Korean Beef Bulgogi Rice Bowl

About This Recipe

Bulgogi, meaning fire meat, is one of Korea's most iconic dishes: thin slices of beef marinated in a soy-sesame-pear mixture that tenderizes the meat while building deep, sweet-savory flavor, then quickly grilled or pan-seared. Served over rice with kimchi, it makes a complete, satisfying bowl. Grated Asian pear in the marinade isn't just for sweetness — its enzymes actively tenderize the beef, which is why traditional bulgogi has such a notably tender bite even from cuts that would otherwise be tougher.

Ingredients

Serves 4

• 700 gribeye or sirloin(thinly sliced)
• 0.5Asian pear(grated)
• 0.33 cupsoy sauce
• 2 tbspbrown sugar
• 2 tbspsesame oil
• 4 clovesgarlic(minced)
• 1 tbspfresh ginger(grated)
• 1onion(thinly sliced)
• 3scallions(cut into pieces)
• 1 tbsptoasted sesame seeds
• 4 cupscooked rice(for serving)
• 1 cupkimchi(for serving)

Instructions

1. 1

   Make the marinade

   Combine grated pear, soy sauce, brown sugar, sesame oil, garlic, and ginger in a bowl.

2. 2

   Marinate the beef

   Add sliced beef and onion to the marinade, tossing to coat. Marinate at least 30 minutes, ideally 2-4 hours.

   Don't marinate longer than a few hours — the pear's enzymes can start to break down the meat too much.

3. 3

   Heat the pan

   Heat a large skillet or grill pan over high heat until very hot.

4. 4

   Cook the bulgogi

   Add the beef and onion in batches, cooking 2-3 minutes per side until caramelized and cooked through.

5. 5

   Finish and serve

   Scatter with scallions and sesame seeds. Serve hot over rice with kimchi on the side.

Variations

• •

  Grill the marinated beef over charcoal for a smokier, more traditional flavor.

• •

  Use pork instead of beef for a version called dweji bulgogi.

• •

  Add sliced mushrooms and carrots to cook alongside the beef for more vegetables.

Storage

Refrigerate cooked bulgogi for up to 3 days; reheat in a hot skillet rather than the microwave to maintain some caramelization.

Frequently Asked Questions