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Easy Korean Beef Bulgogi Bowl with Sticky Rice and Pickled Carrots

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A quick and flavorful Korean beef bulgogi bowl served with sticky rice and tangy pickled carrots, perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 pound thinly sliced beef ribeye or sirloin
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons Asian pear juice or grated pear
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon black pepper
  • 2 green onions, sliced thin
  • 1 cup short grain white rice
  • 1 1/4 cups water
  • 2 medium carrots, peeled and julienned
  • 1/2 cup white vinegar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • Optional: 1 small dried chili or pinch of chili flakes

Instructions

  1. Prepare the pickled carrots: In a small saucepan, combine white vinegar, sugar, salt, and chili flakes if using. Heat gently while stirring until sugar dissolves, then remove from heat. Place julienned carrots in a jar or bowl and pour warm pickling liquid over them. Let sit at room temperature or refrigerate for at least 15 minutes.
  2. Rinse and cook the sticky rice: Rinse rice in cold water until water runs clear. Drain well. Combine rice and water in a saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low and cover. Cook for 15 minutes without lifting lid. Remove from heat and let steam for another 10 minutes.
  3. Make the bulgogi marinade: In a large bowl, whisk together soy sauce, brown sugar, pear juice, sesame oil, garlic, ginger, and black pepper until sugar dissolves. Add thinly sliced beef and toss to coat evenly. Marinate for at least 15 minutes, ideally up to 30 minutes.
  4. Cook the beef: Heat skillet over medium-high heat until hot. Add marinated beef in a single layer (work in batches if needed). Sear for 2-3 minutes per side until caramelized and cooked through. Remove to a plate and keep warm.
  5. Assemble the bowls: Fluff sticky rice with a fork and divide among bowls. Top with cooked bulgogi beef, a spoonful of pickled carrots, and sprinkle sliced green onions. Drizzle extra sesame oil or toasted sesame seeds if desired.

Notes

Slice beef as thinly as possible (about 1/8 inch) for best texture; freeze beef for 20 minutes to slice easier. Use medium-high heat to get a caramelized crust but watch to avoid burning. Rinsing rice is essential for perfect sticky texture. Pickled carrots can be made ahead and taste better after a day or two. For gluten-free, substitute soy sauce with tamari. Pear juice can be replaced with apple juice if unavailable.

Nutrition

Keywords: Korean beef bulgogi, bulgogi bowl, sticky rice, pickled carrots, easy Korean recipe, weeknight dinner, quick bulgogi

Find it online: https://ovenmila.com/easy-korean-beef-bulgogi-bowl-recipe-with-sticky-rice-and-pickled-carrots-for-flavorful-meals/