Bulgogi Beef Bowl (Printable)

Thinly sliced marinated beef stir-fried with vegetables, served over fragrant steamed rice.

# Ingredient List:

→ 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 carrots, 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, scallions, toasted sesame seeds, and black pepper until evenly combined.
02 - Add the thinly sliced beef to the marinade, tossing thoroughly to coat. Cover and refrigerate for at least 15 minutes or 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, cooking each batch for 2 to 3 minutes until just cooked through with slight caramelization.
04 - Divide the cooked rice evenly among four serving bowls. Top each with cooked beef, julienned carrots, cucumber matchsticks, blanched bean sprouts, and kimchi if desired.
05 - Finish each bowl with sliced scallions and a sprinkle of toasted sesame seeds. Serve immediately while hot.

# Expert Advice:

01 -
  • The beef gets this perfect glaze where sweet meets savory without feeling heavy or cloying.
  • Everything comes together in thirty minutes, which means weeknight dinners suddenly feel intentional instead of rushed.
  • You can pile your own bowl exactly how you like it, making everyone happy without cooking multiple versions.
02 -
  • Slice your beef as thin as you possibly can, even if it means partially freezing it first; thick pieces will be chewy instead of tender.
  • Don't skip the pear—it's not just flavor, it's the secret to beef that feels silky rather than tough.
03 -
  • Always taste your marinade before the beef goes in—adjust the sugar or gochujang now so you're not chasing flavors later.
  • Keep your vegetables cold and crisp by prepping them while the beef marinates, then assembling everything at the very last moment.
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