Bulgogi Bowls

Recipe adapted from Carlsbad Cravings.


  • 2 lbs. thinly sliced top sirloin, flank steak, or rib eye
  • Sesame oil


  • 1/2 c. soy sauce
  • 1/2 of an Asian pear, grated (may sub sweet apple like Fuji)
  • 6 TBSP brown sugar
  • 2 TBSP sweet Japanese rice wine (may sub dry sherry)
  • 2 TBSP sesame oil
  • 2 TBSP Gochuchang 
  • 8 garlic cloves, minced
  • 2 TBSP freshly grated ginger
  • 1 tsp. pepper
  • 6 Scallions chopped
  • Rice, salad greens, Cucumbers and Carrot salad, kimchi, etc.


  1. Add all of the marinade ingredients to a freezer bag and whisk to combine. Add steak and turn to coat. Cover and marinate 30 minutes at room temperature or refrigerate up to overnight (flank requires overnight).
  2. When ready to cook, let beef sit at room temperature for 30 minutes. Heat some sesame oil over medium high heat in a large skillet.
  3. Working in 4 batches, add meat (grabbing meat with tongs so excess marinade drips off) in a single layer and let sear 1-2 minutes. Flip and cook and addition 1-2 minutes or until browned but barely cooked through then add sesame seeds and stir to combine. Transfer to a plate and cover tightly with foil. Repeat.
  4. Assemble Bowls: Add salad greens and rice to bowl. Top with beef, cucumbers and carrots, kimchi, etc.

Bulgogi Bowls:

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