Protein Atlas
42g Protein Korean Beef Bulgogi Bowl high-protein recipe

Meals · High Protein

42g Protein Korean Beef Bulgogi Bowl

This Korean Beef Bulgogi Bowl delivers 43 grams of protein and approximately 560 calories per serving. Thinly sliced sirloin is marinated in a savory-sweet gochujang sauce, then seared and served over brown rice with quick-pickled cucumbers, a fried egg, and a sprinkle of sesame seeds.

Serves 2
43g protein 564 cal
Prep Time 15 min
Cook Time 10 min
Total Time 35 min

Nutrition per serving

Protein
43 g
Calories
564

Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.

Ingredients

2 servings
  • 10 oz beef sirloin — thinly sliced against the grain
  • 1 cup brown rice — cooked
  • 2 large eggs
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp gochujang
  • 1 tbsp brown sugar
  • 3 cloves garlic — minced
  • 1 tsp ginger — grated
  • 2 tbsp rice vinegar
  • 1 cup cucumber — thinly sliced
  • 2 stalks green onions — sliced
  • 1 tbsp sesame seeds — for topping

Steps

  1. In a bowl, whisk together soy sauce, gochujang, brown sugar, garlic, ginger, and half the sesame oil to make the marinade.
  2. Add sliced beef to the marinade, toss to coat, and let sit for 10-15 minutes.
  3. In a small bowl, combine cucumber slices with rice vinegar and a pinch of salt. Set aside to quick-pickle.
  4. Heat remaining sesame oil in a large skillet over high heat. Add beef in a single layer and sear for 2-3 minutes per side until caramelized. Transfer to a plate.
  5. In the same skillet, fry eggs sunny-side up or to your preference.
  6. Divide brown rice between two bowls. Top with bulgogi beef, pickled cucumbers, and fried egg.
  7. Garnish with sliced green onions and sesame seeds. Serve immediately.

Why This Works

This bowl stacks protein from multiple sources: 5 oz sirloin per serving provides about 30g protein, one fried egg adds 7.5g, and even the soy sauce contributes a bit—totaling 43g per bowl. Cooking the beef in a single layer over high heat (Maangchi's key tip for bulgogi) ensures proper caramelization rather than steaming. The gochujang adds fermented depth that lets you use less sugar while still getting that signature sweet-savory balance.

Traditional vs. This Version

Bulgogi means 'fire meat' (bul = fire, gogi = meat) and traces to the Goguryeo era around 37 BCE. Traditional bulgogi is actually sweet, not spicy—it doesn't use gochujang. This recipe is the spicy variant called maeun-sobulgogi (매운소불고기), a popular modern take. Traditional recipes use Asian pear, which contains a cysteine protease that gently tenderizes meat without the mushiness that pineapple or kiwi enzymes can cause. Our version skips the pear but keeps the ginger, which adds brightness without tenderizing.

Make It Your Own

For 50g+ protein, add a second egg to your bowl. Cauliflower rice drops carbs from 34g to about 9g per serving. For traditional (non-spicy) bulgogi, skip the gochujang and add 1 tbsp more soy sauce plus an extra teaspoon of sugar. If gochujang isn't available, mix ½ tbsp white miso with ½ tbsp sriracha and ½ tsp sugar—this approximates the fermented-spicy-sweet profile. Grate half an Asian pear into the marinade for authentic flavor and tenderness.

Marinating Guidelines

With this soy-ginger marinade, 10-15 minutes is the minimum; overnight in the fridge deepens flavor without texture issues since there's no aggressive enzyme. If you add Asian pear, 2-4 hours is ideal. But kiwi or pineapple contain much stronger proteases (actinidin and bromelain)—limit those to 15-30 minutes maximum or the meat turns mushy. The quick-pickle cucumbers are ready in 5 minutes but stay crisp for up to 30.