SaveKorean Beef Bulgogi Bowl
Sweet and savory marinated beef over rice with pickled vegetables. Korean BBQ at home.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $16.00 · $4.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 1/2 lb beef ribeye or sirloin (thinly sliced against the grain)
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1/2 medium Asian pear (grated (or 2 tbsp pear juice))
- 4 stalks green onions (sliced)
- 1 tbsp vegetable oil
- 4 cup cooked white rice
- 1 tbsp sesame seeds
- 1 tbsp gochujang (optional, for serving)
- 1 medium cucumber (sliced)
- 2 tbsp mirin or rice wine
- 1/2 tsp black pepper
- 1 tbsp rice vinegar (finishing acid)
Instructions
- 1
Combine soy sauce, brown sugar, sesame oil, mirin, garlic, ginger, grated pear, black pepper, and half the green onions in a bowl. Add sliced beef and marinate at least 15 minutes, or up to 4 hours in the fridge.
1/3 cup soy sauce2 tbsp brown sugar2 tbsp sesame oil2 tbsp mirin or rice wine4 cloves garlic1 tbsp fresh ginger1/2 medium Asian pear1/2 tsp black pepper2 stalks green onions1 1/2 lb beef ribeye or sirloinFreeze beef for 20 minutes for easier thin slicing.
- 2
Heat vegetable oil in a large skillet or wok over high heat until smoking. Cook beef in a single layer, in batches, 2-3 minutes per side until caramelized edges form.
1 tbsp vegetable oilHigh heat and single layers — overcrowding makes it steam instead of sear.
- 3
Assemble bowls: rice on the bottom, bulgogi beef on top, sliced cucumber on the side. Drizzle with a splash of rice vinegar over the beef for brightness. Add gochujang if desired. Garnish with remaining green onions and sesame seeds.
4 cup cooked white rice1 medium cucumber1 tbsp rice vinegar1 tbsp gochujang2 stalks green onions1 tbsp sesame seeds
Pairs With
Slightly sweet German Spatlese
Sweetness balances the savory-sweet marinade
Hite or Cass
Clean and light, designed to pair with Korean BBQ
Soju, Yakult, Sprite
Sweet and fizzy, the Korean go-to with grilled meat
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Grated Asian pear is the secret — it tenderizes the meat naturally with enzymes.
- •Serve with kimchi, pickled radish, and a fried egg for a full bibimbap experience.
- •Proper banchan (side dishes) are essential — at minimum serve with kimchi and pickled radish (danmuji). These aren't optional garnishes, they're integral to the meal.
Substitutions
- Asian pear → apple or kiwi
- beef ribeye → flank steak or thinly sliced pork
- gochujang → sriracha mixed with a bit of miso
Leftovers
Refrigerate up to 3 days. Great cold over salad or reheated in a pan.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
