Bulgogi Beef Bowl (Print View)

Korean-inspired dish with marinated beef, crisp veggies, and steamed rice, ready in 30 minutes.

# What You'll Need:

→ Beef & Marinade

01 - 1.1 lbs beef sirloin or ribeye, thinly sliced
02 - 3 tbsp soy sauce
03 - 2 tbsp brown sugar
04 - 1 tbsp sesame oil
05 - 1 tbsp rice vinegar
06 - 2 cloves garlic, minced
07 - 1 thumb-sized piece ginger, grated
08 - 1 Asian pear, grated (or sweet apple as substitute)
09 - 1 tbsp gochujang (optional)
10 - 2 scallions, finely sliced
11 - 1 tbsp toasted sesame seeds
12 - 1/4 tsp black pepper

→ Bowl Assembly

13 - 2 cups cooked jasmine or short-grain white rice
14 - 1 cup carrots, julienned
15 - 1 cup cucumber, sliced into matchsticks
16 - 1 cup blanched bean sprouts
17 - 1 cup kimchi (optional)
18 - 2 scallions, sliced (for garnish)
19 - 1 tbsp toasted sesame seeds (for garnish)

# How To Make It:

01 - Combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, grated pear, gochujang (if using), scallions, toasted sesame seeds, and black pepper in a large bowl. Stir until fully blended.
02 - Add thinly sliced beef to the marinade. Toss thoroughly to coat, cover, and chill for at least 15 minutes, up to 1 hour for intensified flavor.
03 - Heat a large skillet or wok over high heat. Stir-fry the marinated beef in batches to prevent overcrowding, cooking each batch 2 to 3 minutes until just browned and caramelized.
04 - Divide warm cooked rice evenly among four bowls. Arrange cooked beef atop rice, then layer with carrots, cucumber, blanched bean sprouts, and kimchi if using.
05 - Sprinkle bowls with sliced scallions and toasted sesame seeds. Serve immediately for best texture and flavor.

# Expert Insights:

01 -
  • It tastes like takeout but costs a fraction of the price, and you'll know exactly what's in every bite.
  • The whole thing comes together faster than delivery would arrive, which means weeknight dinners suddenly feel less like a chore.
  • That pear in the marinade creates a subtle sweetness that balances the savory so perfectly you'll find yourself making extra just to keep in the fridge.
02 -
  • The pear or apple isn't just flavor—it's an enzyme that helps tenderize the beef, so skipping it means chewy rather than tender results.
  • Overcrowding the pan when you cook the beef is the number one way to ruin this dish, so cook in batches even if it feels like extra work.
  • The sesame oil should always go in the marinade raw, never added to the hot pan, or it'll taste burnt and bitter instead of toasty and warm.
03 -
  • Ask your butcher to slice the beef for you if knife skills aren't your thing—it saves time and ensures even thickness so everything cooks at the same rate.
  • Cook your rice ahead of time and let it cool slightly before assembling so the toppings don't wilt immediately from the heat.
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