Soy Sauce Beef Bulgogi Bowl Recipe

Cook rice

Rinse 2 cups rice under cold water until water runs mostly clear. Combine rinsed rice and 2.25 cups water in a pot or rice cooker. If using a pot, bring to a boil, then reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff before serving.

Prepare vegetables

Thinly slice the onion and mushrooms, julienne the carrot, slice green onions (separate white and green parts). Mince garlic and grate ginger. If using spinach, rinse and drain.

Make the marinade

In a large bowl whisk together 1 cup soy sauce, 2 tbsp brown sugar, 2 tbsp mirin, 1 tbsp sesame oil, minced garlic, grated ginger, 1 tsp black pepper and 1 tsp gochujang (if using). Stir until sugar dissolves.

Marinate beef

Add thinly sliced flank steak, the thinly sliced onion, and the white parts of green onion to the marinade. Toss to coat thoroughly. Cover and refrigerate at least 30 minutes, ideally 1–2 hours (up to 6 hours) for better flavor. Remove from fridge 15 minutes before cooking to come toward room temperature.

Cook beef

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbsp neutral oil and swirl to coat. Working in batches so the pan stays hot, add marinated beef and onions in a single layer. Sear without overcrowding for 1–2 minutes, then stir and continue cooking 2–3 more minutes until beef is browned and cooked through. If liquid accumulates, increase heat to evaporate. Transfer cooked beef to a plate and keep warm. Repeat with remaining beef.

Sauté mushrooms and carrots

In the same pan over medium-high, add a splash more oil if needed. Add sliced mushrooms and julienned carrots. Sauté 3–4 minutes until mushrooms are softened and carrots are tender-crisp. Season lightly with a pinch of salt and a few grinds of black pepper.

Wilt greens (optional)

Push vegetables to the side and add the spinach (or bok choy). Cook 1–2 minutes until wilted. Combine with mushrooms and carrots.

Finish and combine

Return the cooked beef and any accumulated juices to the pan with the vegetables. Toss together over medium heat for 1 minute so flavors meld. Taste and adjust seasoning: add up to 1 tbsp soy sauce for saltiness, or 1 tsp brown sugar if you want more sweetness. Stir in sliced green onion greens and sprinkle toasted sesame seeds and red pepper flakes if using.

Serve

Divide cooked rice among 4 bowls. Top each bowl with a generous portion of bulgogi and sautéed vegetables. Garnish with additional green onion, a wedge of lemon or lime if desired, and an extra sprinkle of sesame seeds. Serve immediately.