Bulgogi Beef Bowl (Print)

Korean-style marinated beef stir-fried and served over rice with crisp vegetables and bold flavors.

# Ingredients:

→ 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 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)

# Directions:

01 - In a large bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, grated pear, gochujang if using, scallions, toasted sesame seeds, and black pepper. Stir thoroughly.
02 - Add thinly sliced beef to the marinade, toss to coat evenly, then cover and refrigerate for at least 15 minutes or up to 1 hour for enhanced flavor.
03 - Heat a large skillet or wok over high heat. Add marinated beef in batches to avoid overcrowding. Stir-fry each batch for 2 to 3 minutes until beef is cooked through and slightly caramelized.
04 - Divide the cooked rice evenly among four serving bowls. Arrange cooked beef, julienned carrots, cucumber matchsticks, blanched bean sprouts, and kimchi if using, on top of the rice.
05 - Finish with sliced scallions and toasted sesame seeds. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in 30 minutes, which means you can go from craving it to eating it faster than delivery would arrive.
  • The marinade is forgiving and gets better with time, so you can prep it in the morning and cook when hunger strikes.
  • It's naturally dairy-free and packed with vegetables, so it feels nourishing without any guilt attached.
02 -
  • The pear is not decoration—it contains enzymes that tenderize the beef and add a subtle sweetness that soy sauce alone can't deliver, so don't skip it.
  • Don't let the beef sit in the marinade raw for more than an hour or the acidity will start breaking it down too much and make it mushy.
  • High heat is your friend for the wok; a timid flame will steam the beef instead of caramelizing it, and you'll lose all that rich, glossy texture.
03 -
  • Partially freeze your beef for 20–30 minutes before slicing—it makes the knife work so much easier and your slices will be uniform, which means they cook evenly.
  • Toast your sesame seeds in a dry pan for 2 minutes before using them; the difference between raw and toasted sesame is the difference between wallpaper and a painting.
  • Make extra marinade if you love sauce; you can always drizzle more over the finished bowl, and it deepens the flavor in a way that tastes intentional rather than sloppy.
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