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Korean BBQ beef rice bowl with glossy sauce, caramelized edges, and fresh green onion garnish
Julia Monroe

Korean BBQ Beef Rice Bowl

This Korean BBQ beef rice bowl combines tender marinated beef, fluffy rice, and crisp vegetables with a sweet, savory, and smoky bulgogi-inspired flavor that brings restaurant-style comfort food to your home kitchen.
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Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • thinly sliced ribeye beef
  • cooked rice
  • carrots
  • zucchini
  • soy sauce
  • brown sugar
  • sesame oil
  • gochujang
  • minced garlic
  • rice vinegar
  • Asian pear or pear juice
  • sesame seeds
  • fried egg (optional)
  • lime juice (optional)
  • honey (optional)

Equipment

  • mixing bowl
  • whisk
  • Knife
  • cutting board
  • cast-iron skillet or nonstick pan

Method
 

  1. Slice the beef very thin, preferably while slightly frozen, so it cooks quickly and absorbs the marinade well.
  2. Whisk together soy sauce, brown sugar, sesame oil, garlic, rice vinegar, gochujang, and Asian pear or pear juice to make the marinade.
  3. Marinate the sliced beef for at least 30 minutes, or up to 4 hours for deeper flavor and tenderness.
  4. Prepare the rice and slice the vegetables, cutting the carrots into matchsticks and the zucchini into thin slices.
  5. Heat a cast-iron skillet or nonstick pan until very hot, then cook the beef in batches so it sears and caramelizes instead of steaming.
  6. Lightly sauté the vegetables until just tender but still crisp.
  7. Assemble the bowls by adding a bed of rice, then topping with the Korean BBQ beef and vegetables.
  8. Finish with extra sauce, sesame seeds, and a fried egg if desired, then serve immediately.

Notes

For the best texture, freeze the beef briefly before slicing it very thin. Marinate for at least 30 minutes, or up to 4 hours for deeper flavor. Cook the beef in batches over high heat to get caramelized edges instead of steamed meat. Rinse the rice before cooking for a fluffier texture, and avoid overcooking the zucchini. Adjust the sauce with lime juice if it tastes too sweet, or a little honey or brown sugar if it needs balancing.