Korean Bulgogi Beef Bowls with Brown Rice and Kimchi

Why You’ll Love This Recipe

• Classic bulgogi flavors—sweet-savory soy, ginger, and garlic—ready on a weeknight.
• Lean beef and nutty brown rice make a balanced, satisfying bowl.
• Bright, crunchy toppings (carrot, scallion, sesame) and tangy kimchi for contrast.
• Flexible: cook in a skillet, grill pan, or wok with the same great results.

Grocery List

• Produce: Fresh ginger, garlic, scallions, carrots, Asian pear or apple (optional), kimchi
• Dairy: None
• Pantry: 1 lb lean beef (sirloin or flank), brown rice, low-sodium soy sauce, dark brown sugar, mirin or rice vinegar, toasted sesame oil, neutral high-heat oil, toasted sesame seeds, salt, black pepper, crushed red pepper flakes (optional)

Full Ingredients

Beef and Marinade

• 1 lb (450 g) lean beef sirloin, flank, or top round, sliced across the grain about 1/8 inch thick
• 1/3 cup (80 ml) low-sodium soy sauce
• 2 tbsp (25 g) dark brown sugar, packed
• 1 tbsp mirin or rice wine (or 1 tsp rice vinegar + 1 tsp extra brown sugar)
• 1 tbsp fresh ginger, finely grated
• 4 garlic cloves, minced (about 1 tbsp)
• 2 tsp toasted sesame oil
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional, for mild heat)
• 1/2 small Asian pear or crisp apple, finely grated (about 1/2 cup), optional but recommended
• 2 tbsp neutral high-heat oil (avocado, canola, or grapeseed), for cooking
• 4–5 scallions, cut into 1-inch pieces; keep whites and greens separate
• 1 tbsp toasted sesame seeds

Bowls and Toppings

• 1 cup (200 g) long-grain brown rice, rinsed
• 2 1/4 cups (540 ml) water
• 1/4 tsp fine sea salt
• 1 cup kimchi, chopped into bite-size pieces
• 1 cup shredded carrots (about 1 large carrot)
• Optional: 1–2 tsp gochujang for extra heat (stir into the glaze)

Step-by-Step Instructions

Step 1: Chill and slice the beef thinly

Place the beef in the freezer for 15–20 minutes to firm up slightly. This makes ultra-thin slicing much easier. Using a sharp knife, slice across the grain into 1/8-inch-thick pieces. Trim any large pockets of fat.

Step 2: Make the bulgogi marinade and marinate

In a large bowl, whisk together the soy sauce, dark brown sugar, mirin, ginger, garlic, sesame oil, black pepper, and red pepper flakes (if using). Fold in the grated Asian pear or apple, if using. Add the sliced beef and toss to coat every piece. Cover and refrigerate for 30 minutes (up to 24 hours for deeper flavor).

Step 3: Cook the brown rice

Rinse the brown rice under cool water until the water runs mostly clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil over medium-high heat, then reduce to the lowest simmer, cover, and cook for 35–40 minutes. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork.

Step 4: Prep toppings and heat the pan

While the rice cooks and the beef marinates, slice the scallions and separate whites from greens. Shred the carrots and chop the kimchi. Place a large cast-iron skillet, carbon-steel skillet, or wok over high heat for 2–3 minutes until very hot. The pan surface should be around 400–450°F; a drop of water should sizzle and evaporate immediately.

Step 5: Stir-fry the beef in batches

Add 2–3 tsp neutral oil to the hot pan. Working in 3–4 batches to avoid crowding, add a single layer of beef (letting excess marinade drip off). Sear for 60–90 seconds, then flip and cook 30–60 seconds more until browned at the edges with a slight char. Transfer each batch to a plate. Repeat, adding a little more oil as needed. If you use an instant-read thermometer on a thicker piece, aim for about 145°F for medium; with thin slices, visual doneness is best.

Step 6: Glaze, add scallions, and sesame

Pour the remaining marinade into the empty hot skillet and bring to a full boil for 60–90 seconds to cook it thoroughly and reduce slightly. For a spicier glaze, whisk in 1–2 tsp gochujang. Return all beef to the pan along with the scallion greens. Toss for 30–60 seconds until glossy and coated. Sprinkle in the sesame seeds. Taste and adjust with a splash more soy or a pinch of sugar if needed.

Step 7: Assemble the bowls

Spoon a bed of warm brown rice into each bowl. Top with the bulgogi beef, a handful of shredded carrots, and a scoop of kimchi. Garnish with extra sesame seeds and the reserved scallion greens. Serve immediately.

Pro Tips

• Freeze-to-slice: A brief 15–20 minute freeze makes paper-thin slicing simple.
• Don’t overcrowd: Searing in batches prevents steaming and gives you that bulgogi char.
• Pear power: Grated Asian pear (or apple) adds subtle sweetness and helps tenderize lean cuts.
• Pan temperature matters: A ripping-hot skillet (about 425°F surface) equals faster browning and better flavor.
• Use the marinade as glaze: Always boil leftover marinade before using it as a sauce.

Variations

• Spicy gochujang bulgogi: Whisk 1–2 tbsp gochujang into the marinade for more heat and depth.
• Lettuce-wrap style: Swap rice for crisp lettuce leaves and add cucumber sticks for crunch.
• Chicken or tofu: Use thinly sliced chicken thighs or pressed extra-firm tofu; follow the same marinade and searing steps.

Storage & Make-Ahead

Marinate the beef up to 24 hours in advance. Cooked bulgogi keeps 3–4 days in an airtight container in the refrigerator; reheat in a hot skillet 1–2 minutes to preserve texture. Cooked brown rice keeps 4 days refrigerated or up to 1 month frozen (cool completely before freezing; reheat with a splash of water). Kimchi and raw carrots should be added fresh when serving.

Nutrition (per serving)

Approximate values: 540 calories; 29 g protein; 58 g carbohydrates; 17 g fat; 5 g fiber; 950 mg sodium. Values will vary based on exact ingredients and kimchi brand.