What is beef bulgogi?

Beef bulgogi is a traditional Korean dish consisting of thinly sliced beef marinated in a mixture of soy sauce, sugar, sesame oil, garlic, and pear. The meat is grilled or stir-fried quickly over high heat, resulting in tender, caramelized strips that are sweet and deeply savory.

What to put in a bulgogi rice bowl?

A standard bulgogi rice bowl starts with a base of steamed short-grain or jasmine rice, topped with the cooked beef bulgogi. Popular additions include kimchi, quick-pickled cucumbers, shredded carrots, a fried egg, toasted sesame seeds, and sliced scallions for crunch and acidity.

What is the secret ingredient in bulgogi?

The secret ingredient in bulgogi is grated Asian pear. The pear adds a delicate floral sweetness, but more importantly, it contains natural enzymes that break down the tough protein fibers in the beef, so the meat stays tender during the quick cooking process.

What are the ingredients in bulgogi bowl sauce?

The sauce combines low-sodium soy sauce for salt, brown sugar for sweetness, toasted sesame oil for nuttiness, and minced garlic and ginger for aromatics. Grated onion and Asian pear are mixed in for their tenderizing properties, while gochujang can be added for a spicy kick.

Easy 30-Minute Bulgogi Rice Bowl Recipe

Name: The Weeknight Bulgogi Rice Bowl Recipe That Changed My Dinner Routine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb ribeye steak (frozen for 20 minutes, thinly sliced); 1/3 cup low-sodium soy sauce; 2 tbsp brown sugar; 1 tbsp toasted sesame oil; 3 cloves garlic (minced); 1 tbsp fresh ginger (grated); 1/2 Asian pear (grated); 1/4 small yellow onion (grated); 1 tbsp neutral cooking oil (for searing); 4 cups cooked short-grain rice (hot); 1/2 cup kimchi; 1/2 cup shredded carrots; 2 scallions (thinly sliced); 1 tbsp toasted sesame seeds; 2 large eggs (fried, optional); 1 tbsp gochujang (Korean chili paste)

Description

A quick and savory Korean beef bowl featuring thinly sliced ribeye marinated in soy sauce, sesame oil, grated Asian pear, and garlic. The beef is seared until caramelized and served over fluffy steamed rice with kimchi and vegetables.

Ingredients

Scale

For the beef and marinade:

1 lb ribeye steak (frozen for 20 minutes, thinly sliced)

1/3 cup low-sodium soy sauce

2 tbsp brown sugar

1 tbsp toasted sesame oil

3 cloves garlic (minced)

1 tbsp fresh ginger (grated)

1/2 Asian pear (grated)

1/4 small yellow onion (grated)

1 tbsp neutral cooking oil (for searing)

For the bowls:

4 cups cooked short-grain rice (hot)

1/2 cup kimchi

1/2 cup shredded carrots

2 scallions (thinly sliced)

1 tbsp toasted sesame seeds

2 large eggs (fried, optional)

1 tbsp gochujang (Korean chili paste)

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Instructions

1. Place the ribeye steak in the freezer for 20 minutes, then slice it into very thin strips against the grain.

2. In a bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear, and grated onion until the sugar dissolves.

3. Add the sliced beef to the marinade and toss to coat evenly. Let it sit at room temperature for 30 minutes.

4. Heat a cast iron skillet over high heat until it is smoking. Add the neutral cooking oil.

5. Add the beef in a single layer, working in two batches to avoid crowding the pan. Sear for 2 minutes until the edges caramelize and turn dark brown.

6. Flip the beef and cook for 1 more minute until the sauce reduces to a sticky glaze. Remove from heat immediately.

7. Divide the hot cooked rice among four bowls and top with the caramelized beef.

8. Add kimchi, shredded carrots, a fried egg, and a dollop of gochujang to each bowl. Sprinkle with scallions and sesame seeds before serving.

Notes

Store leftover beef and rice separately in the refrigerator for up to 3 days. Reheat the beef in a skillet over medium heat for 2 minutes.

If using ground beef instead of sliced ribeye, increase the cooking time to 7 minutes and break the meat into small crumbles while searing.

For a gluten free version, substitute the soy sauce with tamari.

Prep Time: 15 min
Cook Time: 15 min
Category: Main Course
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 620 kcal
Sugar: 12 g
Sodium: 980 mg
Fat: 28 g
Saturated Fat: 9 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 135 mg