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Korean Beef Bulgogi Bowls
Thinly sliced ribeye marinated in a blended soy sauce, Asian pear, and sesame marinade — caramelized over high heat and served over steamed rice with sautéed greens. 34g protein per serving, kid-friendly, zero spice, and the most flavorful beef bowl your family will ever eat. Inspired by Peter Lee (@peter.wj.lee on TikTok).
Ingredients
For the marinade:
- ⅓ cup soy sauce, or coconut aminos
- 3 tbsp brown sugar, reduce to 2 tbsp if using coconut aminos
- 2 tbsp sesame oil
- ½ Asian pear, peeled and chopped
- 4 green onions, white and light green parts only
- 6 cloves garlic
- Pinch of fresh ginger, optional
- ½ tsp black pepper
For the beef:
- 3 lbs thinly sliced ribeye, pre-sliced bulgogi beef
- ¼ yellow onion, thinly sliced
- 1 tbsp neutral oil
To serve:
- Steamed white rice or japchae noodles
- Sautéed spinach or bok choy
- Shaved green onion, pa-chae
- Toasted sesame seeds
Instructions
- Blend soy sauce, brown sugar, sesame oil, Asian pear, green onion whites, garlic, ginger, and black pepper until completely smooth.
- Pour marinade over sliced ribeye. Toss to coat. Marinate 30 minutes to 2 hours in the refrigerator.
- Make the pa-chae: slice dark green onion tops into hair-thin strips, soak in ice water 5–10 minutes until curly. Drain and pat dry.
- This step is critical — do not crowd the pan. Working in batches, shake excess marinade off the beef and add it to the hot pan in a single layer. Add the thinly sliced yellow onion and cook 2–3 minutes per batch without touching it, then toss and cook another minute until sticky, caramelized, and cooked through. Remove each batch before adding the next. Crowding the pan steams the beef instead of searing it, and you lose all the caramelization.
- Serve over steamed rice or japchae noodles with sautéed greens. Top with pa-chae and toasted sesame seeds.
Notes
- Do not crowd the pan — cook in batches or the beef steams instead of caramelizes.
- Shake off excess marinade before each batch goes in the pan.
- Pre-sliced bulgogi beef from H Mart is ideal — already cut to the right thickness.
- Marinate no longer than 2 hours — the pear enzymes over-tenderize the beef overnight.
- For a leaner version, use flank steak or sirloin.
Calories: 500kcal, Carbohydrates: 8g, Protein: 34g, Fat: 36g
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