Bulgogi Beef Bowl (Print View)

Tender marinated beef paired with crisp vegetables served on steamed rice for a vibrant meal.

# 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 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 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)

# Directions:

01 - In a large bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, grated pear, gochujang if using, scallions, sesame seeds, and black pepper. Mix thoroughly.
02 - Add thinly sliced beef to the marinade. Toss until evenly coated, cover, and let rest for 15 minutes or up to one hour for enhanced flavor.
03 - Heat a large skillet or wok over high heat. Stir-fry marinated beef in batches to prevent overcrowding for 2 to 3 minutes until just cooked and caramelized.
04 - Divide warm cooked rice evenly among four bowls. Arrange cooked beef, carrot, cucumber, bean sprouts, and kimchi on top.
05 - Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The beef cooks in minutes but tastes like you've been planning all day.
  • It's flexible enough to use whatever vegetables are in your crisper drawer without losing its magic.
  • You get a restaurant-quality bowl for less than half the delivery cost.
02 -
  • If the beef isn't sliced thin enough, it won't cook in time—you'll end up with tough, overcooked outside and raw inside instead of that perfect caramelized tenderness.
  • Don't skip the rest time on the marinade; even just 15 minutes transforms the beef from raw to ready in ways that salt and soy sauce alone can't achieve.
  • The pear or apple is not a garnish—it's a tenderizer and flavor-builder, so don't leave it out thinking it's optional.
03 -
  • Buy your beef from a butcher if possible and ask them to slice it on the meat slicer; it makes the whole dish easier and more authentic-tasting.
  • Toast your own sesame seeds in a dry pan for 2 minutes if you have loose ones—it takes almost no time and tastes infinitely better than pre-toasted seeds that have been sitting in a jar.
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