Bowls
Korean-Inspired Beef Bulgogi Bowls
Thin slices of caramelized marinated beef served over rice with crisp cucumber, carrots, kimchi, and a sesame-scallion finish.
Inspired by Korean bulgogi rice bowls
Prep
30 min + marinate
Cook
15 min
Serves
4 servings
Difficulty
Medium
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 16 ingredients
- • 1 1/2 pounds flank steak, partially frozen for easier slicing
- • 1/3 cup low-sodium soy sauce
- • 2 tablespoons grated Asian pear or firm ripe pear
- • 2 tablespoons packed brown sugar
- • 1 tablespoon toasted sesame oil
- • 1 tablespoon rice vinegar
- • 3 cloves garlic, grated
- • 2 teaspoons grated fresh ginger
- • 1/2 teaspoon black pepper
- • 1 tablespoon neutral oil, divided
- • 4 cups cooked short-grain rice
- • 1 English cucumber, thinly sliced
- • 1 large carrot, cut into matchsticks
- • 1 cup prepared kimchi
- • 3 scallions, thinly sliced
- • 2 teaspoons toasted sesame seeds
View ingredient-by-ingredient match
- 1 1/2 pounds flank steak, partially frozen for easier slicingMissing
- 1/3 cup low-sodium soy sauceMissing
- 2 tablespoons grated Asian pear or firm ripe pearMissing
- 2 tablespoons packed brown sugarMissing
- 1 tablespoon toasted sesame oilMissing
- 1 tablespoon rice vinegarMissing
- 3 cloves garlic, gratedMissing
- 2 teaspoons grated fresh gingerMissing
- 1/2 teaspoon black pepperMissing
- 1 tablespoon neutral oil, dividedMissing
- 4 cups cooked short-grain riceMissing
- 1 English cucumber, thinly slicedMissing
- 1 large carrot, cut into matchsticksMissing
- 1 cup prepared kimchiMissing
- 3 scallions, thinly slicedMissing
- 2 teaspoons toasted sesame seedsMissing
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Method
Recipe notes
Partially freezing the steak makes paper-thin cross-grain slices easier. Drain excess marinade and cook in small batches over strong heat so the beef sears instead of steaming.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked beef and rice in shallow containers within 2 hours for up to 4 days, keeping cold vegetables separate. Reheat beef and rice to 165 F before adding chilled toppings.
Make-ahead tips
Slice the vegetables and mix the marinade up to 2 days ahead. Marinate the beef only 30 minutes to 4 hours before cooking; cooked rice can be chilled promptly and reheated safely.
What to serve with it
- - Steamed edamame
- - Quick cucumber salad
- - Miso soup
Equipment needed
- - Sharp chef's knife
- - Large cast-iron skillet
- - Instant-read thermometer
Difficulty explained
Thin slicing and batch searing need care, but the marinade and bowl assembly are simple once everything is prepared.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
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Granulated sugar plus molasses
For each cup, mix 1 cup granulated sugar with 1 tablespoon molasses.
Tamari
Use tamari in the same amount for a similar savory profile.
Sirloin steak
Use the same weight of sirloin sliced thinly across the grain.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Thick slices remain chewy because the short, hot cooking method cannot tenderize them fully.
- A crowded or lukewarm skillet makes the beef release liquid and simmer instead of caramelizing.
- Marinating too long with pear can make the exterior texture soft or mushy.
Nutrition Context
- Flank steak provides substantial protein and iron; soy sauce and kimchi contribute much of the sodium.
- Cucumber, carrot, and kimchi add crunch and vegetables, while the rice portion controls the bowl's carbohydrate load.
FAQ
What does the pear do?
Pear adds gentle sweetness and enzymes that tenderize the surface of the thin beef during a short marinade.
Can I marinate the beef overnight?
It is not recommended; pear can make the thin slices overly soft after several hours.
Why did my beef steam?
The pan was crowded, the beef carried excess marinade, or the skillet was not fully hot.
Can I make the bowls less spicy?
Yes. Serve kimchi on the side or replace it with lightly seasoned shredded cabbage.
Can I use cauliflower rice?
Yes. Cook it separately until just tender and keep its moisture out of the searing skillet.
What sides pair best with this dish?
Good pairings include Steamed edamame; Quick cucumber salad; Miso soup. Choose one or two based on how substantial you want the meal to be.