One-Pan Bulgogi Beef Bowl with Veggies (Easy Korean Dinner)

a bowl of korean bulgogi beef with veggies

Looking for a delicious Korean meal that comes together in just one pan?

This One-Pan Bulgogi Beef Bowl with Veggies is the perfect solution for a busy weeknight. Tender slices of beef are stir-fried with colorful vegetables in a sweet and savory sauce, then served over steamed rice for a satisfying and well-balanced dinner.

It’s quick, healthy, and packed with Korean flavor—without the need for a grill or complicated prep.

Ingredients (2–3 servings)

For the bulgogi:

• 300g (about 10 oz) thinly sliced beef (ribeye or sirloin)

• 2 tbsp soy sauce

• 1 tbsp sugar or honey

• 1 tbsp sesame oil

• 1 tbsp mirin (or water)

• 1/2 tbsp minced garlic

• 1/4 small onion, grated (for tenderness)

• 1/4 tsp ground black pepper

• Optional: 1/2 tsp grated pear or apple (adds natural sweetness)

Vegetables:

• 1/2 carrot, julienned

• 1/2 zucchini, thinly sliced

• 1/2 small onion, sliced

• 1 cup baby spinach or bok choy

• 2 green onions, chopped

• 1 tbsp neutral oil (for cooking)

To serve:

• Steamed white rice

• Toasted sesame seeds

• Optional: fried egg, kimchi on the side

Instructions

1. Marinate the beef

In a bowl, mix soy sauce, sugar, sesame oil, mirin, garlic, grated onion, and black pepper.
Add the sliced beef and mix well. Let it marinate for at least 15–30 minutes (or overnight for deeper flavor).

2. Prep the vegetables

While the beef marinates, wash and slice your vegetables.

3. Cook everything in one pan

Heat a large skillet over medium-high heat. Add oil and cook the marinated beef until it begins to brown (about 3–4 minutes).

Push the beef to one side, then add the vegetables and stir-fry for another 2–3 minutes. Mix everything together and cook until the veggies are just tender.

4. Assemble your bowl

Scoop steamed rice into a bowl. Top with the bulgogi beef and vegetables. Garnish with sesame seeds, green onion, or a fried egg if desired.

Tips & Variations

• Don’t have mirin? Use a splash of water and a pinch of sugar.

• Want it spicy? Add 1 tsp of gochujang (Korean red chili paste) to the marinade.

• Add mushrooms like shiitake or oyster for an earthy twist.

• This dish also works well with chicken or tofu as a beef substitute!

This one-pan bulgogi bowl is perfect for meal prep too—just double the recipe and store in airtight containers for up to 3 days.

Dinner doesn’t get much easier or more satisfying than this!