Description
Enjoy a flavorful and quick Korean beef bulgogi bowl featuring tender ribeye or sirloin marinated in a spicy, sweet, and savory gochujang sauce. This dish combines melted caramelized beef slices with steamed rice and garnishes for a comforting and authentic Korean meal ready in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 1.5 lbs Ribeye or Sirloin (Tender cuts provide rich flavor.)
- 0.5 cup Low-sodium Soy Sauce (Brings umami kick.)
- 3 tbsp Gochujang (Korean chili paste for spice.)
- 0.25 cup Grated Asian Pear (Natural sweetness for tenderizing.)
- 4 cloves Garlic, minced (Aromatic flavor.)
- 1 tbsp Fresh Ginger, grated (Adds warmth and spice.)
- 2 tbsp Brown Sugar (Balances flavors.)
- 2 tbsp Toasted Sesame Oil (Infuses nuttiness.)
- 1 tsp Black Pepper (Enhances overall flavor.)
- 2 tbsp Neutral Oil (For high-heat cooking.)
- 4 cups Steamed Rice (Comforting base.)
- 2 Green Onions, sliced (For garnish.)
- 1 tbsp Toasted Sesame Seeds (For garnish.)
Instructions
- Slice the Beef. Freeze the ribeye or sirloin for 20-30 minutes to firm it up, then slice thinly against the grain for optimal tenderness and texture.
- Prepare the Marinade. In a bowl, whisk together the low-sodium soy sauce, gochujang, grated Asian pear, minced garlic, grated fresh ginger, toasted sesame oil, brown sugar, and black pepper until fully combined and flavorful.
- Marinate the Beef. Add the thinly sliced beef to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate and tenderize the meat.
- Heat the Skillet. Preheat a skillet over high heat and add one teaspoon of neutral oil to allow for a high-heat sear without burning the marinade.
- Cook the Beef. Place a layer of marinated beef slices in the hot skillet, cooking for 1 to 2 minutes per side until caramelized and slightly charred, releasing delicious flavors.
- Repeat Cooking. Remove the cooked beef from the skillet, then repeat the process with the remaining beef to ensure even cooking without overcrowding.
- Serve Your Bowls. Arrange the cooked bulgogi beef over steamed rice, and garnish generously with sliced green onions and toasted sesame seeds for added texture and flavor.
Notes
- Freezing the beef slightly before slicing makes it easier to cut thin, even pieces.
- Grated Asian pear helps tenderize the meat naturally while adding a subtle sweetness.
- Use low-sodium soy sauce to better balance the saltiness with other ingredients.
- Cook the beef in batches to avoid overcrowding the pan, which prevents proper caramelization.
- Gochujang can be adjusted depending on your preferred spice level.
- This dish is best served immediately for optimal texture and flavor.
