Bulgogi Bowl Recipe

Rinse the rice under cold water until the water runs nearly clear to remove excess starch. Drain well.

Combine rinsed rice, 2.25 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer and cover.

Cook for 15 minutes without lifting the lid. After 15 minutes, turn off heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Prepare the beef: if not already very thin, freeze the beef for 20–30 minutes to firm it up, then slice thinly (about 1/8-inch). Pat slices dry with paper towel.

Make the marinade: in a bowl combine 4 tbs soy sauce, 2 tbs brown sugar, 1 tbs mirin, 1 tbs sesame oil, 3 tsp minced garlic, 1 tsp grated ginger, 1 tsp gochujang (optional), 2 tbs thinly sliced green onion, and 1/2 tsp black pepper. Stir until sugar dissolves.

Marinate the beef: place beef slices in the marinade, toss to coat thoroughly, and let sit for at least 20 minutes at room temperature or up to 2 hours in the refrigerator. If refrigerating, bring back to room temp for 15 minutes before cooking.

Cook the beef: heat 1 tbs vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add marinated beef in a single layer (cook in batches if necessary to avoid overcrowding). Sear 1–2 minutes per side until browned and cooked through, stirring once or twice. Spoon any remaining marinade into the pan and cook 30–60 seconds until slightly thickened and glossy.

Finish: remove from heat and stir in 1 tsp toasted sesame seeds and additional sliced green onion if desired.

Prepare vegetables: while beef marinates or cooks, assemble toppings — rinse spinach/greens and pat dry, julienne carrots, thinly slice cucumber, and chop scallions.

Quick warm/steam (optional): briefly blanch spinach in boiling water for 20 seconds, then drain and squeeze out excess water. Dress lightly with a drop of sesame oil and pinch of salt if serving warm.

Assemble bowls: divide warm rice between 4 bowls (about 1/2 cup cooked rice per serving if you want lighter bowls; adjust to preference). Arrange a portion of cooked bulgogi over rice (about 4 oz beef per serving). Add spinach/greens, carrot, cucumber, kimchi and pickled radish to each bowl in sections.

Garnish and sauce: drizzle a little extra sesame oil over each bowl, sprinkle with remaining sesame seeds and scallions, add nori strips if using, and serve gochujang or sriracha on the side for extra heat.