Bulgogi Beef Bowl (Print Version)

Korean-style marinated beef stir-fried and served over rice with fresh vegetables for a vibrant meal.

# Ingredient List:

→ 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 pear, grated (Asian pear preferred, or substitute with a 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, cut 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)

# How-To Steps:

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 prevent overcrowding, cooking for 2 to 3 minutes until just cooked and lightly caramelized.
04 - Distribute cooked rice evenly into four serving bowls. Top with cooked beef, julienned carrot, cucumber matchsticks, blanched bean sprouts, and kimchi if desired.
05 - Finish each bowl with sliced scallions and toasted sesame seeds. Serve immediately while hot.

# Helpful Tips:

01 -
  • The marinade does almost all the work, transforming ordinary beef into something that tastes like you spent hours in the kitchen.
  • You can prep everything ahead and cook it in the time it takes rice to finish, making it perfect for nights when you're tired but hungry.
  • Each bite is a mix of sweet, savory, and umami that keeps you coming back to the bowl.
02 -
  • Don't skip the 15-minute marinade—it's the difference between good beef and beef that tastes like it was made by someone who knows what they're doing.
  • High heat is non-negotiable; a hot wok creates that burnished, caramelized edge that makes this dish sing.
  • If your beef looks gray instead of brown, your pan wasn't hot enough or you crowded it—give it another chance on higher heat next time.
03 -
  • Slice your beef against the grain for maximum tenderness, and if you're unsure which way the grain runs, do your best—the marinade will help anyway.
  • Keep your vegetables prepped but separate from the rice and beef until you're ready to assemble; this keeps everything fresh and crisp instead of wilted and mushy.
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