Korean
Caramelized Korean Beef Bulgogi Bowls
Thin-sliced beef is marinated with Korean pear, tamari, garlic, ginger, and sesame, then seared hard so the edges caramelize while the center stays juicy. Served over rice with quick cucumber and scallions, it eats like a complete, glossy weeknight bowl.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbQuick WeeknightMeal Prep Friendly
At a Glance
- Time
- 45 mins
- Serves
- 2
- Cost
- Medium
- Cuisine
- Korean
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Whisk the Korean pear, onion, tamari, mirin, brown sugar, garlic, ginger, sesame oil, and black pepper in a bowl. Add the beef, toss well, and marinate for 30 minutes so the meat turns glossy and lightly tenderized.
- Cook the rice while the beef marinates. Combine it with 1 1/4 cups water, bring it to a boil, cover, reduce to low, and cook for 15 minutes; then rest it off the heat, covered, for 10 minutes.
- Toss the cucumber with rice vinegar so it tastes bright against the rich beef.
- Heat a large skillet over high heat until very hot. Add the neutral oil and spread the beef in a single layer, then sear for 1 to 2 minutes without moving until the underside is browned and caramelized; toss and cook 1 minute more until the marinade reduces to a shiny glaze.
- Divide the rice between bowls and top with the bulgogi, cucumber, sesame seeds, and scallions. Serve immediately while the beef is still sizzling and glossy.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use certified GF tamari and the bowl stays naturally dairy-free and gluten-free.