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Korean Beef Bulgogi Bowls

Korean Beef Bulgogi Bowls

Savory and slightly sweet Korean beef bulgogi, thinly sliced and seared, served over fluffy rice with vibrant vegetables for a complete and satisfying meal.

30 minutesServes 4 servingsEasyskilletbeef
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Ingredients

Gather everything before you start cooking.

Main

  • 1½ lb beef sirloin or ribeye, thinly sliced against the grain
  • 1 tbsp toasted sesame oil, plus more for drizzling
  • 4 cups cooked white rice, for serving

Marinade

  • ½ cup soy sauce
  • ¼ cup brown sugar, packed
  • 2 tbsp mirin
  • 1 tbsp toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • ½ small yellow onion, grated
  • 1 medium Asian pear, grated (or 2 tbsp pear juice)
  • 1 tbsp gochujang (Korean chili paste), optional

Vegetables & Garnish

  • 1 cup carrots, julienned
  • 1 cup spinach, blanched and squeezed dry
  • ½ cup radishes, thinly sliced
  • 2 tbsp green onions, thinly sliced, for garnish
  • 1 tbsp toasted sesame seeds, for garnish

Steps

  1. 1

    Prepare the Beef and Marinade

    Freeze the beef for 20-30 minutes to make it easier to slice thinly against the grain. In a medium bowl, whisk together the soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, grated onion, grated Asian pear (or pear juice), and gochujang (if using). Add the thinly sliced beef to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

    ~30 min

  2. 2

    Prepare Vegetables

    While the beef marinates, prepare your vegetables. Julienne the carrots. Blanch the spinach in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water. Thinly slice the radishes and green onions.

    ~10 min

  3. 3

    Cook the Bulgogi

    Heat 1 tbsp of toasted sesame oil in a large skillet or wok over medium-high heat until shimmering. Working in batches to avoid overcrowding the pan, add a single layer of marinated beef. Cook for 2-3 minutes per side, stirring occasionally, until beautifully caramelized and cooked through. The internal temperature of the beef should reach 145°F (63°C). Remove cooked beef to a plate and repeat with remaining beef.

    ~10 min

  4. 4

    Assemble the Bowls

    Divide the cooked white rice among four serving bowls. Arrange the cooked bulgogi over the rice. Artfully place the julienned carrots, blanched spinach, and sliced radishes around the beef in each bowl.

    ~5 min

  5. 5

    Garnish and Serve

    Garnish each bowl generously with sliced green onions and toasted sesame seeds. Drizzle a tiny bit of extra toasted sesame oil over the bowls, if desired, before serving immediately.

    ~2 min

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