Korean Beef Bowl (Bulgogi-Style)

Name: Korean Beef Bowl (Bulgogi-Style)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 1/2 lbs flank steak, sliced very thin against the grain; 1/4 cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 1 Asian pear or Bosc pear, grated; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon rice vinegar; 1 tablespoon vegetable oil; 3 cups cooked white rice; 4 large eggs; 1 cup shredded carrot; 1 cup cucumber, sliced into half-moons; 2 green onions, sliced; 1 tablespoon toasted sesame seeds; Gochujang for serving

Bulgogi-style beef bowl: thin-sliced flank steak marinated in soy, grated pear, garlic and sesame, seared in a hot skillet and piled over rice with a runny fried egg.

byHonest Cooking

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In my book, a good bulgogi-style beef bowl is one of the fastest ways to get a proper dinner on the table on a weeknight. Thin slices of flank steak are marinated in soy sauce, sesame oil, brown sugar, and grated Asian pear, seared hard in a hot pan, then piled over rice with shredded carrot, cucumber, and a runny fried egg on top. Freeze the flank steak for about 20 minutes before slicing. This firms it up just enough to cut paper-thin slices, which is essential for getting a good sear without overcooking the meat.

The grated Asian pear in the marinade is not a trendy addition. It is traditional, and it works as a natural tenderizer while adding a subtle sweetness. Cook the beef in small batches so the pan stays hot. Overcrowding means steaming, and steamed bulgogi is sad bulgogi. A drizzle of gochujang on top adds heat if you want it. Shredded carrot and sliced cucumber on the side add crunch and take about five minutes to prep.

Marinating the Beef

Freeze the flank steak for about twenty minutes to firm it up, then slice it very thin against the grain. The slices should be almost translucent. In a bowl, whisk together the soy sauce, brown sugar, sesame oil, grated Asian pear, minced garlic, grated ginger, and rice vinegar. Add the sliced beef and toss until every piece is coated. Marinate for at least fifteen minutes at room temperature, or refrigerate for up to two hours. The pear enzymes tenderize the meat as it sits.

Cooking the Beef in Batches

Heat a large skillet or wok over high heat until smoking. Add one tablespoon of vegetable oil. Working in batches to avoid crowding, add the marinated beef in a single layer. Let it sit without stirring for one to two minutes to develop a caramelized crust, then flip and cook for another minute. The beef should be charred at the edges but still tender. Remove each batch to a plate and repeat with the remaining beef.

Assembling the Bowls

While the beef cooks, fry the eggs sunny-side up in a separate skillet until the whites are set but the yolks are still runny. Divide the steamed rice among four bowls. Top with the cooked bulgogi beef, shredded carrots, and sliced cucumber. Place a fried egg on top of each bowl. Garnish with sliced green onions and toasted sesame seeds. Serve with gochujang on the side for extra heat.

Frequently Asked Questions

Can I use a different cut of beef?

Sirloin or ribeye work in place of flank steak. Freeze the steak for about 20 minutes first so you can slice it paper-thin against the grain.

What if I can’t find an Asian pear?

A Bosc pear works; the recipe card lists it as an option. The grated pear sweetens the marinade and its enzymes tenderize the beef, so I would not leave the fruit out.

Can I make the beef ahead?

You can marinate it for up to 2 hours in the fridge, but cook it right before serving. The caramelized crust does not hold up once the beef is reheated.

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