Easy Korean Beef Bowl: Your New Weeknight Favorite (Print Version)

Korean Beef Bowl: Craving authentic flavor? Make this quick & easy recipe at home tonight! Your perfect weeknight meal awaits.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Korean
Dietary: Dairy-Free (optional)

# Ingredients:

→ Main Ingredients

01 - 1 lb thinly sliced beef (ribeye or sirloin)
02 - 1/4 cup low-sodium soy sauce
03 - 2 tbsp dark brown sugar
04 - 1 tbsp sesame oil
05 - 4 cloves garlic, minced
06 - 1 tbsp fresh ginger, grated
07 - 1/4 cup grated pear or apple

→ Flavor Boosters (Marinade)

08 - 1 tsp gochujang (Korean chili paste)
09 - 1 tbsp rice vinegar
10 - 1/2 tsp black pepper

→ Fresh Toppings

11 - 2 green onions, sliced
12 - 1 tbsp toasted sesame seeds
13 - 4 fried eggs (optional)

→ Serving Essentials

14 - 3 cups cooked jasmine or short-grain rice
15 - 1 cup kimchi, for serving

# Instructions:

01 - First things first, let's get that amazing marinade going. In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar. Oh, and don't forget that grated pear or apple! Honestly, I used to skip this, thinking 'what's a little fruit going to do?' But it makes the beef so incredibly tender and adds a subtle sweetness. Whisk it all until the sugar dissolves. It should smell wonderfully complex already – savory, sweet, a little spicy. This is where the magic for your Korean Beef Bowl begins!
02 - Now for the star of the show: the beef! Add your thinly sliced beef to the marinade. I like to use my hands here, really getting in there and making sure every single piece is coated. This is where things can get a little messy, but it's part of the fun, right? Cover the bowl and pop it in the fridge for at least 30 minutes, or even better, a few hours. I've even prepped this the night before, and the flavors just get so much deeper. Don't rush this step; it's crucial for that melt-in-your-mouth texture!
03 - While your beef is marinating, get your rice cooking. I swear, sometimes this is the trickiest part for me! Rinse your rice until the water runs clear – this helps prevent it from getting too sticky. Follow your rice cooker's instructions, or if you're doing it on the stove, use a 1:1.5 ratio of rice to water. Bring it to a boil, then reduce to a simmer, cover, and cook for about 15-20 minutes until all the water is absorbed. Resist the urge to peek! I've totally messed up rice by lifting the lid too early, letting all that steam escape. Oops!
04 - Time to cook the beef! Heat a large skillet or wok over medium-high heat. Add a tiny splash of oil, just enough to coat the bottom. Once it's shimmering, add the marinated beef in a single layer, making sure not to overcrowd the pan. You might need to do this in batches. This step is quick, maybe 2-3 minutes per side, until the beef is beautifully caramelized and cooked through. It should smell absolutely incredible, a rich, sweet, and savory aroma filling your kitchen! Don't overcook it, or it'll get tough, and we want tender deliciousness!
05 - If you're going for the fried egg topping, now's the time! In a separate small skillet, heat a little oil over medium heat. Crack an egg (or two!) into the pan and fry until the whites are set but the yolk is still wonderfully runny. A runny yolk is just *chef's kiss* with this dish, honestly. It adds a creamy richness that ties everything together. I've cracked a few yolks trying to get them out of the pan, but practice makes perfect, right?
06 - Now for the grand finale: assembly! Grab your favorite bowls. Spoon a generous amount of fluffy rice into each. Top with the cooked beef. Then, get creative with your toppings! Sprinkle on those sliced green onions and toasted sesame seeds. Add a dollop of kimchi on the side, and if you made one, gently place that fried egg right on top. Take a moment to admire your handiwork. It looks beautiful, smells divine, and tastes even better. Enjoy your homemade <b>Korean Beef Bowl</b>!

# Notes:

01 - Always marinate the beef for at least 30 minutes; overnight is a game-changer for flavor and tenderness.
02 - Store cooked beef and rice separately in airtight containers for best leftover quality, up to 3-4 days.
03 - If you don't have pear, a grated apple (like Fuji or Gala) works surprisingly well as a tenderizer and adds a similar sweetness.
04 - Serve with a sprinkle of extra sesame seeds and a side of quick-pickled cucumbers for an extra pop of flavor and crunch.

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - large skillet or wok
04 - small skillet (optional
05 - for eggs)
06 - rice cooker or saucepan

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 30g

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