Bulgogi Beef Bowl (Printable Version)

Marinated Korean-style beef stir-fried and served atop jasmine rice with fresh vegetables and spices.

# 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 Asian pear, grated (substitute with sweet apple if unavailable)
09 - 1 tbsp gochujang (Korean chili paste, 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)

# Steps:

01 - In a large mixing bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, grated pear, gochujang (if using), sliced scallions, toasted sesame seeds, and black pepper. Mix thoroughly to blend flavors.
02 - Add the thinly sliced beef to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes, up to 1 hour for intensified flavor.
03 - Heat a large skillet or wok over high heat. Add marinated beef in batches to avoid overcrowding. Stir-fry for 2 to 3 minutes until beef is just cooked through and lightly caramelized.
04 - Divide cooked rice evenly among four bowls. Arrange stir-fried beef, julienned carrot, cucumber matchsticks, blanched bean sprouts, and kimchi (if using) on top.
05 - Sprinkle sliced scallions and toasted sesame seeds over each bowl. Serve immediately for best taste and texture.

# Expert Advice:

01 -
  • The beef cooks in under 3 minutes, so you can have dinner ready while your rice is still steaming.
  • That glossy, caramelized marinade clings to every piece of meat and rice in a way that feels intentional and indulgent.
  • It's endlessly customizable, so leftovers for lunch the next day taste completely different depending on what vegetables you choose.
02 -
  • If your beef looks gray instead of browned, your pan wasn't hot enough—learn this the hard way once and you'll never forget to preheat properly again.
  • The pear (or apple if that's what you have) actually matters; it brings natural enzymes that tenderize the meat and a sweetness that can't be replicated by sugar alone.
  • Don't skip the marinating step thinking you can save time—those 15 minutes are when the real flavor develops, and the difference is noticeable.
03 -
  • Slice your beef against the grain when it's cold—a slightly frozen piece of meat is easier to slice thin than room temperature beef.
  • If you don't have an Asian pear, a honeydew melon or even a very ripe Bosc pear works as a substitute; the goal is sweetness and those natural enzymes that tenderize.
  • Cook your beef in batches no matter how tempted you are to do it all at once, because crowding the pan drops the temperature and you lose that golden caramelization.
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