Description
A homemade beef bulgogi bowl featuring tender, marinated flank steak, toasted sesame rice, and fresh vegetables, ready in under 30 minutes.
Ingredients
Scale
- 1.5 pounds flank steak or sirloin, sliced thinly against the grain
- ½ cup low-sodium soy sauce
- 2 tablespoons light brown sugar
- 2 tablespoons toasted sesame oil
- 1 small Asian pear or Bosc pear, grated
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon freshly cracked black pepper
- 1 cup short-grain white rice
- 1 cup water
- 1 tablespoon toasted white sesame seeds
- 1 teaspoon sesame oil (for rice)
- 1 medium carrot, julienned
- 3 stalks green onions, sliced
- 1 large egg (optional)
- 1 tablespoon neutral oil (for searing)
Instructions
- Slice the beef thinly against the grain and place in a medium bowl.
- Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, and black pepper in a small bowl until sugar is dissolved.
- Pour marinade over the beef, toss to coat, and let marinate for at least 15 minutes (up to 2 hours).
- Rinse rice under cold water until water runs clear. Drain well.
- Cook rice with 1 cup water in a rice cooker or pot. If using a pot, bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Let sit covered for 10 minutes, then fluff.
- Stir toasted sesame seeds and 1 teaspoon sesame oil into the cooked rice. Keep warm.
- Heat a large skillet over high heat with neutral oil. Add beef in a single layer (cook in batches if needed).
- Sear beef for 2-3 minutes per side until caramelized and cooked through. Remove and set aside.
- Julienne carrots and slice green onions while beef cooks.
- Divide sesame rice among four bowls. Top with seared beef and marinade.
- Arrange carrots and green onions on top. Add a fried egg if desired.
- Sprinkle with extra toasted sesame seeds and serve immediately.
Notes
Slice beef against the grain for tenderness. Do not overcrowd the pan when searing to ensure caramelization. Rinse rice thoroughly to prevent gumminess. Toast sesame seeds for better flavor. The pear enzyme tenderizes the beef; kiwi can be used as a substitute but may make beef mushy if marinated too long.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl per person
- Calories: 450
- Sugar: 8
- Sodium: 800
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 50
- Fiber: 2
- Protein: 30
Keywords: beef bulgogi, korean food, homemade bulgogi, sesame rice, weeknight dinner, easy korean recipe, flank steak recipe