Bulgogi Beef Bowl (Printable)

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

# What You'll 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 pear, grated (Asian pear preferred 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, 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 - 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 allow to marinate for at least 15 minutes or 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 for 2 to 3 minutes until just cooked through and slightly caramelized.
04 - Divide warm cooked rice evenly among four bowls; top with cooked beef, julienned carrot, cucumber matchsticks, blanched bean sprouts, and kimchi if desired.
05 - Sprinkle sliced scallions and toasted sesame seeds over bowls and serve immediately.

# Expert Tips:

01 -
  • The marinade does most of the work—sweet, savory, and ginger-forward in a way that makes everything taste effortlessly balanced.
  • Thirty minutes from start to finish, but it tastes like you spent an afternoon in the kitchen.
  • Customizable enough that everyone at your table can build exactly what they want.
02 -
  • Don't skip the grated pear or apple—it's not just sweetness, it's the enzyme that helps tenderize the beef and creates that authentic bulgogi texture.
  • High heat is your friend when searing; a crowded, cool pan will steam the meat instead of caramelizing it, and that's where the disappointment lives.
03 -
  • Slice your beef against the grain if it's not already done by the butcher; this one choice determines whether each bite is tender or chewy.
  • Toast your sesame seeds in a dry pan for just two minutes before using them—the difference between flat and fragrant is really that simple.
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