Bulgogi Beef Bowl (Print View)

Marinated beef stir-fried and served over rice with fresh vegetables and sesame seeds.

# Components:

→ 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 blanched bean sprouts
17 - 1 cup kimchi (optional)
18 - 2 scallions, sliced for garnish
19 - 1 tbsp toasted sesame seeds for garnish

# Directions:

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 well combined.
02 - Add the thinly sliced beef to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes, up to one hour to deepen 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 or until cooked through and lightly caramelized.
04 - Divide the cooked rice into four serving bowls. Top each with cooked beef, julienned carrot, cucumber matchsticks, blanched bean sprouts, and kimchi if desired.
05 - Finish with additional sliced scallions and toasted sesame seeds. Serve immediately while hot.

# Expert Advice:

01 -
  • The beef becomes so tender and flavorful that you'll skip the takeout app entirely, even on busy weeknights.
  • Every component stays crisp and fresh while the warm beef creates this perfect textural contrast that's genuinely addictive.
  • It's flexible enough to customize with whatever vegetables you have around, yet always turns out restaurant-quality.
02 -
  • Don't skip slicing the beef thinly; the thinness is what makes it cook so fast and become tender rather than tough or chewy.
  • The pear in the marinade isn't just flavor—it's an active tenderizer, so if you use apple instead, the beef won't break down quite the same way.
  • Overcrowding your pan when cooking the beef will steam it instead of sear it, so cook in batches and let each piece get that beautiful caramelized edge.
03 -
  • Slice your beef while it's partially frozen for cleaner, thinner cuts that cook evenly and absorb marinade faster.
  • Let that skillet get properly hot before the beef hits it—medium heat won't give you the caramelization that makes this taste restaurant-worthy.
  • Toast your sesame seeds yourself if you can; store-bought toasted seeds lose their nutty punch over time, and fresh toasted seeds are genuinely worth the two minutes of effort.
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