Bulgogi Bowl

Nutrition · per serving

Steps

1. 1

   Preparation: Finely chop garlic and ginger; slice green onions diagonally; cut carrots and bell pepper into thin strips; shred or finely slice cabbage.

   3 cloves (~9 g) Garlic, finely chopped15 g Fresh ginger, finely chopped3 stalks (~60 g) Green onions, diagonally sliced100 g (about 1 medium) Carrots, cut into thin strips or julienne120 g (1 small) Red bell pepper, sliced200 g Cabbage or napa cabbage, finely shredded
2. 2

   Prepare marinade: In a bowl, mix soy sauce, gochujang, rice vinegar or lime juice, sesame oil, neutral oil, and brown sugar until smooth; season with pepper.

   30 ml Soy sauce (light or Tamari)20 g Gochujang (Korean chili paste) or hot chili sauce15 ml Rice vinegar or lime juice10 ml Sesame oil15 ml Neutral oil (canola or sunflower oil)8 g (1 tsp) Brown sugar or honeyto taste Freshly ground black pepper
3. 3

   Prepare beef: Place ground beef or thin beef strips in a large bowl and add half of the marinade (from step 2); mix well and let sit for 5 minutes to absorb the flavors.

   300 g Ground beef or very thinly sliced beef strips
4. 4

   Heat pan: Place a large heavy skillet or wok over high to medium-high heat and heat the remaining neutral oil until shimmering.

   15 ml Neutral oil (canola or sunflower oil)
5. 5

   Sear beef: Add the marinated beef in batches to the hot pan and sear without stirring too much for 1-2 minutes, then break apart or turn and cook for another 1-2 minutes until cooked through and nicely browned; remove and set aside.

   300 g Ground beef or very thinly sliced beef strips
6. 6

   Sauté vegetables: If needed, slightly reduce the heat; sauté garlic and ginger for 30-40 seconds, then add carrots and bell pepper and stir-fry for 2-3 minutes, then add the shredded cabbage and cook for another 2-3 minutes until tender but still crisp.

   3 cloves (~9 g) Garlic, finely chopped15 g Fresh ginger, finely chopped100 g (about 1 medium) Carrots, cut into thin strips or julienne120 g (1 small) Red bell pepper, sliced200 g Cabbage or napa cabbage, finely shredded
7. 7

   Combine everything: Return the cooked beef to the pan, add the remaining marinade from step 2, and toss vigorously for 1-2 minutes until the sauce thickens slightly and coats everything; stir in green onions and warm for 30 seconds.

   300 g Ground beef or very thinly sliced beef strips3 stalks (~60 g) Green onions, diagonally sliced
8. 8

   Season and rest: Remove the pan from heat, season with pepper and optional chili flakes; let the mixture rest for 3-5 minutes to allow the flavors to meld.

   to taste Freshly ground black pepperto taste Optional: chili flakes
9. 9

   Serve: Divide the spicy beef and vegetable mixture between two bowls, sprinkle with toasted sesame seeds, and add a lime wedge to each; drizzle lime juice over the bowl before eating.

   10 g (1 tbsp) Toasted sesame seeds1/2 lime Lime wedges for serving

Origin & History

Bulgogi is a classic Korean dish made from marinated beef, traditionally grilled over charcoal. The bowl variant adapts these flavors for a quick pan-cooked meal and combines them with plenty of vegetables for a protein-rich, low-carb dish.