Bulgogi Beef Bowl (Printable)

Marinated beef stir-fried with savory notes, paired with fresh vegetables and steamed rice for a vibrant meal.

# What you 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 (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)

# How to make it:

01 - In a large bowl, 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. Mix thoroughly.
02 - Add thinly sliced beef to the marinade. Toss to coat evenly, cover, and refrigerate for a minimum of 15 minutes, up to 1 hour for enhanced flavor.
03 - Heat a large skillet or wok over high heat. Cook marinated beef in batches to avoid overcrowding, stir-frying for 2 to 3 minutes until just cooked through and slightly caramelized.
04 - Divide cooked rice evenly among four serving bowls. Top each with stir-fried beef, julienned carrot, sliced cucumber, blanched bean sprouts, and kimchi if using.
05 - Finish with sliced scallions and toasted sesame seeds. Serve immediately while hot.

# Expert Advice:

01 -
  • Ready in 30 minutes flat, which means weeknight dinner without the takeout guilt or expense.
  • The sweet-savory marinade develops real depth from the pear and ginger, tasting nothing like a shortcut.
  • Built-in flexibility—swap vegetables, adjust heat, add an egg—it bends to what you have and what you're craving.
02 -
  • Don't skip the marinade time, even if you're in a rush; 15 minutes is the bare minimum, and those few extra minutes of flavor absorption make a real difference in the final dish.
  • High heat is not optional—too low and you'll steam the beef instead of searing it, losing that caramelized crust that makes this dish sing.
  • Buy the thinnest beef slices you can find or ask the butcher to slice it for you; thick pieces won't cook properly in the quick stir-fry time.
03 -
  • Slice your beef against the grain and keep it thin; your knife and a freezer for 30 minutes will do the work that expensive butcher slicing would.
  • The marinade works as a sauce, so don't drain all of it off the beef before cooking—those glazed, sticky pieces are the best part.
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