Korean Beef Bulgogi Bowl
Korean beef bulgogi bowl features thin slices of beef marinated in a sweet and savory soy-based sauce, seared until caramelized and piled over warm rice. The marinade balances soy, sugar, garlic, and sesame for a deeply flavorful bite that is both rich and refreshing. Topped with crisp vegetables and a sprinkle of sesame seeds, it makes a satisfying and colorful meal.
- ⏱ 25 min
- 📊 medium
- 🍽 For Two
Ingredients
- 400 g thinly sliced beef
- 3 tbsp soy sauce
- 1/4 grated pear
- 1 tbsp sesame oil
- 2 bowls cooked rice
Instructions
- Slice the beef as thinly as possible against the grain, which keeps the cooked meat tender rather than chewy.
- In a bowl, combine soy sauce, brown sugar, grated pear or apple, minced garlic, sesame oil, and a pinch of black pepper to make the bulgogi marinade.
- Add the sliced beef to the marinade, mix well to coat every piece, and let it rest for at least 30 minutes so the flavors penetrate the meat.
- Heat a large skillet or wok over high heat until very hot, then add the beef in a single layer and let it sear for about 1 minute before stirring.
- Cook for another 3 to 4 minutes, stirring, until the edges caramelize and the liquid reduces into a glossy coating on the meat.
- Spoon steamed rice into bowls, top with the hot bulgogi, and add sliced cucumber, carrot, and green onion for crunch.
- Finish with a drizzle of the pan juices and a sprinkle of toasted sesame seeds, then serve while warm.
💡 Chef's tip
Freeze the beef for about 20 minutes before slicing so it firms up just enough to cut into very thin, even strips that absorb the marinade quickly.
Grating pear or apple into the marinade is the traditional Korean trick: the fruit enzymes tenderize the beef while adding a subtle sweetness that sugar alone cannot.
Nutrition (per serving)
- Calories: 520 kcal
- Protein: 34 g
- Carbs: 48 g
- Fat: 20 g
