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Beef Bulgogi Bowls

A delicious homemade beef bulgogi bowls recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 pound beef sirloin or ribeye, thinly sliced
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons grated Asian pear or regular pear
  • 1 tablespoon vegetable oil
  • Steamed rice for serving
  • Sesame seeds and green onions for garnish

Method
 

  1. Marinate. Whisk soy sauce, brown sugar, sesame oil, garlic, ginger, and grated pear in a bowl. Add the sliced beef and toss to coat. Marinate for at least 30 minutes (or up to overnight in the fridge).
  2. Sear. Heat vegetable oil in a large skillet or wok over high heat until smoking. Cook the beef in a single layer, working in batches, for 2 to 3 minutes per side until caramelized and slightly charred. Don't overcrowd the pan.
  3. Build. Scoop steamed rice into bowls. Top with the seared bulgogi beef.
  4. Top. Add your favorite toppings: kimchi, pickled vegetables, a fried egg, green onions, and sesame seeds. Drizzle with extra sesame oil or gochujang if desired.

Notes

Freeze the beef for 30 minutes before slicing. It makes getting paper-thin slices much easier. Grated pear is the traditional tenderizer in bulgogi. It breaks down the meat fibers and adds natural sweetness. Cook in batches on high heat. Overcrowding steams the meat instead of searing it.