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Beef Bulgogi Bowl

Thin-sliced lean beef in a sweet-savoury pear and soy marinade, seared hot and served over rice with kimchi and crunchy veg.

Prep
15 min
Cook
10 min
Serves
2
Level
easy
Log this meal Cooking mode
Beef bulgogi with scallions and sesame, a fried egg, cucumber, carrot, cabbage and red pepper in a bowl

Photo: A Healthier Michigan (Flickr) · CC BY-SA 2.0

Method

  1. 1

    Mix pear, soy sauce, sesame oil, garlic and ginger. Marinate the beef while the rice cooks (or overnight).

    15 min
  2. 2

    Cook the rice.

    12 min
  3. 3

    Get a pan smoking hot and sear the beef in two batches so it browns instead of steaming.

    4 min
  4. 4

    Build bowls: rice, bulgogi, kimchi, carrot and cucumber. Finish with spring onions.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

  • Easy Korean Bulgogi Beef Bowls

    RecipeTin Eats · YouTube

  • How a Korean Chef Makes Beef BULGOGI in 15 Minutes!

    Aaron and Claire · YouTube

Substitutions

  • Use chicken thigh or pork tenderloin instead of beef.
  • Freeze the beef for 20 minutes first to make thin slicing easy.
  • Wrap in lettuce cups instead of rice for a low-carb version.

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