Korean Beef Bulgogi Bowl Recipe

Rinse and Cook Rice

Rinse 2 cups jasmine rice under cold water until the water runs nearly clear to remove excess starch. Combine rinsed rice, 480 ml water and 1 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork just before serving.

Prepare Marinade and Marinate Beef

In a bowl, whisk together 6 tbs soy sauce, 2 tbs brown sugar, 1 tbs mirin, 1 tbs sesame oil, 4 minced garlic cloves, 1 tsp grated ginger, 1 tsp gochujang (if using), 0.5 cup grated Asian pear or apple (if using), and the white and pale-green parts of 3 sliced green onions. Add the thinly sliced beef and massage the marinade into the meat so each piece is well coated. Cover and refrigerate at least 30 minutes, preferably 2 hours for best flavor.

Cook the Beef

Heat a large skillet or cast-iron pan over high heat until very hot. Add 1 tbs vegetable oil and swirl to coat. Add marinated beef in a single layer (work in batches if needed to avoid crowding). Sear 1–2 minutes per side, stirring occasionally, until beef is browned and just cooked through. As beef cooks, scrape browned bits into the pan and stir. Reduce heat to medium-high if marinade begins to burn. Transfer cooked beef to a plate. Sprinkle with 1 tsp toasted sesame seeds and remaining sliced scallion greens for garnish.

While the beef is marinating or cooking, bring an inch of water to a simmer in a pot fitted with a steamer basket. Add 3 cups broccoli florets to the basket, cover, and steam 3–5 minutes until bright green and tender-crisp. Remove from steamer and toss with 0.5 tsp sesame oil and a pinch of salt to taste. Keep warm until plating.

Divide the fluffed jasmine rice among 4 bowls (about 1/2 cup cooked rice per serving if making 4; adjust if serving size differs). Top each bowl with a portion of cooked bulgogi (about 4 oz/115 g raw-equivalent beef per serving), a portion of steamed broccoli (about 3/4 cup), and 1/4 cup kimchi. Garnish bowls with sliced scallion greens and additional toasted sesame seeds. Drizzle any reserved pan juices from the beef over the bowls for extra flavor.

Serve each bulgogi bowl with the guest’s choice of a side: a small mixed greens salad dressed with 2 tbs vinaigrette or the soup of the day. Provide kimchi on the side if guests would like extra.