Bulgogi Beef Bowl (Printer-friendly)

Korean-style marinated beef with fresh vegetables atop steamed rice for a quick, vibrant meal.

# Ingredient List:

→ Beef & Marinade

01 - 1.1 lbs (500 g) thinly sliced beef sirloin or ribeye
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 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 julienned carrot
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 Steps:

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 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 the marinated beef in batches to avoid overcrowding for 2–3 minutes until cooked through and lightly caramelized.
04 - Divide cooked rice among four bowls. Top each bowl with cooked beef, carrot, cucumber, bean sprouts, and kimchi, if desired.
05 - Finish with sliced scallions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes, which means dinner can happen even on nights when everything felt chaotic.
  • The marinade does all the heavy lifting, making tough cuts taste tender and caramelized without any special skills.
  • Customizable down to the last vegetable, so you're never bored and can use whatever's in your fridge.
02 -
  • Slicing beef thinly is everything—if you're struggling with a knife, partially freeze the meat for 30 minutes first and it becomes almost simple.
  • High heat is non-negotiable when searing, because a lukewarm pan will give you gray beef instead of those caramelized edges that make this dish worth eating.
03 -
  • Prep your vegetables while the beef marinates—it's the best use of downtime and means your entire dish comes together in the last five minutes.
  • If your gochujang is spicy and you're nervous about heat, start with a teaspoon instead of a tablespoon, because you can always add more but you can't take it back.
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