📝 About This Recipe
Experience the soul of Korean street food with this vibrant Bulgogi Bowl, featuring paper-thin ribbons of ribeye marinated in a symphony of sweet pear, ginger, and garlic. This dish captures the perfect balance of 'dan-jjan' (sweet and salty) flavors, charred to perfection over high heat for that signature smoky finish. Served over fluffy rice with crisp, colorful vegetables, it’s a fast-food format that doesn't compromise on gourmet depth or nutritional balance.
🥗 Ingredients
The Beef & Marinade
- 1.5 lbs Ribeye or Top Sirloin (very thinly sliced against the grain)
- 5 tablespoons Soy Sauce (low sodium preferred)
- 2 tablespoons Brown Sugar (packed)
- 2 tablespoons Toasted Sesame Oil (high quality)
- 1/4 cup Asian Pear (grated to a pulp; acts as a natural tenderizer)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (finely grated)
The Bowl Base & Veggies
- 3 cups Short-grain White Rice (cooked and kept warm)
- 1 cup Carrots (julienned into matchsticks)
- 4 cups Baby Spinach (fresh)
- 1 medium Cucumber (thinly sliced into rounds)
- 2 tablespoons Vegetable Oil (for high-heat frying)
Garnish & Kick
- 3 stalks Green Onions (thinly sliced on a bias)
- 1 tablespoon Toasted Sesame Seeds
- 2 tablespoons Gochujang (Korean chili paste for serving)
- 1/2 cup Kimchi (chopped)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, grated Asian pear, garlic, and ginger until the sugar is mostly dissolved.
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2
Add the thinly sliced beef to the marinade. Use your hands (gloved if preferred) to massage the marinade into every ribbon of meat. Let it sit for at least 15 minutes at room temperature, or up to 4 hours in the fridge for deeper flavor.
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3
While the beef marinates, prepare your vegetables. Lightly sauté the julienned carrots in a teaspoon of oil for 2 minutes until just tender-crisp. Remove and set aside.
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4
In the same pan, wilt the spinach with a splash of water and a pinch of salt (about 1 minute). Squeeze out excess moisture and set aside.
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5
Heat a large heavy-bottomed skillet or wok over high heat until it begins to shimmer or smoke slightly. This high heat is crucial for the 'bul' (fire) taste.
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6
Add a tablespoon of vegetable oil to the pan. Working in batches to avoid crowding, spread the beef out in a single layer.
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7
Sear the beef without moving it for 1-2 minutes until you see dark, caramelized edges. Flip and cook for another 1 minute until fully cooked through.
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8
Remove the first batch of beef and repeat with the remaining meat, adding more oil if necessary.
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9
Once all the beef is cooked, toss it all back into the pan for 30 seconds with any remaining juices to glaze the meat.
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10
Assemble the bowls: Start with a generous base of warm white rice.
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11
Arrange the cooked bulgogi beef, sautéed carrots, wilted spinach, fresh cucumbers, and a scoop of kimchi in sections over the rice.
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12
Garnish with a heavy sprinkle of toasted sesame seeds and sliced green onions.
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13
Serve immediately with a dollop of gochujang on the side for those who want an extra spicy kick.
💡 Chef's Tips
To get paper-thin beef slices, freeze the meat for 30-45 minutes before slicing to firm it up. If you can't find Asian pear, a grated Fuji apple or Bosc pear works as a perfect substitute for tenderizing. Ensure the pan is screaming hot before adding the meat; if the pan is too cool, the meat will steam rather than sear. For a low-carb version, swap the white rice for cauliflower rice or a bed of shredded cabbage. Don't discard the marinade; let it cook down with the meat to create a thick, glossy sauce.
🍽️ Serving Suggestions
Pair with a cold glass of Barley Tea (Boricha) to cleanse the palate. Serve with a side of 'Banchan' such as pickled radish or seasoned bean sprouts. A fried egg with a runny yolk placed on top adds a luxurious creaminess to the bowl. Enjoy with a chilled Korean Lager or a light Soju cocktail. Add a drizzle of spicy mayo (mayo mixed with sriracha) for a fusion fast-food twist.