Bulgogi Beef Bowl (Printable Version)

Korean-inspired beef stir-fry with vibrant vegetables atop steamed rice for a quick, satisfying 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 Asian pear, grated (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, 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, minced garlic, grated 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 let rest 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, cooking each batch for 2 to 3 minutes until just cooked and slightly caramelized.
04 - Divide the cooked rice evenly into four serving bowls. Arrange the cooked beef, julienned carrot, cucumber matchsticks, blanched bean sprouts, and kimchi (if using) over the rice.
05 - Top each bowl with sliced scallions and toasted sesame seeds. Serve immediately for optimal freshness.

# Expert Advice:

01 -
  • Ready in 30 minutes from start to finish, which means you can satisfy a serious craving on a weeknight without the delivery wait.
  • The grated pear is your secret weapon—it tenderizes the beef and adds a subtle sweetness that keeps people asking what your ingredient is.
  • Customizable toppings mean everyone builds their own bowl, turning dinner into an interactive moment rather than plating something fixed.
02 -
  • Don't skip the marinade time; even 15 minutes makes a difference, but 30 to 60 minutes is where the beef becomes impossibly tender and flavorful.
  • High heat is your friend—a hot wok creates that caramelized crust that gives bulgogi its signature char, so don't be gentle with it.
  • Keep your vegetables fresh and crisp; blanch the bean sprouts just until they lose their raw edge, and slice everything close to serving time so nothing gets soggy.
03 -
  • Slice your beef against the grain if you want it to feel more tender, with the grain if you prefer a chewier, more textured bite.
  • Toast your sesame seeds in a dry pan for 30 seconds right before using them; the difference between toasted and untoasted is the difference between background and main character.
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