activities but our dinner was prepared in such a short time. Everyone liked it!!
Oh that’s very nice of you! So happy to hear your family liked it.
It sounds fantastic! Is the marinade the same you use in the Korean barbecue? I love it so much! I think I will make this dish very soon…