Bulgogi Beef Bowl (Printable)

A vibrant Korean dish with marinated beef over rice and fresh vegetables for a satisfying meal.

# What You Need:

→ Beef & Marinade

01 - 1.1 lbs beef sirloin or ribeye, thinly sliced
02 - 3 tablespoons soy sauce
03 - 2 tablespoons brown sugar
04 - 1 tablespoon sesame oil
05 - 1 tablespoon rice vinegar
06 - 2 cloves garlic, minced
07 - 1 thumb-sized piece ginger, grated
08 - 1 pear, grated (Asian pear preferred or substitute with sweet apple)
09 - 1 tablespoon gochujang (Korean chili paste, optional)
10 - 2 scallions, finely sliced
11 - 1 tablespoon toasted sesame seeds
12 - 1/4 teaspoon 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 blanched bean sprouts
17 - 1 cup kimchi (optional)
18 - 2 scallions, sliced (for garnish)
19 - 1 tablespoon toasted sesame seeds (for garnish)

# How-To:

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; mix thoroughly.
02 - Add thinly sliced beef to the marinade; toss to coat evenly, cover, and refrigerate for at least 15 minutes, up to 1 hour for enhanced flavor.
03 - Heat a large skillet or wok over high heat; stir-fry marinated beef in batches to avoid overcrowding for 2-3 minutes until just cooked and lightly caramelized.
04 - Divide warm cooked rice among four bowls; arrange cooked beef, julienned carrot, cucumber matchsticks, blanched bean sprouts, and kimchi (if using) on top evenly.
05 - Sprinkle extra sliced scallions and toasted sesame seeds over each bowl; serve immediately to enjoy at optimal freshness.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent fifteen minutes prepping and another fifteen cooking.
  • The sweet and savory marinade is so forgiving that you can't really mess it up, even if you accidentally add a little extra ginger.
  • Everything comes together in one bowl, which means less cleanup and more time enjoying the food with people you care about.
02 -
  • Don't skip marinating the beef—I learned this the hard way by trying to rush it once, and the difference between ten minutes and thirty minutes is the difference between okay and incredible.
  • Toasted sesame oil smells stronger and tastes deeper than the regular kind, and it's worth buying the good stuff because a little goes a long way.
  • The grated pear is doing more than just adding sweetness; it's a natural meat tenderizer that actually changes the texture of the beef, so don't leave it out.
03 -
  • Use a sharp knife and partially freeze the beef for ten minutes before slicing if you're cutting it yourself—it makes the whole process easier and your slices will be more uniform.
  • Don't walk away from the stove while the beef is cooking; those two to three minutes go faster than you expect, and you want to catch it at that perfect point where it's caramelized but still tender.
  • Toasted sesame seeds make all the difference, so if you have regular ones, toss them in a dry pan for a minute or two before using them.
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