BEEF BULGOGI and rice
Looking for a sweet, savory, and umami-packed dish that feels like takeout but tastes even better? This Beef Bulgogi and Rice is a Korean BBQ classic that’s quick enough for weeknights and perfect for meal prep. Thinly sliced ribeye gets marinated in a rich blend of soy, pear, and sesame, then seared to perfection and served over steamy white rice.
🥬INGREDIENTS
Meat:
1.5 lbs beef ribeye or sirloin, thinly sliced against the grain
Marinade:
1/2 cup low-sodium soy sauce
2 tbsp brown sugar
1 tbsp honey
1/2 grated Asian pear (or Bosc pear)
1/2 onion, grated
4 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp sesame oil
1 tbsp mirin (optional)
1 tsp black pepper
1 tsp gochujang (optional, for heat)
For Cooking & Serving:
1 tbsp neutral oil (like avocado or canola)
1 tsp sesame seeds
2 green onions, sliced
1.5 cups jasmine or short-grain rice (cooked)
Optional: fried egg, kimchi, or pickled radish for garnish
🔥INSTRUCTIONS
1. Marinate the Beef:
In a bowl, whisk together all marinade ingredients until combined. Add sliced beef and toss until well-coated. Cover and marinate for at least 1 hour in the fridge, or overnight for best flavor.
2. Cook the Rice:
Rinse rice until the water runs clear. Cook using your preferred method and keep warm.
3. Sear the Beef:
Heat oil in a cast iron skillet or wok over high heat. Working in batches, sear the marinated beef for 2–3 minutes per side until caramelized. Don’t overcrowd the pan!
4. Assemble the Bowls:
Scoop warm rice into bowls. Top with sizzling hot bulgogi, sesame seeds, and green onions. Optional: add a fried egg, kimchi, or sliced cucumbers for a full meal.
🧠PRO TIPS
Freeze the beef for 30 minutes before slicing for cleaner, thinner cuts.
Don’t skip the pear – it helps tenderize the meat naturally.
Toast your sesame seeds briefly in a dry pan to enhance their flavor.
SERVING SUGGESTIONS
Wrap it in lettuce leaves for a low-carb option
Add a soft-boiled or fried egg for extra richness
Serve with steamed veggies or a Korean cucumber salad
🔎estimated MACROs
Estimated Yield:
4 servings
Per Serving (without toppings):
Calories: ~520 kcal
Protein: ~34g
Carbohydrates: ~45g
Fat: ~22g