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Welcome to a meal that’s bursting with flavor and simplicity! These Bulgogi Bowls with Quinoa and Roasted Broccoli bring the incredible taste of Korean BBQ right into your kitchen. This vibrant dish perfectly balances savory, sweet bulgogi beef with healthy, fluffy quinoa and tender, crisp roasted broccoli, creating a wholesome meal that’s surprisingly easy to make. Get ready for a weeknight dinner that will quickly become a family favorite!
Why You’ll Love These Bulgogi Bowls
You’ll adore this recipe for many fantastic reasons, making it perfect for busy parents and beginner cooks alike.
- It’s a balanced meal, packed with protein, healthy grains, and essential vegetables.
- The authentic bulgogi marinade delivers an incredible sweet and savory flavor profile that’s simply irresistible.
- We designed this recipe for quick and easy preparation, fitting perfectly into a busy schedule.
- Each component is customizable, allowing you to adjust ingredients to your taste or what you have on hand.
- These Korean-inspired bowls are suitable for meal prep, keeping well in the fridge for delicious lunches all week.
Ingredients
Creating these satisfying Bulgogi Bowls with Quinoa and Roasted Broccoli starts with fresh, quality ingredients. You’ll be amazed at how simple these components come together for such a rich flavor.
- For the Bulgogi Beef:
- 1 lb thinly sliced sirloin or ribeye (look for “shabu shabu” style cuts)
- ½ cup soy sauce (or tamari for gluten-free)
- ¼ cup brown sugar or honey
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ¼ cup grated pear or apple puree (from ½ small pear/apple)
- ½ tsp black pepper
- 2 green onions, sliced (white and green parts, reserving some for garnish)
- For the Roasted Broccoli:
- 1 large head broccoli, cut into florets
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- For the Quinoa:
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- For Garnish (Optional):
- 1 tbsp sesame seeds
- Extra sliced green onions
- Pinch of chili flakes
Notes & Substitutions
You have flexibility with many of these ingredients! For the beef, flank steak or even thinly sliced chuck roast can work if you can’t find sirloin or ribeye. If you need a soy-free or gluten-free option, swap soy sauce for tamari or coconut aminos. Brown sugar can be replaced with maple syrup or agave nectar for a different sweetness. Feel free to roast other crunchy vegetables alongside the broccoli, like asparagus, green beans, or bell peppers. And if quinoa isn’t your favorite, brown rice, forbidden rice, or farro are excellent grain choices for these flavorful bowls.
Equipment
Gathering your tools before you start makes the cooking process smooth and enjoyable. You won’t need anything fancy for these delicious bowls!
- A large skillet or wok for cooking the bulgogi.
- One large baking sheet for roasting the broccoli.
- A saucepan with a lid for cooking the quinoa.
- Several mixing bowls for preparing ingredients.
- A sturdy cutting board and a sharp knife for prepping.
Instructions
Let’s dive into making your incredible Bulgogi Bowls with Quinoa and Roasted Broccoli! Follow these simple steps for a satisfying meal.
Step 1: Prepare the Bulgogi Marinade
In a medium mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, pear or apple puree, black pepper, and sliced green onions (reserving some for garnish). Add the thinly sliced beef to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and let the beef marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Step 2: Roast the Broccoli
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the broccoli florets with olive oil, salt, and black pepper. Spread the broccoli in a single layer to ensure even cooking and crispiness. Roast for 15-20 minutes, or until the broccoli is tender-crisp and slightly charred at the edges.
Step 3: Cook the Quinoa
While the broccoli roasts, rinse the quinoa thoroughly under cold water using a fine-mesh sieve. This step helps remove bitterness. In a saucepan, combine the rinsed quinoa with water or vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
Step 4: Cook the Bulgogi Beef
Heat a large skillet or wok over medium-high heat until it’s very hot. Add a small amount of cooking oil if needed. Working in batches to avoid overcrowding the pan, add the marinated bulgogi beef in a single layer. Cook for 1-2 minutes per side, searing quickly until the beef is beautifully browned and caramelized. Do not overcook; the goal is tender, juicy beef. Transfer the cooked beef to a plate and repeat with the remaining batches.
Step 5: Assemble the Bowls
To build your delicious Bulgogi Bowls with Quinoa and Roasted Broccoli, divide the cooked quinoa evenly among serving bowls. Top each bowl generously with the flavorful bulgogi beef and the tender roasted broccoli. Garnish with sesame seeds, extra sliced green onions, and chili flakes if you enjoy a little heat. Serve immediately and enjoy your homemade Korean feast!
Pro Tips & Troubleshooting
Achieving perfect Bulgogi Bowls with Quinoa and Roasted Broccoli is simple with a few insider tricks.
- Marinating for Flavor: Don’t skip the marinating step! Even 30 minutes makes a difference, but 2 hours will give the beef deeper, more complex flavor. The grated pear or apple is key; its enzymes tenderize the meat naturally.
- Perfectly Cooked Beef: Always use high heat and cook the bulgogi quickly in batches. This ensures a beautiful sear and prevents the meat from steaming and becoming tough. Overcooking will dry out the delicate slices.
- Crispy Roasted Broccoli: Ensure your broccoli is in a single layer on the baking sheet to achieve that perfect crispy texture. Overcrowding traps steam, leading to soggy florets. Adjust roasting time based on your oven; it should be tender-crisp.
- Quinoa Cooking Tips: Rinsing quinoa removes saponin, a natural coating that can taste bitter. Use a 1:2 ratio of quinoa to liquid for fluffy results. Let it rest off the heat after cooking to absorb any remaining moisture.
Serving, Storage & Variations
These Bulgogi Bowls with Quinoa and Roasted Broccoli are wonderfully versatile, offering options for serving, convenient storage, and delicious variations.
- Serving Suggestions: Serve these bowls warm immediately for the best experience. For an extra kick, a drizzle of sriracha or a spoonful of chili crunch adds wonderful heat and texture. A side of kimchi provides a tangy, probiotic boost that complements the bulgogi beautifully.
- Storage Instructions: For best freshness, store the cooked bulgogi beef, roasted broccoli, and quinoa separately in airtight containers in the refrigerator for up to 3-4 days. When reheating, gently warm the components in the microwave or a skillet until heated through.
- Variations:
- Protein: Swap the beef for thinly sliced chicken breast or thighs, pork loin, or even firm tofu for a vegetarian option.
- Vegetables: Add other vibrant vegetables to your roast, such as sliced bell peppers, shredded carrots, or mushrooms.
- Grains: Experiment with different healthy grains like brown rice, nutrient-rich forbidden rice, or chewy farro instead of quinoa.
- Spice Level: To increase the heat, add a teaspoon of gochujang (Korean chili paste) to the marinade or a dash of sriracha to your finished bowl.
Nutrition Information
These Bulgogi Bowls with Quinoa and Roasted Broccoli offer a fantastic balance of macronutrients, making them a nourishing choice. They provide lean protein from the beef, complex carbohydrates and fiber from the quinoa, and a wealth of vitamins and minerals from the roasted broccoli. This dish supports sustained energy and overall wellness. Remember that specific nutritional values can vary based on exact ingredients and portion sizes.
| Nutrient | Per Serving (Est.) |
|---|---|
| Calories | ~550-650 |
| Protein | ~35-45g |
| Fat | ~20-25g |
| Carbohydrates | ~60-70g |
| Fiber | ~8-10g |
FAQ
Got questions about making these flavorful Bulgogi Bowls with Quinoa and Roasted Broccoli? We have answers!
- Can I use frozen beef for bulgogi? Yes, you can! Thaw it completely in the refrigerator before slicing or marinating.
- How long does cooked bulgogi last? Cooked bulgogi beef can be stored safely in an airtight container in the fridge for 3-4 days.
- Is this recipe spicy? No, the base recipe for these bulgogi bowls is mildly sweet and savory. You can add chili flakes or sriracha for heat.
- Can I make this vegetarian? Absolutely! Substitute the beef with firm tofu or tempeh, sliced and pressed, then marinate as directed.
- What if I don’t have pear? An equal amount of grated apple (like Fuji or Gala) or a tablespoon of mirin can work as a substitute for the pear.
Conclusion
These Bulgogi Bowls with Quinoa and Roasted Broccoli truly deliver on flavor, health, and convenience. They offer a simple yet incredibly satisfying way to enjoy the beloved tastes of Korean cuisine in a balanced, wholesome meal. Perfect for busy weeknights or as a hearty meal prep option, you’ll love how easy it is to bring such vibrant flavors to your table. Give this recipe a try and let us know what you think in the comments below! We love hearing from you.
Equipment
- large skillet or wok For cooking bulgogi beef
- Baking sheet For roasting broccoli
- Saucepan with lid For cooking quinoa
- Mixing bowls For marinade and prep
- Cutting board & knife For prep work
Instructions
- In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear or apple, black pepper, and sliced green onions. Add beef and mix to coat. Marinate for at least 30 minutes or up to 2 hours in the fridge.
- Preheat oven to 400°F (200°C). On a baking sheet, toss broccoli florets with olive oil, salt, and pepper. Roast for 15–20 minutes until crisp-tender and slightly charred.
- Rinse quinoa under cold water. In a saucepan, combine quinoa with water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit for 5 minutes, then fluff with a fork.
- Heat a skillet or wok over medium-high. In batches, sear marinated beef for 1–2 minutes per side until browned and caramelized. Avoid overcrowding to maintain sear.
- Divide quinoa into bowls. Top with cooked beef and roasted broccoli. Garnish with sesame seeds, green onions, and optional chili flakes or sriracha. Serve warm.
