Bulgogi Beef Bowl (Print version)

Marinated beef stir-fried with flavorful seasonings, paired with steamed rice and fresh crunchy toppings.

# 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 Asian pear, grated (or sweet apple as substitute)
09 - 1 tablespoon gochujang (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, cut 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 Make:

01 - In a large bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, grated pear, gochujang (if using), scallions, sesame seeds, and black pepper. Stir well to integrate all ingredients.
02 - Add the thinly sliced beef to the marinade and toss until fully coated. 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. Add marinated beef in batches to prevent overcrowding. Stir-fry each batch for 2 to 3 minutes until just cooked through and lightly caramelized.
04 - Distribute cooked rice evenly into four serving bowls. Layer the cooked beef, julienned carrot, cucumber matchsticks, blanched bean sprouts, and kimchi (if desired) on top.
05 - Finish each bowl with sliced scallions and toasted sesame seeds. Serve immediately for best texture and flavor.

# Expert tips:

01 -
  • The sweet-savory marinade transforms simple beef into something that tastes like it took hours, but really just needs 15 minutes to work its magic.
  • Everything cooks in one skillet while your rice steams, so cleanup is almost as quick as the meal itself.
  • You can pile your own bowl however you want, mixing warm beef with cool crisp vegetables in every bite.
02 -
  • Don't skip slicing the beef thin—thick pieces won't marinate properly and will cook unevenly, leaving you with tough and tender bites in the same mouthful.
  • The grated pear is doing more work than you think; it's breaking down the proteins and tenderizing the meat while adding that mysterious sweetness, so don't leave it out or substitute carelessly.
  • High heat is non-negotiable for that quick sear and slight caramelization that makes this taste restaurant-quality.
03 -
  • Freeze your beef for 30 minutes before slicing if your butcher can't do it—firmness is what lets you get thin, even pieces.
  • The moment you finish cooking the beef, pull it off the heat; even a minute too long and it goes from tender to chewy as the residual heat keeps working.
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