Beef bulgogi

Ingredients

• 60 ml (¼ cup)soy sauce
• 30 ml (2 tbsp)sesame oil
• 30 ml (2 tbsp)maple syrup
• ½Asian pear, peeled, cored and grated
• 2spring onions, thinly sliced
• 15 ml (1 tbsp)garlic, minced (about 3–4 cloves)
• 680 g (1½ lb)lean beef, such as sirloin tips or tenderloin
• 140 g (¾ cup)rice, or a little more for a higher proportion of rice
• 113 g (4 oz)cucumber, cut into thin batons
• ½ tsp, approximatelysalt
• 113 g (4 oz)carrots, peeled and cut into thin batons
• 113 g (4 oz)shiitake mushrooms, tough stems removed and sliced

Instructions

1. 1

   Mix marinade

   In a medium bowl, combine the soy sauce, sesame oil, maple syrup, grated Asian pear, spring onions and garlic. Slice the beef thinly, trimming away any fat, and cut the slices into bite-sized pieces if they are too long. Add the beef to the marinade and mix to coat. Leave it to marinate for a few hours or overnight.

2. 2

   Cook rice

   When you are ready to cook, prepare the sides first because the beef cooks quickly. Cook the rice according to the packet instructions.

3. 3

   Salt cucumber

   Sprinkle the salt over the sliced cucumber and leave it for a few minutes. Gently squeeze out the excess water.

4. 4

   Cook vegetables

   Warm a little oil in a medium frying pan and cook the carrots for a couple of minutes, until just soft; remove and set aside. Add the mushrooms, with a little more oil if needed, and cook for a minute or two until softened. Set aside.

5. 5

   Grill beef

   Heat a ridged grill pan over a medium-high heat. Lift the beef slices from the marinade, shaking off the excess, and cook in a single layer in batches. Turn them when the first side starts to cook, then cook the other side for a minute or two. Watch closely, as the beef cooks quickly, and keep each cooked batch warm while you cook the rest.

6. 6

   Build bowls

   Divide the rice, beef and vegetables between bowls. Add a pinch of sesame seeds on top if desired. Serve warm, or enjoy cold.

What is beef bulgogi?

Bulgogi is a Korean dish of marinated beef, traditionally cooked over high heat. The name is often translated as “fire meat”, reflecting its grilled preparation.

This version pairs thin beef slices with a sweet-savoury marinade and serves them in bowls with rice and vegetables. Grated pear helps flavour the marinade, while cooking the beef in batches gives the slices direct contact with the hot pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 477 calories, 42g protein, 45g carbs, 13g fat.

The rice and maple syrup contribute most of the carbohydrates, while the sesame oil carries much of the fat. The lean beef is the main source of protein, with vegetables adding volume and variety; serve the bowl with plenty of cucumber, carrot and mushrooms alongside the rice and beef.

The marinade

Sweet and savoury: soy sauce provides saltiness, while maple syrup and grated Asian pear bring sweetness. Sesame oil adds a toasted, nutty note.

Thin slices: cutting the beef across the grain into thin pieces helps it cook fast and makes it easy to eat in a bowl. A few hours of marinating, or an overnight rest, gives the flavours time to infuse.

Prepare the vegetables

Cucumber: salting the batons briefly draws out excess water, so they are less likely to make the bowls watery. Squeeze gently to avoid crushing them.

Carrots and mushrooms: cook them separately so each can be removed as soon as it reaches the desired softness. The carrots should be just tender, and the mushrooms softened.

Get the timing right

Rice first: start it before the beef, following the packet instructions, so it is ready for serving. The marinating time happens ahead of cooking and is best planned separately from the quick cook time.

Beef last: heat the grill pan well and work in batches. Crowding the pan can prevent the slices from browning properly, and the thin pieces need close attention because they cook in just a few minutes.

Check the beef as it cooks

Look for the first side to begin cooking before turning the slices. Give the second side a minute or two, then remove the batch and keep it warm while you finish the rest.

Cooking time will vary with the thickness of the slices and the heat of the pan. Keep the pieces in a single layer and avoid leaving them unattended.

Build a balanced bowl

Rice makes the base, with beef and portions of each vegetable arranged on top. Keep the components separate in the bowl if you want their different textures to stand out.

These bowls are served warm in the method, but the recipe also notes that they can be eaten cold. A little extra rice can be used if you prefer a larger rice portion.

Recipe notes & tips

• Slice the beef thinly so it marinates and cooks quickly.
• Marinate the beef for a few hours or overnight, as the recipe directs.
• Cook the rice and vegetables before starting the beef.
• Shake excess marinade from the beef before placing it on the grill pan.
• Cook the beef in single-layer batches rather than crowding the pan.
• Squeeze the salted cucumber gently to remove excess water without crushing it.

Variations

• More rice: Add a little extra rice if you want a higher rice-to-topping ratio.
• Other lean beef: Use sirloin tips or tenderloin, as suggested in the ingredient list.
• Extra vegetables: Increase the carrot, cucumber or shiitake portions to suit your bowls.
• Cold bowls: Serve the assembled components cold, as the recipe allows.
• Sesame finish: Sprinkle sesame seeds over the bowls if you have them and want a garnish.

Common mistakes to avoid

• Thick beef slices: They take longer to cook; cut the beef thinly for quick, even cooking.
• Crowded grill pan: The slices may not cook evenly; work in single-layer batches.
• Overcooked beef: Thin pieces cook fast; watch the first side and turn once it starts cooking.
• Watery cucumber: Skipping the salting step leaves more moisture; let it sit briefly, then squeeze gently.
• Soft vegetables: Cooking them too long can make them lose their texture; remove the carrots when just soft and the mushrooms once softened.

How to store

The recipe says the dish can be enjoyed cold, but it does not give a storage duration. For meal prep, refrigerate the cooked components promptly in covered containers and reheat the beef, rice and cooked vegetables until hot; keep the cucumber separate if you want it crisp.

Frequently asked questions