Bulgogi Bowl Classic Korean

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A beloved Korean rice bowl starring thinly sliced beef marinated in soy sauce, Asian pear, and sesame oil, then seared until caramelized. Served over steamed rice with crisp vegetables, kimchi, a fried egg, and a drizzle of gochujang sauce for the ultimate weeknight bowl.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 9 gSugar
• 42 gProtein
• 920 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 8 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the bulgogi beef

• 1.5 lb thinly sliced ribeye or sirloin (partially frozen for easier slicing)
• 1/2 medium Asian pear, peeled and grated
• 1/2 small yellow onion, grated
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 2 tbsp mirin or rice wine
• 1/2 tsp freshly ground black pepper
• 4 green onions, sliced into 1-inch pieces

For the bowls

• 2 cups cooked short-grain white rice (warm)
• 1 Persian cucumber, thinly sliced
• 1 medium carrot, julienned
• 1 cup baby spinach, blanched and squeezed dry
• 1 cup napa cabbage kimchi, chopped
• 2 large eggs
• 1 tbsp neutral oil
• 1 tsp toasted sesame seeds
• 1 tbsp gochujang
• 1 tsp rice vinegar
• 1 tsp toasted sesame oil

Directions

1. In a large bowl, whisk together the grated Asian pear, grated onion, garlic, ginger, soy sauce, brown sugar, sesame oil, mirin, and black pepper until the sugar dissolves. Add the sliced beef and green onions, toss to coat thoroughly, cover, and marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
2. While the beef marinates, cook the short-grain rice according to package directions, then keep warm. In a small bowl, whisk the gochujang, rice vinegar, and 1 tsp sesame oil with 1 tablespoon of warm water until smooth; set aside as the sauce.
3. Heat 1 tablespoon of neutral oil in a large cast-iron skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, arrange the marinated beef in a single layer and sear for 90 seconds per side, until the edges are deeply caramelized and the meat is just cooked through. Transfer to a plate and tent loosely with foil.
4. Heat 1 teaspoon of oil in a small nonstick skillet over medium heat. Fry the eggs sunny-side up until the whites are set and the edges are lightly crisp, about 3 minutes, leaving the yolks runny.
5. To assemble each bowl, spoon 1/2 cup of warm rice into the base. Arrange the seared bulgogi on one side, then add a small mound each of cucumber, carrot, blanched spinach, and kimchi. Top with a fried egg, drizzle with the gochujang sauce, and finish with a sprinkle of toasted sesame seeds. Serve immediately while the egg yolk is still runny.
6. For a more traditional presentation, serve the components family-style in small dishes alongside the rice so each person can build their own bowl to taste.

Cook’s Notes

• Freeze the beef for 20-30 minutes before slicing to get those signature paper-thin bulgogi cuts that cook in seconds.
• If you can't find Asian pear, a grated Fuji or Bosc apple, or even 1/4 cup of unsweetened apple juice, works as a tenderizer and adds gentle sweetness.
• Don't skip the resting time in the marinade; the enzymes in the pear tenderize the beef and the sugars help develop that signature caramelized crust during searing.
• Serve with extra gochujang, ssamjang, or a squeeze of fresh lime to brighten the rich, savory beef.
• For a quick weeknight version, swap the freshly grated pear for 2 tablespoons of store-bought Asian pear syrup or honey.

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