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Korean Bulgogi Beef Bowls

Course Main Course
Cuisine Korean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 ½ pounds ribeye or sirloin thinly sliced against the grain (see Tips for an easy slicing trick)
  • ⅓ cup low-sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons toasted sesame oil
  • 4 garlic cloves grated or minced
  • 1 tablespoon fresh ginger grated
  • ¼ cup grated Asian pear or substitute, see notes
  • 2 tablespoons water
  • 1 teaspoon black pepper
  • 2 scallions thinly sliced, whites and greens separated
  • 1 tablespoon neutral oil for cooking (such as avocado or vegetable oil)

For Serving

  • 3 cups cooked short-grain white rice
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1 tablespoon toasted sesame seeds
  • Optional: fried egg kimchi, sriracha mayo, or a drizzle of extra sesame oil

Instructions

  1. Slice the beef: If your beef isn't pre-sliced, freeze it for 30 minutes first — it firms up just enough to slice paper-thin against the grain. Thin slices mean fast cooking and a tender bite.
  2. Mix the marinad: In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, water, black pepper, and the white parts of the scallions.
  3. Marinate the beef: Add the sliced beef to the marinade and toss to coat every piece. Cover and let it sit for at least 30 minutes at room temperature, or up to 8 hours in the fridge for a deeper flavor. Don't skip this step, but also don't go much longer than 8 hours — the pear's enzymes can start to break the meat down too much and turn it mushy.
  4. Heat the pan: Set a large skillet or wok over high heat and add the neutral oil. You want it shimmering and just barely smoking before the beef goes in.
  5. Sear in batches: Working in two or three batches so you don't crowd the pan, add the beef in a single layer. Let it sit undisturbed for about 1–2 minutes to develop a caramelized edge, then stir-fry for another 1–2 minutes until just cooked through. Transfer to a plate and repeat with the remaining beef.
  6. Build the bowls: Divide the rice among four bowls. Top with the bulgogi beef, shredded carrots, and cucumber. Scatter with sesame seeds and the reserved scallion greens.
  7. Finish and serve: Add any optional toppings — a fried egg with a runny yolk is the move here — and serve immediately while the beef is still warm and glossy.