Bulgogi Beef Bowl (Print Version)

Korean-style bowl of marinated beef and fresh vegetables served over steamed rice, bursting with balanced flavors.

# Components:

→ 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 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, julienned
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, sesame seeds, and black pepper. Mix thoroughly.
02 - Add thinly sliced beef into the marinade. Toss well to coat, cover, and refrigerate for at least 15 minutes, up to 1 hour for more intense flavor.
03 - Heat a large skillet or wok on high heat. Stir-fry the marinated beef in batches to avoid overcrowding for 2 to 3 minutes until just cooked and slightly caramelized.
04 - Divide cooked rice evenly among four bowls. Top with beef, carrot, cucumber, bean sprouts, and kimchi if desired.
05 - Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than delivery would arrive.
  • The marinade is forgiving and actually improves the beef rather than requiring perfect timing.
  • You can prep everything ahead and just cook when you're hungry.
02 -
  • Don't skip the marinating step—it's what transforms ordinary beef into something special, and even 15 minutes makes a noticeable difference.
  • High heat is your friend when cooking the beef; low or medium heat will make it release moisture and steam rather than caramelize and develop flavor.
03 -
  • Ask your butcher to slice the beef thin for you; it saves time and they'll do it better than most home cooks can manage.
  • Make the marinade ahead of time and store it in the fridge—you can marinate the beef in the morning and cook it for dinner without any extra effort.
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