Bulgogi Beef Bowl (Printer View)

Tender marinated beef stir-fried with crisp vegetables, served over steamed rice for a vibrant meal.

# 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 substitute with a sweet apple)
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 carrot, julienned
15 - 1 cup cucumber, sliced into matchsticks
16 - 1 cup bean sprouts, blanched
17 - 1 cup kimchi (optional)
18 - 2 scallions, sliced (for garnish)
19 - 1 tbsp toasted sesame seeds (for garnish)

# Method:

01 - Combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, grated pear, gochujang (if using), scallions, sesame seeds, and black pepper in a large bowl. Mix thoroughly.
02 - Add thinly sliced beef to marinade, toss to coat evenly. Cover and refrigerate for at least 15 minutes, up to 1 hour for more flavor.
03 - Heat a large skillet or wok over high heat. Add marinated beef in batches to avoid crowding and stir-fry for 2 to 3 minutes until cooked through and slightly caramelized.
04 - Divide cooked rice evenly among four bowls. Top with cooked beef, julienned carrot, cucumber matchsticks, blanched bean sprouts, and kimchi if desired.
05 - Finish with sliced scallions and toasted sesame seeds. Serve immediately while hot.

# Expert Advice:

01 -
  • The beef cooks in minutes but tastes like it's been lovingly tended for hours.
  • It's a built-your-own-bowl situation, so everyone at the table gets exactly what they crave.
  • You'll find yourself making extra marinade just to have the sauce on hand.
02 -
  • Don't skip the marinating step just because you're in a hurry; even 15 minutes makes a tangible difference in tenderness.
  • The pear or apple isn't just sweet flavoring—it contains natural enzymes that actually break down the beef fibers, so it's doing real work in the marinade.
  • High heat is your friend; a hot skillet creates that caramelized crust that makes this dish taste restaurant-quality.
03 -
  • Make the marinade the night before and you're halfway to dinner before you even start cooking.
  • Toasted sesame oil and toasted sesame seeds are worth seeking out—they're more flavorful than the raw versions and transform the whole dish.
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