Bulgogi deopbap

Name: Bulgogi deopbap
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Korean
Ingredients: 600 g Beef, thinly sliced; 240 ml Soy pear marinade; 200 g Onion, sliced; 320 g Rice, rinsed; 480 ml Water; 40 g Green onion, thinly sliced; 4 Egg; 28 g Vegetable oil; 14 g Sesame oil; 1 g Black pepper, ground

Bulgogi deopbap · ready in 1 h · 4 servings · 820 kcal per serving · medium · 10 ingredients

Bulgogi deopbap turns sweet savory marinated beef into a comforting Korean rice bowl, with glossy onion, a soft egg, and sauce soaking into every grain.

Prep: 30 min
Cook: 30 min
Total: 1 h
Serves: 4
kcal: 820
Difficulty: medium

Korean Main dishes Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gBeef, thinly sliced
240 mlSoy pear marinade
200 gOnion, sliced
320 gRice, rinsed
480 mlWater
40 gGreen onion, thinly sliced (to serve)
4Egg
28 gVegetable oil
14 gSesame oil
1 gBlack pepper, ground

Equipment

rice cooker, stovetop, mixing bowl, sieve, rice cooker pot, rice paddle, wide skillet, small skillet, chef knife, cutting board, spatula, tongs

Instructions

Gather setup
Gather beef, marinade, onion, rice, green onion, eggs, oils, pepper, and water, then set out a rice cooker, skillet, bowls, knife, board, and spatula. · 10 min
What to look for: All ingredients measured and tools within reach
Rinse rice
Rinse rice in a bowl until the water runs mostly clear, then combine it with 480 ml water in the rice cooker pot. · 5 min
What to look for: Rice water changes from cloudy to mostly clear
Cook rice
Cook rice in the rice cooker until tender, then let it rest covered while you prepare the beef. · 30 min
What to look for: Grains look plump, glossy, and separate at the edges
Marinate beef
Combine thin beef with soy pear marinade, sesame oil, and black pepper, then rest at room temperature for 15 minutes. · 15 min
What to look for: Beef slices are evenly coated and glossy
Soften onion
Heat vegetable oil in a wide skillet over medium high heat, then add onion and fry until the edges soften and turn glossy. · 4 min
What to look for: Onion is shiny with lightly softened edges
Stir fry beef
Add marinated beef with its juices and stir fry quickly, spreading slices so they sear and the sauce bubbles. · 6 min
When it is done: Beef reaches 63°C / 145°F and no raw red patches remain.
Fry eggs
Heat a small skillet with remaining oil, crack in eggs, and fry until the whites set and yolks stay soft. · 4 min
What to look for: Whites are opaque and yolks are still glossy
Serve rice bowls
Spoon hot rice into 4 bowls, top with bulgogi, onion, fried egg, and green onion, then drizzle pan sauce over everything. · 3 min
What to look for: Each bowl has rice, glossy beef, onion, egg, scallion, and sauce

Nutrition (per serving)

kcal	820
Protein	44 g
Carbohydrates	82 g
of which sugars	12 g
Fat	34 g
of which saturated	10 g
Fibre	2 g
Sodium	1658 mg

Nutri-ScoreB

Allergens

Contains: gluten, soybeans, eggs, sesame

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat covered until steaming hot and 74°C / 165°F in the center; add a small splash of water to rice if dry.

Ingredient substitutions

Soy pear marinade

Soy sauce: Use with sugar and water if the prepared soy pear marinade is unavailable.

Onion

Green onion: Use the white parts for the closest savory bite.

Green onion

Onion: Use a very small amount of finely sliced onion for a sharper finish.

Vegetable oil

Sesame oil: Use only if a stronger toasted aroma is welcome.

Sesame oil

Vegetable oil: Use when avoiding sesame, though the nutty aroma will be reduced.