Bulgogi Beef Bowl (Printable)

Tender marinated beef stir-fried with sweet-savory notes, served with steamed rice and crisp vegetables.

# What You Need:

→ Beef & Marinade

01 - 1.1 lbs thinly sliced beef sirloin or ribeye
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 grated Asian pear (or 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 julienned carrot
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)

# How to Make It:

01 - In a large bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, grated pear, gochujang (if using), scallions, sesame seeds, and black pepper until fully combined.
02 - Add the thinly sliced beef to the marinade, tossing to ensure even coating. Cover and refrigerate 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 the marinated beef in batches to avoid overcrowding for 2 to 3 minutes until just cooked and lightly caramelized.
04 - Divide the cooked rice evenly among four bowls. Top each with the cooked beef, julienned carrots, cucumber matchsticks, blanched bean sprouts, and kimchi if using.
05 - Finish with sliced scallions and toasted sesame seeds. Serve immediately to enjoy at peak freshness.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like you spent hours perfecting it.
  • The beef is impossibly tender and glazed without any fussy techniques.
  • You can customize every layer—it's a bowl that adapts to what you have on hand.
02 -
  • Don't skip the grated pear—it sounds strange, but it's the secret weapon that makes this work. It adds body and sweetness that balance soy and create that addictive depth.
  • High heat is non-negotiable when cooking the beef. A lukewarm pan will steam it instead of searing it, and you'll lose all that caramelization that makes this special.
03 -
  • Ask your butcher to slice the beef thin on the meat slicer—it's free, and it eliminates the guesswork and gives you perfectly uniform pieces.
  • Toast your sesame seeds in a dry pan for 30 seconds just before serving if you have fresh ones; the difference in flavor is worth the extra minute.
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