Bulgogi Beef Bowl (Printable Copy)

Thinly sliced marinated beef stir-fried and served over rice topped with crisp vegetables for a quick 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 sweet apple as substitute)
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)

# How to Make:

01 - Combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, grated pear, gochujang (if using), scallions, sesame seeds, and black pepper in a large mixing bowl. Mix thoroughly.
02 - Add the thinly sliced beef to the marinade. Toss to coat evenly, 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 for 2 to 3 minutes until cooked through and slightly caramelized.
04 - Divide cooked rice evenly among four bowls. Arrange the cooked beef atop the rice along with carrot, cucumber, bean sprouts, and kimchi if desired.
05 - Top each bowl with extra scallions and toasted sesame seeds. Serve immediately for best texture and flavor.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means weeknight cravings can actually be satisfied.
  • The marinade does all the heavy lifting—your beef becomes impossibly tender and deeply flavorful without any fussing.
  • You get to pile your bowl however you want, making it feel personal and fun every single time.
02 -
  • Don't skip slicing the beef thin—it's not just about cooking time, it's about how much surface area can absorb that marinade and caramelize in the pan.
  • Overcrowding the pan will steam your beef instead of searing it, so work in batches if you need to. That caramelized edge is what makes this dish transcendent.
03 -
  • Ask your butcher to slice the beef thin for you—most will do it free, and it guarantees perfect thickness for fast cooking.
  • Make the marinade the night before and keep it in the fridge; adding cold beef in the morning means it marinates while you go about your day and cooks faster when you actually cook it.
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