Crispy on the edges, impossibly tender inside — these Korean Beef Bulgogi Bowls pile caramelized marinated beef over fluffy white rice with a creamy, spicy gochujang drizzle that ties it all together. Chopped green onions and toasted sesame seeds finish a bowl that hits every note: sweet, savory, spicy, and fresh. Dinner doesn’t get more craveable than this.
Ingredients
- 1 1/2 lb ribeye or sirloin, thinly sliced against the grain
- 1/3 cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp toasted sesame oil
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 Asian pear or Bosc pear, grated (or 2 tbsp sugar)
- 1 tbsp rice vinegar
- 1 tsp black pepper
- 3 cups cooked white rice
- 1/4 cup mayonnaise
- 2 tbsp gochujang
- 1 tsp honey
- 1 tsp rice vinegar
- 3 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
Instructions
- Marinate the beef: In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, rice vinegar, and black pepper. Add the sliced beef, toss to coat, and marinate at least 30 minutes (up to 8 hours in the fridge).
- Make the gochujang crema: Stir together the mayonnaise, gochujang, honey, and rice vinegar in a small bowl until smooth. Set aside.
- Sear the beef: Heat a large skillet or wok over high heat. Working in batches so the pan stays ripping hot, sear the marinated beef 2-3 minutes per batch until the edges crisp and caramelize.
- Build the bowls: Divide the hot rice among 4 bowls. Pile the crispy bulgogi beef on top of each.
- Sauce and garnish: Drizzle generously with the creamy gochujang sauce, then scatter sliced green onions and toasted sesame seeds over everything.
- Serve: Serve immediately while the beef is hot and crisp, with extra gochujang crema on the side.
Pro tip: Partially freeze the beef for 30-45 minutes before slicing — firm meat slices paper-thin, which is the secret to bulgogi’s signature tender-yet-crispy texture.
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Estimated nutrition per serving: 720 calories, 42g protein, 62g carbs, 32g fat.
