Description
These Beef Bulgogi Bowls feature thinly sliced beef marinated in a sweet and savory Korean-inspired sauce, then quickly cooked until caramelized and tender. Served over steamed rice with fresh vegetables and sesame seeds, they’re an easy and flavorful dinner perfect for a quick weeknight meal that captures authentic Korean flavors.
Ingredients
For the Beef
- 1 1/2 lbs (680 g) thinly sliced beef, such as ribeye or sirloin
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/2 Asian pear or apple, finely grated
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil, for cooking
For the Bowls
- 4 cups cooked white or brown rice
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 2 green onions, sliced
- 1/2 cup kimchi, optional
- 1 tablespoon sesame seeds
Instructions
- Prepare Marinade: In a bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, grated pear, and black pepper to create the bulgogi marinade.
- Marinate the Beef: Add the thinly sliced beef to the marinade and toss until each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours to deepen the flavors.
- Heat Skillet: Preheat a large skillet or wok over high heat and add the vegetable oil, allowing it to get hot enough for quick searing.
- Cook Beef: Cook the beef in batches, avoiding overcrowding, for 2–3 minutes per side until it is nicely browned and caramelized, ensuring tender and flavorful meat.
- Assemble Bowls: Divide the cooked rice evenly among four bowls as a base for the dish.
- Add Toppings: Top each bowl with the cooked bulgogi beef, then add sliced cucumber, julienned carrot, green onions, and kimchi if using.
- Garnish and Serve: Sprinkle sesame seeds over the top for a nutty crunch and serve the bowls immediately while hot and fresh.
Notes
- Thinly sliced ribeye gives the most tender and flavorful result.
- Partially freeze the beef for 20–30 minutes to make slicing easier.
- Cook the beef in batches to avoid steaming it and ensure proper caramelization.
- Add a fried egg on top for a more filling and authentic bulgogi bowl experience.
- Use gluten-free tamari instead of soy sauce for gluten-free bowls.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
