Bulgogi Beef Bowl (Printable Version)

Savory marinated beef stir-fried and served over rice with fresh vegetables for a flavorful meal.

# The Ingredients 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 (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)

# Step-by-Step Instructions:

01 - In a large bowl, whisk together 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 until fully combined.
02 - Add the thinly sliced beef to the marinade, toss to coat evenly, 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 just cooked through and caramelized.
04 - Divide the cooked rice evenly among four bowls. Top each with cooked beef, julienned carrot, cucumber matchsticks, blanched bean sprouts, and kimchi if desired.
05 - Finish with sliced scallions and toasted sesame seeds. Serve immediately while hot.

# Additional Tips::

01 -
  • It comes together faster than ordering takeout, and tastes better than anything delivered in a container.
  • The pear in the marinade does something magical—sweetness that doesn't feel cloying, just right.
  • You get that restaurant-quality sear on the beef without any fussy technique.
  • It's endlessly adaptable depending on what vegetables you have on hand.
02 -
  • Slice your beef against the grain—it makes the difference between something tender and something that feels chewy.
  • Don't skip the marinating time; even 15 minutes lets those flavors actually penetrate the meat instead of just sitting on top.
  • The grated pear is doing most of the heavy lifting in terms of balancing sweetness with umami—don't substitute it with something else and expect the same result.
  • A hot pan is your friend here; if it's not hot enough, you'll steam the beef instead of searing it.
03 -
  • Freeze your beef for 30 minutes before slicing and it becomes infinitely easier to get thin, even pieces.
  • Taste the marinade before adding beef—it should be balanced and delicious on its own, because that's what's creating your final flavor.
  • If gochujang feels too intense, start with a teaspoon and work up; it's easier to add more heat than to dial it back.
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