Description
Korean beef bulgogi bowls are a sweet, savory, and addictive weeknight dinner that comes together in about 30 minutes. Using flank steak marinated in a homemade sauce with Asian pear, this recipe delivers restaurant-quality results with simple, pantry-friendly ingredients.
Ingredients
Scale
- 1.5 pounds flank steak, sliced thinly against the grain
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 medium Asian pear, grated
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 2 cups cooked short-grain white rice
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions, sliced thin
- Kimchi, fried egg, or sriracha for serving (optional)
Instructions
- Slice the flank steak against the grain into thin strips, about 1/4 inch thick.
- In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, grated pear, minced ginger, minced garlic, and black pepper until the sugar is dissolved.
- Add the sliced beef to the marinade, tossing to coat. Marinate for at least 15 minutes (or up to 24 hours in the refrigerator).
- Heat a large skillet or griddle over medium-high heat until hot but not smoking.
- Add the beef and marinade to the pan in a single layer (cook in batches if necessary to avoid crowding).
- Cook undisturbed for 2-3 minutes to create a caramelized crust, then flip and cook for another 2-3 minutes until browned and cooked through.
- Divide hot steamed rice among serving bowls.
- Spoon the hot beef and juices over the rice.
- Garnish with toasted sesame seeds and sliced green onions.
- Serve immediately with optional toppings like kimchi, fried eggs, or sriracha.
Notes
Slice the beef against the grain to ensure tenderness. Do not marinate for more than 24 hours as the pear enzymes can make the meat mushy. Cook the beef in batches if your pan is small to ensure proper searing and caramelization rather than steaming. Toast sesame seeds in a dry pan for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 450
- Sugar: 12
- Sodium: 900
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
Keywords: Korean beef bulgogi, bulgogi bowls, flank steak recipe, easy weeknight dinner, Korean food, Asian pear marinade, quick beef recipes