Korean Beef Bowl (Bulgogi – Korean BBQ Beef)

I’m sharing a Korean Beef Bowl—also known as Bulgogi or Korean BBQ Beef—that’s authentically inspired yet super simple. I use everyday ingredients and a quick marinade with grated apple and onion for sweetness and flavor. Mixing it all together results in a fast, flavor-packed stir-fry I love serving over rice.

Why I’ll Love This Recipe

I love how easy this is. The marinade with grated apple and onion is what makes it uniquely Korean—sweet, tangy, and delicious. The beef cooks in just a few minutes, and because it’s thinly sliced, even a short marinade time gives great flavor. It’s perfect for weeknight dinners when I want something that tastes impressive but doesn’t take all evening.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef

▢ 14 oz / 400 g thinly sliced beef, any good quality tender cut suitable for grilling (rump, flank, sirloin, t-bone, scotch fillet)
▢ 1 scallion/shallot stem, green and white parts separated and finely sliced
▢ ½ large onion (brown, yellow, or white), peeled and thinly sliced
▢ ½ medium carrot, peeled and sliced on the diagonal
▢ 1 tbsp cooking oil (peanut or vegetable)
▢ ½ tbsp sesame seeds

Marinade

▢ 3 tbsp ordinary soy sauce
▢ 1½ tbsp brown sugar
▢ 1 tbsp mirin (or substitute dry sherry/sake + ½ tsp sugar or apple cider vinegar + ½ tsp sugar)
▢ ½ tbsp sesame oil
▢ 2 tbsp grated onion
▢ 2 cloves garlic, minced
▢ 3 tbsp grated red apple (not green) or nashi pear
▢ ½ tsp minced ginger
▢ Black pepper

Directions

I blot the beef dry and place it into a bowl. Then I whisk together the marinade ingredients and pour them over the beef. After coating it gently, I cover with cling wrap and let it marinate for at least 1 hour—or better yet, overnight for deeper flavor.

When it’s time to cook, I heat oil in a wok or large fry pan on high heat, then toss in the sliced onion and the white part of the scallion, cooking for about one minute. Next, I add the beef (with its marinade) and the carrot, stirring constantly for 3–5 minutes until the beef is just cooked. Before serving, I sprinkle on sesame seeds and garnish with the reserved green scallion parts. I serve it immediately with rice—or cauliflower rice for a low-carb option.

Servings And Timing

This recipe serves 2–3 people as a main when served with rice. I typically spend about 15 minutes prepping and just 5 minutes cooking—around 20 minutes total. If I let it marinate overnight, I just need to account for that ahead of time.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm it in a pan over medium heat—adding a splash of water if needed to loosen the sauce—or heat it in the microwave until just warmed through. It still tastes great the next day over rice or mixed into veggies.

FAQs

1. What Cut Of Beef Works Best?

I use tender cuts like rump, flank, sirloin, t-bone, or scotch fillet. I always slice against the grain for tender results. Freezing the beef slightly helps get ultra-thin slices.

2. Can I Skip Marinating?

I don’t recommend it—marinating adds flavor and tenderness. But if I’m pressed for time, even just 1 hour works well.

3. I’m Allergic To Apples—What Else Can I Use?

I’ve substituted white or rice vinegar (with a little sugar) in place of apple. Others have used pear or even Asian pear (nashi) with good results.

4. What Can I Serve Alongside This?

I usually serve it with steamed rice, kimchi, and other simple side dishes like seasoned spinach, cucumber salad, or pickled radish. Lettuce leaves also work well if I want to make wraps.

5. Can I Make It Spicy?

Absolutely. I sometimes stir in chili paste or sliced chili peppers to the marinade for a kick.

Conclusion

I love how this Korean Beef Bowl captures the essence of classic bulgogi—sweet, savory, and tangy—while being so quick and easy to make. The grated apple and onion elevate the flavor in a way that feels indulgent but uses pantry ingredients. It’s one of those meals I don’t just cook—I enjoy every bite.