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Bulgogi Beef Bowls
Bulgogi Beef Bowls

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Bulgogi Beef Bowls

Online recipe · as published / commonly shared

Servings: 4 · Prep 10 min · Cook 10 min · Marinating 1 hr · Total 20 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Korean barbecue beef in a sweet and savory marinade. Pear in the marinade tenderizes the meat.

If using packaged pre-sliced meat, separate the slices:

2 pounds thinly-sliced beef (rib eye or top sirloin) - see note

Remove any excess blood from the pre-sliced meat using paper towels.

Marinade

Mix all the marinade ingredients in a bowl:

6 tablespoons soy sauce

3 tablespoons water

4 tablespoons sugar (or you can use 2 T sugar 2 T honey) Use 3 T total for less sweetness

2 tablespoons rice wine or mirin

2 tablespoons minced garlic (about 5 to 6 plump cloves)

2 tablespoons sesame oil

2 teaspoons sesame seeds

1/2 Korean/Asian pear, blended/grated or bosc pear or apple (sweet variety-honey crisp, Fuji, red delicious, etc.)

⅛ teaspoon pepper

Place the meat and vegetables in a large bowl:

3 scallions, cut into 2-inch pieces

1 small onion, thinly sliced

1 small carrot, thinly sliced - optional

Add:

the marinade

Toss gently to combine everything well. Marinate the meat for 30 minutes to an hour, up to overnight.

Grilling

Grill the meat on a charcoal or gas grill until slightly caramelized. Or pan fry it in a skillet over high heat until slightly caramelized. If pan searing, preheat the pan until very hot, then cook until slightly caramelized. Do not crowd the skillet.

OR Stir-frying

Preheat the pan, and add the meat over high heat. Crowding the pan is fine; it makes liquid, so the meat cooks in its own juice. Cook until the meat is no longer pink. For some sauce at the end, use all the marinade.

To serve Seoul-style (Optional)

Thinly slice:

To serve bulgogi Seoul-style (optional): 3 scallions

Season 2 cups of water or broth with 1 teaspoon of soy sauce:

2 cups water, dashima broth, or beef broth

To serve bulgogi Seoul-style (optional): 1 teaspoon soy sauce

Heat the pan, and add the meat. Top it with the scallions and mushrooms:

1 pack enoki mushrooms (stems removed)

Add about half of the broth around the edges along with the noodles:

3 ounces potato starch noodles (soaked in hot water for 20 minutes and drained)

Add more liquid as the level drops during cooking.

Citations

Cookbook ancestor

Affiliate: buy the book

Reference: Maangchi's Real Korean Cooking by Maangchi with Lauren Chattman (2015). Publisher: Harvest, 2015 edition, hardcover, ISBN 978-0544129894.

We put this together for personal use. See the citations. This is not a cookbook reprint.