Bulgogi Beef Bowl (Printable)

Korean-style marinated beef served on rice with fresh vegetables and savory, sweet flavors.

# What You Need:

→ 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 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 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 tbsp toasted sesame seeds (for garnish)

# Directions:

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. Stir until evenly mixed.
02 - Add thinly sliced beef to the marinade. Toss thoroughly to coat. 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 to 3 minutes until cooked through and slightly caramelized.
04 - Divide cooked rice evenly among four bowls. Top with stir-fried beef, julienned carrot, cucumber matchsticks, blanched bean sprouts, and kimchi if desired.
05 - Sprinkle sliced scallions and toasted sesame seeds over each bowl. Serve immediately.

# Expert Tips:

01 -
  • It tastes like you've been cooking all day, but you're actually done in half an hour.
  • The beef gets this impossible caramelized sweetness that makes you question why you ever order this out.
  • It's a build-your-own-bowl situation, so everyone can load up exactly what they want.
02 -
  • Don't skip the marinade—it's not just flavor; it's what makes the beef tender and gives this dish its whole personality.
  • High heat for the beef is non-negotiable; you're not cooking it slowly, you're searing it fast so it stays tender inside and caramelizes outside.
  • Slice your vegetables right before you eat; a bowl with floppy cucumbers is sad, but crisp vegetables make the whole thing feel fresh.
03 -
  • If you can't find an Asian pear, a good apple works fine, but don't skip this ingredient—it's doing real work in the marinade.
  • Toast your sesame seeds in a dry pan for a minute or two right before using them; it doubles their flavor and shows everyone you're paying attention to the small things.
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