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Rice dishes · Korean home cooking

Bulgogi beef rice bowl

A complete one-bowl meal with thin soy-marinated beef, onion and mushrooms over warm rice. A little extra liquid gives the rice a light sauce.

30 min2 servings6 stepsDifficulty: Easy
Bulgogi beef rice bowl

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Thinly sliced beef for stir-frying is unavailable

    Use instead
    Thinly sliced pork shoulder
    Substitute quantity
    1 packReference quantity: 250 g

    Use the same marinade and cook thoroughly until tender; pork should reach at least 63°C and rest for 3 minutes before eating. The bowl becomes soy-marinated pork rather than beef bulgogi.

  • Substitute available

    If Cooked short-grain rice is unavailable

    Use instead
    Cooked long-grain rice
    Substitute quantity
    2 small bowlsReference quantity: 300 g

    Use plain cooked rice, not dry grains. Warm separately before adding the topping; the grains may remain more separate.

  • Substitute available

    If Regular soy sauce is unavailable

    Use instead
    Reduced-sodium soy sauce
    Substitute quantity
    2 level eating spoonsReference quantity: 30 ml

    Use the same cooking method. It will be less salty; taste before deciding whether any extra salt is needed.

  • Optional

    May be reduced or omitted for a less sweet marinade.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

  • Substitute available

    If Toasted sesame oil is unavailable

    Use instead
    Neutral cooking oil
    Substitute quantity
    1 small teaspoonReference quantity: 5 ml

    Add at the same stage. The toasted sesame aroma will be absent.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

  • Essential

    Add with the marinade so there is a little sauce to spoon onto the rice.

  • Essential

    Use a little in a hot pan to start the cooking.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Separate the thin beef slices and cut long pieces into bite-size strips across the grain. Slice onion and mushrooms and chop the spring onion. Keep the raw-meat board separate and wash your hands afterwards.

    Separate the thin beef slices and cut long pieces into bite-size strips across the grain. Slice onion and mushrooms and chop the spring onion. Keep the raw-meat board separate and wash your hands afterwards.

  2. Step 2

    Step 2: Mix soy sauce, sugar, garlic, sesame oil and 3 eating spoons of water. Toss with the beef and onion and leave in the refrigerator for 10 minutes. Warm the cooked rice separately.

    Mix soy sauce, sugar, garlic, sesame oil and 3 eating spoons of water. Toss with the beef and onion and leave in the refrigerator for 10 minutes. Warm the cooked rice separately.

  3. Step 3

    Step 3: Warm the neutral oil in a wide pan over medium-high heat. Add the beef and onion with the marinade. Spread out and cook for 2 minutes before stirring, so the meat sears rather than clumping.

    Warm the neutral oil in a wide pan over medium-high heat. Add the beef and onion with the marinade. Spread out and cook for 2 minutes before stirring, so the meat sears rather than clumping.

  4. Step 4

    Step 4: Add the mushrooms and stir-fry for 3–4 minutes, separating the beef slices. Bring all the marinade to a full bubble and cook until the meat is cooked through and the vegetables tender.

    Add the mushrooms and stir-fry for 3–4 minutes, separating the beef slices. Bring all the marinade to a full bubble and cook until the meat is cooked through and the vegetables tender.

  5. Step 5

    Step 5: Reduce the heat and simmer for 1 minute, keeping a few spoons of sauce in the pan. If too dry, add a little hot water. For a pork substitute, check at least 63°C in the meat and allow a 3-minute rest before eating.

    Reduce the heat and simmer for 1 minute, keeping a few spoons of sauce in the pan. If too dry, add a little hot water. For a pork substitute, check at least 63°C in the meat and allow a 3-minute rest before eating.

  6. Step 6

    Step 6: Divide the warm rice between two bowls. Add the cooked beef and vegetables, spoon over a little hot pan sauce and top with spring onion if using. Serve immediately using clean utensils.

    Divide the warm rice between two bowls. Add the cooked beef and vegetables, spoon over a little hot pan sauce and top with spring onion if using. Serve immediately using clean utensils.

03 / Enjoy your meal

Finished dish

Finished dish: Bulgogi beef rice bowl
Bulgogi beef rice bowl
Helpful tips

The 30-minute time includes a short refrigerated marinade and assumes the rice is already cooked. Raw marinade must boil with the meat; do not pour uncooked marinade over the finished bowl. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 32°C. Keep at 4°C or below, use within 3–4 days and reheat cooked leftovers to 74°C.

Enjoy every bite

How to enjoy it

Divide the warm rice between two bowls. Add the cooked beef and vegetables, spoon over a little hot pan sauce and top with spring onion if using. Serve immediately using clean utensils.

Serve it with