Name: Caramelized Beef Bulgogi Bowl with Tender Steak & Rice Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 12 h 45 min
Cuisine: Korean
Ingredients: 2 pounds ribeye or tender steak, thinly sliced against the grain into ⅛-inch strips; 1–2 tablespoons vegetable oil; 3 cups cooked white rice; 8 ounces fresh mung bean sprouts; 2 green onions, thinly sliced; Leafy lettuce or finely shredded Napa cabbage, for serving; Kimchi or pickled vegetables, for serving (e.g., Mom’s Quick Cucumber Kimchi); Gochujang aioli, for serving (optional); Toasted sesame seeds, for garnish (optional); ½ cup shoyu (soy sauce, or low-sodium soy sauce/tamari); ⅓ cup lightly packed dark brown sugar (or light brown sugar); 2 tablespoons mirin or rice wine; 2 tablespoons toasted sesame oil; 1 tablespoon gochujang; 4 cloves garlic; 1 small Asian pear, peeled, cored, and roughly chopped (or Pink Lady apple or Bosc pear); 1 small yellow onion, peeled and roughly chopped; 1-inch piece fresh ginger, peeled and roughly chopped; Kosher salt and ground black pepper, to taste

Jump to Recipe· 4.3 from 61 reviews

If you’ve ever wished you could capture the magic of Korean BBQ right in your own kitchen, this Caramelized Beef Bulgogi Bowl with Tender Steak & Rice Recipe is the answer to your cravings. Imagine tender, thinly sliced steak soaked in a luscious, sweet-savory marinade that caramelizes beautifully as it cooks, layered over fluffy white rice and complemented with crisp mung bean sprouts and your favorite Korean sides. This bowl isn’t just a meal; it’s a celebration of flavors and textures that come together effortlessly to brighten up any weeknight dinner. Prepare to fall head over heels for this bowl that balances tender steak, caramelized goodness, and fresh, vibrant accompaniments in every bite.

Ingredients You’ll Need

The image shows a white marbled surface with several ingredients arranged neatly. At the top right, there is a cutting board holding several thin strips of raw red meat marbled with white fat, and a chef’s knife with a black handle sits on the right side of the board. To the left of the board, there is a small white bowl filled with chopped green onions. Below the bowl, a clear glass bowl contains long white bean sprouts with yellow tips. Next to the bowls on the bottom left is a glass jug with an orange-brown sauce inside. On the bottom right, there is a white bowl filled with plain cooked rice. All elements are well-lit with bright natural light, and everything is placed on a clean white marbled surface photo taken with an iphone --ar 4:5 --v 7

To make this Caramelized Beef Bulgogi Bowl with Tender Steak & Rice Recipe truly shine, the ingredients are refreshingly simple yet pack serious punch. Each item plays a unique role, from the tenderizing marinade to the crisp, fresh vegetables that add color and crunch.

2 pounds ribeye or tender steak: Thinly sliced against the grain, this steak is the star that ensures tenderness and rich flavor.
Grandma Marian’s bulgogi marinade: A perfect balance of soy sauce, brown sugar, garlic, and Asian pear that caramelizes beautifully.
1–2 tablespoons vegetable oil: Helps sear the beef to that perfect golden caramelized finish.
8 ounces fresh mung bean sprouts: Adds a lovely crisp texture and subtle earthiness.
2 green onions: Thinly sliced for a mild onion bite and fresh pop of green color.
3 cups cooked white rice: The fluffy base that soaks up all the delicious juices and flavors.
Assorted Korean sides for serving: Think leafy lettuce, Napa cabbage, kimchi, pickled cucumbers, gochujang aioli or toasted sesame seeds to bring the bowl to life.

How to Make Caramelized Beef Bulgogi Bowl with Tender Steak & Rice Recipe

Step 1: Prepare the Bulgogi Marinade

Begin by combining Grandma Marian’s bulgogi marinade ingredients in a blender or food processor—this includes shoyu, brown sugar, mirin, sesame oil, gochujang, garlic, Asian pear, onion, and fresh ginger. The magic here is in the blend of sweetness and umami that will tenderize the steak and impart that iconic caramelized glaze. Season with kosher salt and pepper to taste and pulse until everything is well combined into a fragrant, rich marinade.

Step 2: Marinate the Steak

Place your thinly sliced steak into a large bowl or resealable bag and pour the marinade over it, tossing to make sure every piece is thoroughly coated. This step is crucial because the longer the steak marinates (at least 12 hours to 3 days), the more deeply infused it becomes with those intense flavors and tender texture you’re aiming for.

Step 3: Prep for Cooking

About 30 minutes to an hour before you want to cook, take the marinated beef out of the refrigerator to let it warm slightly—this ensures even cooking. At this point, cook your rice and prepare any toppings or side dishes you plan to serve with your bowl. Preheat your oven broiler and position a rack directly underneath it, then line a large baking sheet with foil to catch any drippings during broiling.

Step 4: Sear the Bulgogi Beef

Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. When it’s hot and shimmering, start searing the beef in batches to avoid overcrowding. Place small handfuls carefully and spread them into an even layer. Sear for 1 minute before flipping to cook for an additional 30 seconds. Transfer seared beef to your foil-lined baking sheet. Repeat until all beef is cooked, discarding any leftover marinade.

Step 5: Finish Under the Broiler

Slide the baking sheet with the seared beef under the preheated broiler for 2-3 minutes, rotating halfway through to ensure even browning. This step caramelizes the marinade further, giving the steak those irresistible crispy edges and rich, deep flavor notes that define this recipe.

Step 6: Cook the Mung Bean Sprouts

Reuse the skillet on medium-high heat to quickly sauté mung bean sprouts and green onions with a pinch of salt and pepper. This warms the sprouts just enough to maintain their crisp texture while soaking in the savory fond left behind by the beef, making them an ideal topping.

Step 7: Assemble Your Caramelized Beef Bulgogi Bowl with Tender Steak & Rice Recipe

Place a generous scoop of fluffy cooked rice in a shallow bowl, then layer on your caramelized beef strips, sautéed mung beans, and green onions. Add any favorite Korean sides like kimchi or shredded Napa cabbage to elevate your bowl into a vibrant flavor experience. This dish invites your creativity—feel free to add roasted veggies or a drizzle of gochujang aioli for extra flair.

How to Serve Caramelized Beef Bulgogi Bowl with Tender Steak & Rice Recipe

A black baking tray lined with silver foil holds many thin strips of cooked meat spread across it. The meat strips are dark brown, almost black in places, showing a crispy texture with some burnt spots. The foil lining has scattered small bits of seasoning and tiny burnt crumbs around the meat. The tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The garnishes you choose bring your bowl from delicious to dazzling. Fresh leafy lettuce or Napa cabbage add crisp freshness, while a sprinkle of toasted sesame seeds introduces a toasty nutty crunch. Don’t forget about a dollop of gochujang aioli to spice things up, perfectly marrying creamy heat with sweet caramelized beef.

Side Dishes

Serve this bowl with classic Korean banchan to keep the meal authentic and exciting. Kimchi, either traditional napa cabbage or a quick cucumber kimchi, provides a tangy bite that cuts through the richness of the steak. Additional sides like roasted broccoli, pickled vegetables, or even miso soup complement the flavors beautifully without stealing the spotlight.

Creative Ways to Present

For a festive presentation, try layering each component in a clear glass bowl so those radiant colors and textures shine through. Or create build-your-own bowls at your next dinner party, letting guests pile on their favorite toppings and sides. This interactive approach amplifies the fun and brings friends and family together over a shared love of good food.

Make Ahead and Storage

Storing Leftovers

Leftover bulgogi beef and sides store wonderfully in airtight containers in the refrigerator for up to 3 days. Keep rice separate to maintain the best texture, and be sure to cool everything before sealing to avoid sogginess. This way, you can enjoy a quick reheated version without losing any of the dish’s charm.

Freezing

If you want to make this Caramelized Beef Bulgogi Bowl with Tender Steak & Rice Recipe a freezer-friendly meal, freeze the cooked beef and rice separately in freezer-safe bags or containers for up to 2 months. This keeps flavors intact and textures better upon reheating. Avoid freezing fresh veggie toppings; add those fresh when ready to serve.

Reheating

When reheating, gently warm the beef in a skillet or in the microwave until just heated through to preserve tenderness. Warm rice separately for best fluffiness. Reheat mung bean sprouts quickly in a pan or microwave to keep their crisp bite. Add fresh garnishes and sides after reheating for the ideal bowl experience.

FAQs

Can I use other cuts of beef for this recipe?

Absolutely! While ribeye is tender and flavorful, you can use sirloin, flank steak, or skirt steak as alternatives—just be sure to slice thinly against the grain for maximum tenderness.

Is it necessary to marinate the beef so long?

Marinating for at least 12 hours really helps break down the meat fibers and infuse deep flavor. If you’re short on time, even an hour will add flavor, but longer marinating yields the best results.

What can I use if I can’t find Asian pear?

Asian pear adds sweetness and tenderizes, but you can substitute with a Pink Lady apple or a Bosc pear. Both provide similar sweetness and texture for the marinade.

Can I make this recipe gluten-free?

Yes! Use tamari or a gluten-free soy sauce substitute in Grandma Marian’s bulgogi marinade, and double-check other condiments to ensure they’re gluten-free.

How spicy is the bulgogi marinade?

The marinade has a mild kick thanks to the gochujang, but it’s balanced with sweet and savory elements. You can adjust the spice by adding less or more gochujang according to your taste preference.

Final Thoughts

This Caramelized Beef Bulgogi Bowl with Tender Steak & Rice Recipe is one of those dishes that feels like a warm hug from the kitchen, perfect for sharing or savoring solo. It brings together the best of Korean BBQ in a bowl that’s approachable, delicious, and bursting with flavor. I encourage you to give it a try—it’s a guaranteed crowd pleaser that will soon become a favorite in your weekly dinner lineup.