Go Back

Korean Beef Bulgogi Bowls

A savory, sweet, and tender Korean-inspired beef dish served over fluffy white rice with a fragrant pear-based marinade.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb thinly sliced beef ribeye
  • 2 cups cooked short-grain white rice
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 cup grated Asian pear
  • 1 green onion, thinly sliced
  • 1 tsp toasted sesame seeds

Equipment

  • Large cast-iron skillet
  • Mixing bowl
  • Whisk

Method
 

Preparation
  1. Combine soy sauce, brown sugar, sesame oil, minced garlic, ginger, and grated pear in a medium bowl.
  2. Whisk the marinade until the sugar is fully dissolved.
  3. Add the sliced beef to the marinade, ensuring all pieces are well-coated.
  4. Marinate at room temperature for 30 minutes.
  5. Heat a large cast-iron skillet over medium-high heat.
  6. Sear the beef in a single layer for 2-3 minutes per side until caramelized.
  7. Portion cooked rice into bowls, top with the cooked beef, and garnish with green onions and sesame seeds.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water.