Looking for a delicious way to bring Korean flavors into your kitchen? These Beef Bulgogi Bowls are your answer! I’ve perfected this recipe to be both authentic-tasting and achievable for home cooks. The tender, marinated beef combined with fluffy rice and fresh vegetables creates a satisfying meal that’s packed with flavor.
Ingredients
For the Marinade:
- 1 pound thinly sliced beef (sirloin or ribeye)
- 1/3 cup soy sauce
- 3 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 Asian pear, grated (or substitute with regular pear)
- 1 tablespoon ginger, grated
For the Bowls:
- 3 cups cooked white rice
- 2 cups spinach
- 1 carrot, julienned
- 1 cucumber, sliced
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Combine all marinade ingredients in a bowl and mix well. Add the sliced beef and marinate for at least 30 minutes (or up to 4 hours for better flavor).
- While the beef marinates, prepare your rice according to package instructions.
- Heat a large skillet over medium-high heat. You don’t need to add oil – the marinade contains enough.
- Cook the marinated beef in batches to avoid overcrowding. Each batch should take 3-4 minutes until the meat is caramelized and cooked through.
- In the same pan, quickly sauté the spinach until just wilted, about 1 minute.
- Assemble your bowls: Start with rice, add the bulgogi beef, arrange the spinach, carrots, and cucumber around the bowl.
- Garnish with green onions and sesame seeds.
Cook Time and Serving Size
Prep Time: 15 minutes
Marinating Time: 30 minutes to 4 hours
Cook Time: 15 minutes
Total Time: 1 hour (minimum)
Servings: 4 bowls
Recipe Notes
- For the best results, freeze your beef for about 30 minutes before slicing – this makes it easier to get thin, even slices.
- Can’t find Asian pear? Regular pear or even a grated apple works well as a substitute. These fruits contain enzymes that help tenderize the meat.
- Don’t overcrowd the pan when cooking the beef. Too much meat at once will cause it to steam rather than caramelize.
- If you’re meal prepping, store the components separately and assemble just before eating. The vegetables will stay fresher this way.
- The marinade can be made ahead and stored in the refrigerator for up to 3 days.
- For a low-carb option, serve over cauliflower rice instead of white rice.
These Beef Bulgogi Bowls are perfect for both weeknight dinners and meal prep. The combination of sweet, savory, and umami flavors makes this dish incredibly satisfying, while the fresh vegetables add a wonderful crunch and balance to the tender meat.
Beef Bulgogi Bowls
Looking for a delicious way to bring Korean flavors into your kitchen? These Beef Bulgogi Bowls are your answer! I've perfected this recipe to be both authentic-tasting and achievable for home cooks. The tender, marinated beef combined with fluffy rice and fresh vegetables creates a satisfying meal that's packed with flavor.
Ingredients
- 1 pound thinly sliced beef sirloin or ribeye
- 1/3 cup soy sauce
- 3 tablespoons brown sugar
- 4 cloves garlic minced
- 1 tablespoon sesame oil
- 1 Asian pear grated (or substitute with regular pear)
- 1 tablespoon ginger grated
- 3 cups cooked white rice
- 2 cups spinach
- 1 carrot julienned
- 1 cucumber sliced
- 2 green onions chopped
- Sesame seeds for garnish
Instructions
- Combine all marinade ingredients in a bowl and mix well. Add the sliced beef and marinate for at least 30 minutes (or up to 4 hours for better flavor).
- While the beef marinates, prepare your rice according to package instructions.
- Heat a large skillet over medium-high heat. You don't need to add oil – the marinade contains enough.
- Cook the marinated beef in batches to avoid overcrowding. Each batch should take 3-4 minutes until the meat is caramelized and cooked through.
- In the same pan, quickly sauté the spinach until just wilted, about 1 minute.
- Assemble your bowls: Start with rice, add the bulgogi beef, arrange the spinach, carrots, and cucumber around the bowl.
- Garnish with green onions and sesame seeds.
