One Pot Bulgogi Bowl
Dive into a delightful One-Pot Bulgogi Bowl that’s bursting with flavor and loaded with protein! This easy-to-make dish combines tender marinated beef, vibrant veggies, and savory sesame for a satisfying meal that comes together in a snap. Perfect for busy weeknights, this bowl packs a punch without the fuss!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 tsp minced garlic (5 ml)
- 1 green onion
- 1/3 large yellow onion
- 3 shiitake mushroom
🥩Meat & Seafood(1)
- 1/2 cup beef bone broth (120 ml)
🫙Pantry Staples(5)
- 1/3 tbsp honey (4.95 ml)
- 1 oz raw korean vermicelli glass noodles (dangmyeon) (28.4 g)
- 1 oz rice cakes (28.4 g)
- 1/3 tbsp sesame oil (4.95 ml)
- 1/3 second spray oiloptional
🧂Spices & Seasonings(1)
- 1/4 tsp black pepper (1.25 ml)
🍯Sauces & Condiments(1)
- 2 tbsp soy sauce (30 ml)
📦Other(1)
- 4oz thinly sliced ribeye raw (also labeled as bulgogi meat at your local korean market) (113 g)
👨🍳 Instructions
- 1
Thinly dice your onions, mushrooms, and green onions.
- 2
In a bowl, add your meat, honey, minced garlic, soy sauce, sesame oil, and black pepper and mix well to make your bulgogi.
- 3
In a large pot or Korean clay bowl over medium heat coated with spray oil, place your rice cakes, onions, green onions, mushrooms, Korean vermicelli glass noodles, your bulgogi and beef bone broth.
- 4
Cover it with the lid and let it come to a boil.
- 5
Cook until the meat, noodles, and rice cakes are fully cooked through and enjoy!
💡 Pro Tips
- ✓Freeze your bulgogi meat for 30-45 minutes before slicing to achieve paper-thin 1-2mm cuts that cook in under 60 seconds and absorb marinade 3x faster.technique30-45 minutes, 1-2mm thickness
- ✓Marinate bulgogi for exactly 15-20 minutes - longer breaks down proteins too much, shorter doesn't penetrate the thin cuts effectively.timing15-20 minutes
- ✓Use a 3:1 ratio of soy sauce to honey in bulgogi marinade because this creates optimal umami-sweetness balance while the honey's fructose caramelizes at the meat's surface temperature.ingredient3:1 ratio
- ✓Soak Korean glass noodles in warm water for exactly 6-8 minutes before adding to pot - they'll finish cooking in the broth without becoming mushy or clumping together.timing6-8 minutes
- ✓Layer ingredients by cooking time: rice cakes on bottom (longest), then noodles, vegetables in middle, bulgogi on top so the 30-second meat doesn't overcook while starches finish.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
One Pot Bulgogi Bowl
Dive into a delightful One-Pot Bulgogi Bowl that’s bursting with flavor and loaded with protein! This easy-to-make dish combines tender marinated beef, vibrant veggies, and savory sesame for a satisfying meal that comes together in a snap. Perfect for busy weeknights, this bowl packs a punch without the fuss!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 tsp minced garlic (5 ml)
- 1 green onion
- 1/3 large yellow onion
- 3 shiitake mushroom
🥩Meat & Seafood(1)
- 1/2 cup beef bone broth (120 ml)
🫙Pantry Staples(5)
- 1/3 tbsp honey (4.95 ml)
- 1 oz raw korean vermicelli glass noodles (dangmyeon) (28.4 g)
- 1 oz rice cakes (28.4 g)
- 1/3 tbsp sesame oil (4.95 ml)
- 1/3 second spray oiloptional
🧂Spices & Seasonings(1)
- 1/4 tsp black pepper (1.25 ml)
🍯Sauces & Condiments(1)
- 2 tbsp soy sauce (30 ml)
📦Other(1)
- 4oz thinly sliced ribeye raw (also labeled as bulgogi meat at your local korean market) (113 g)
👨🍳 Instructions
- 1
Thinly dice your onions, mushrooms, and green onions.
- 2
In a bowl, add your meat, honey, minced garlic, soy sauce, sesame oil, and black pepper and mix well to make your bulgogi.
- 3
In a large pot or Korean clay bowl over medium heat coated with spray oil, place your rice cakes, onions, green onions, mushrooms, Korean vermicelli glass noodles, your bulgogi and beef bone broth.
- 4
Cover it with the lid and let it come to a boil.
- 5
Cook until the meat, noodles, and rice cakes are fully cooked through and enjoy!
💡 Pro Tips
- ✓Freeze your bulgogi meat for 30-45 minutes before slicing to achieve paper-thin 1-2mm cuts that cook in under 60 seconds and absorb marinade 3x faster.technique30-45 minutes, 1-2mm thickness
- ✓Marinate bulgogi for exactly 15-20 minutes - longer breaks down proteins too much, shorter doesn't penetrate the thin cuts effectively.timing15-20 minutes
- ✓Use a 3:1 ratio of soy sauce to honey in bulgogi marinade because this creates optimal umami-sweetness balance while the honey's fructose caramelizes at the meat's surface temperature.ingredient3:1 ratio
- ✓Soak Korean glass noodles in warm water for exactly 6-8 minutes before adding to pot - they'll finish cooking in the broth without becoming mushy or clumping together.timing6-8 minutes
- ✓Layer ingredients by cooking time: rice cakes on bottom (longest), then noodles, vegetables in middle, bulgogi on top so the 30-second meat doesn't overcook while starches finish.technique