Bulgogi Beef and Rice Bowls
Bulgogi Beef and Rice Bowls
Ingredients
For the Bulgogi Marinade
- 1/2 cup soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 Asian pear, grated (or 1/4 cup apple juice)
- 1/2 teaspoon black pepper
- 1 tablespoon gochujang, optional, for a spicy kick
For the Bulgogi Beef
- 1 1/2 pounds beef sirloin or ribeye, thinly sliced against the grain
For Serving
- 4 cups white rice, cooked
- 3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 cup kimchi, optional, for serving
- 1 tablespoon vegetable oil, as needed, for cooking
Instructions
- 1
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear (or apple juice), black pepper, and gochujang (if using). This is your bulgogi marinade.
⏱️ 5 min
- 2
Add the thinly sliced beef to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor. If time allows, marinating for 2-3 hours is ideal.
⏱️ 5 min
- 3
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil. Working in batches to avoid overcrowding the pan, add a single layer of marinated beef. Cook for 2 to 3 minutes per side, or until browned and slightly caramelized. Do not overcook, as the beef is very thin.
⏱️ 10 min
- 4
Remove the cooked beef from the pan and set aside. Repeat with the remaining beef until all of it is cooked. If there's excess marinade in the pan, you can reduce it slightly over medium heat for a thicker sauce to drizzle over the bowls.
- 5
Divide the cooked white rice among four serving bowls. Top each bowl generously with the cooked bulgogi beef.
⏱️ 3 min
- 6
Garnish each bowl with thinly sliced green onions and toasted sesame seeds. Serve immediately, with kimchi on the side if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bulgogi Beef and Rice Bowls
Ingredients
For the Bulgogi Marinade
- 1/2 cup soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 Asian pear, grated (or 1/4 cup apple juice)
- 1/2 teaspoon black pepper
- 1 tablespoon gochujang, optional, for a spicy kick
For the Bulgogi Beef
- 1 1/2 pounds beef sirloin or ribeye, thinly sliced against the grain
For Serving
- 4 cups white rice, cooked
- 3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 cup kimchi, optional, for serving
- 1 tablespoon vegetable oil, as needed, for cooking
Instructions
- 1
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear (or apple juice), black pepper, and gochujang (if using). This is your bulgogi marinade.
⏱️ 5 min - 2
Add the thinly sliced beef to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor. If time allows, marinating for 2-3 hours is ideal.
⏱️ 5 min - 3
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil. Working in batches to avoid overcrowding the pan, add a single layer of marinated beef. Cook for 2 to 3 minutes per side, or until browned and slightly caramelized. Do not overcook, as the beef is very thin.
⏱️ 10 min - 4
Remove the cooked beef from the pan and set aside. Repeat with the remaining beef until all of it is cooked. If there's excess marinade in the pan, you can reduce it slightly over medium heat for a thicker sauce to drizzle over the bowls.
- 5
Divide the cooked white rice among four serving bowls. Top each bowl generously with the cooked bulgogi beef.
⏱️ 3 min - 6
Garnish each bowl with thinly sliced green onions and toasted sesame seeds. Serve immediately, with kimchi on the side if desired.
⏱️ 2 min