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Savory Caramelized Beef Bulgogi Bowls

Caramelized Beef Bulgogi Bowl with Tender Steak & Rice

  • Author: AlmaHerzog
  • Total Time: 12 hours 45 minutes
  • Yield: 4 servings 1x
  • Diet: Dairy-Free

Description

This Beef Bulgogi Bowl recipe is inspired by favorite Korean BBQ experiences, layering tender, caramelized strips of steak with fluffy rice and fresh banchan into a hearty, satisfying weeknight dinner.

Ingredients

Scale
  • 2 pounds ribeye or tender steak of choice, thinly sliced against the grain into 1/8-inch strips
  • 1–2 tablespoons vegetable oil
  • 8 ounces fresh mung bean sprouts
  • 2 green onions, thinly sliced
  • 3 cups cooked white rice
  • 1/2 cup shoyu (or low-sodium soy sauce or tamari)
  • 1/3 cup lightly packed dark brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon gochujang
  • 4 cloves garlic
  • 1 small Asian pear, peeled, cored, and roughly chopped
  • 1 small yellow onion, peeled and roughly chopped
  • 1-inch piece fresh ginger, peeled and roughly chopped
  • Kosher salt and ground black pepper, to season
  • Optional for serving: leafy lettuce, shredded Napa cabbage, kimchi, toasted sesame seeds

Instructions

  1. Step: Combine shoyu, brown sugar, rice vinegar, sesame oil, gochujang, garlic, Asian pear, onion, and ginger in a blender or food processor. Season with 1 teaspoon kosher salt and black pepper; blend until smooth.
  2. Step: Place sliced steak in a large bowl or bag, pour marinade over it, and toss to coat thoroughly. Refrigerate for at least 12 hours.
  3. Step: Remove beef from the refrigerator 30-60 minutes before cooking. Preheat oven broiler to high and line a baking sheet with foil.
  4. Step: Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear beef in batches for 1 minute per side, then transfer to the prepared baking sheet.
  5. Step: Place the baking sheet under the broiler for 2-3 minutes, rotating halfway through, until edges are charred and caramelized.
  6. Step: In the same skillet, sauté mung bean sprouts and green onions with salt and pepper until just warm and crisp.
  7. Step: Assemble bowls by layering rice, caramelized beef, sautéed sprouts, and your choice of fresh greens or kimchi.

Notes

For easier slicing, freeze the steak for 30-60 minutes until firm. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Main Dishes
  • Method: Stovetop, Broil
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 580 kcal
  • Sugar: 18 g
  • Sodium: 950 mg
  • Fat: 22 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 3 g
  • Protein: 42 g
  • Cholesterol: 110 mg

Keywords: Beef Bulgogi, Rice Bowl, Korean-Inspired, Steak, Weeknight Dinner, Gluten-Free Option

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Find it online: https://easydashrecipes.com/caramelized-beef-bulgogi-bowl-with-tender-steak-rice-22940279347132310/