Korean BBQ Bowls: The Ultimate Recipe for Flavorful Bulgogi Beef, Garlic Rice, and Quick Pickled Veggies

Hearty Korean BBQ Bowls made with bulgogi beef, garlic scented rice, quick cucumber carrot salad, and half boiled eggs. These bowls are warm, comforting, and LOADED with protein.

Embrace the vibrant “bowl life” with these truly exceptional Korean BBQ Bowls! Far more than just a meal, these bowls offer a complete culinary experience, combining savory, sweet, tangy, and spicy elements into every bite. Imagine tender bulgogi beef, infused with an aromatic marinade, perfectly caramelized, and served alongside fluffy garlic-scented rice. Add a zesty quick-pickled cucumber and carrot salad, a perfectly cooked half-boiled egg, and a generous dollop of creamy sriracha mayo, and you have a dish that satisfies all your cravings.

While bowl meals might have been your summer go-to, their versatility and comforting nature make them ideal for any season. The possibilities for creative, wholesome bowls are endless, especially as the seasons change. From harvest bowls packed with seasonal vegetables to warm and hearty combinations of protein, carbs, and fresh ingredients, bowls allow you to customize your meal and make it uniquely yours. These Korean BBQ Bowls are a shining example of how adaptable and satisfying a bowl meal can be, inviting you to pile on your favorite components and enjoy a truly personalized dining experience.

The Foundation: Garlic-Scented Rice

Every great rice bowl begins with fantastic rice, and our Korean BBQ Bowl is no exception. For all the garlic enthusiasts out there, this recipe features an intensely flavorful garlic-scented rice that will undoubtedly become a household favorite. This method goes beyond merely adding garlic to the cooking water; we infuse the olive oil with freshly sliced garlic as it heats, then sauté the rice directly in that aromatic oil. This technique ensures that every single grain of rice is enveloped in rich garlic flavor, creating a deeply satisfying base for your bowl.

If you prefer a more subtle garlic flavor, there’s an easy adjustment. Instead of slicing the garlic, gently smash the whole cloves with the side of a knife. This releases some of their essence without making the flavor overwhelming. You can then easily remove the smashed cloves after the oil infusion, leaving behind just a hint of garlic rather than a full-on burst. This flexibility allows you to tailor the garlic intensity to your personal preference, making the dish perfect for everyone at your table.

For this recipe, we specifically recommend using parboiled rice, which has become a personal culinary obsession. Its unique texture and cooking properties make it ideal for absorbing flavors and standing up to the other components of the bowl. While you can certainly experiment with other varieties like regular long-grain or basmati rice, be aware that these will likely require adjustments to both the cooking time and the amount of liquid needed. Parboiled rice cooks consistently and delivers a wonderfully fluffy texture, making it our top choice for this robust dish.

The Star: Flavorful Bulgogi Beef

These hearty Korean BBQ bowls draw inspiration from our popular bulgogi beef kabobs recipe, where we first discovered the incredible tenderizing magic of an unripe pear. This secret ingredient is key to achieving incredibly tender and flavorful beef that melts in your mouth. The marinade starts with a blend of fresh ginger, several garlic cloves, half an onion, and half an Asian pear. If Asian pears aren’t available at your local grocery store, a Bartlett pear makes an excellent substitute; its enzymes work just as effectively to break down the meat fibers.

To this aromatic paste, we add classic Korean marinade ingredients: soy sauce for umami, brown sugar for a touch of sweetness, fresh scallions, and a generous splash of sesame oil for its distinctive nutty aroma. The scallions are kept in larger pieces within the marinade so they can be easily removed before cooking, preventing them from burning. Simply combine all these ingredients with thin strips of flank or sirloin steak, ensuring the meat is thoroughly coated. Allow it to marinate for a minimum of 20-30 minutes in the refrigerator, covered, to let the flavors meld and the pear’s tenderizing action work its wonders. This relatively short marinating time makes it a perfect choice for weeknight meals without compromising on flavor or tenderness.

Cooking the Bulgogi to Perfection

Once marinated, the bulgogi beef is ready for cooking. For the best results, cook the steak in a hot cast-iron skillet in small batches. This technique is crucial for achieving that desirable sear and caramelization, which locks in all those incredible flavors and creates a slight crispness on the exterior of the meat. If you overcrowd the skillet, the meat will steam instead of sear, resulting in a less appetizing texture and a lack of the rich, browned flavors we’re aiming for. Cook each batch for just 1-2 minutes over high heat until it’s beautifully browned and slightly crispy. Remember to remove the larger pieces of scallion from the marinade before cooking the beef.

The Refreshing Side: Quick Cucumber and Carrot Salad

While your bulgogi steak is marinating, prepare the vibrant and tangy quick-pickled cucumber and carrot salad. This refreshing component adds a crucial layer of freshness and acidity that beautifully complements the rich beef and garlic rice. In a bowl, whisk together sesame seeds, a pinch of red pepper flakes for a subtle kick, a little salt, rice vinegar for tang, and a touch of honey for sweetness. Stir until the honey fully dissolves, then add thinly sliced cucumbers and shredded carrots. Toss everything together to ensure the vegetables are thoroughly coated in the pickling liquid. Allow the salad to marinate in the refrigerator for at least 10 minutes (or longer for more intense flavor). The result is an irresistibly sweet, salty, and tangy salad that is seriously addictive – you might find yourself wanting to eat it straight from the bowl!

Assembling Your Ultimate Korean BBQ Bowl

Now for the grand finale: assembling your Korean BBQ Bowl! Start by placing a generous spoonful of the warm, aromatic garlic-scented rice at the bottom of your bowl. Next, pile on the perfectly caramelized bulgogi beef, ensuring each piece is savory and tender. Then, add a heap of the quick-pickled cucumber and carrot salad, providing a bright, crunchy contrast. Crown your bowl with a perfectly cooked half-boiled egg, its creamy yolk adding richness to every bite. For an extra layer of freshness and a touch of color, sprinkle with sliced scallions and thinly sliced jalapeños (if you enjoy a bit more heat). Finally, drizzle with a squeeze of store-bought sriracha mayo. While homemade sriracha mayo is fantastic, there’s absolutely no shame in using a convenient store-bought option, especially when you’ve got so many other delicious components to prepare from scratch!

The beauty of these Korean BBQ Bowls lies in the symphony of flavors and textures in every mouthful. When you take that first bite, be sure to scoop up a little bit of everything – the savory beef, the garlicky rice, the tangy salad, and the creamy egg. Each component is designed to work in harmony, creating a truly balanced and unforgettable meal. These bowls are not just food; they are an experience, packed with flavor, vibrant color, and nourishing protein.

It’s warm. It’s comforting. It’s incredibly filling and satisfying. IT NEEDS TO BE DINNER tonight!

Yield: 4 servings

Korean BBQ Bowls with Garlic Scented Rice

Hearty Korean BBQ Bowls made with bulgogi beef, garlic scented rice, quick cucumber carrot salad, and half boiled eggs. These bowls are warm, comforting, and LOADED with protein.

Ingredients

Steak Marinade:

• 1 1/2 pounds flank or sirloin steak, cut into thin strips
• 1/2 asian pear, diced
• 6 cloves garlic
• 2 inch piece of ginger, sliced
• 1/2 small onion, diced
• 3 tablespoon EACH soy sauce and brown sugar
• 1 1/2 tablespoon sesame oil
• 2 scallion, cut into large pieces
• 1 tablespoon oil

Garlic Scented Rice:

• 1 tablespoon oil
• 2 cloves garlic, sliced (or smashed)
• 1 1/4 cup parboiled rice (see notes)
• 2 1/2 cups warm chicken broth

Cucumber + Carrot Salad:

• 1 teaspoon sesame seeds
• 1/4 teaspoon red pepper flakes
• 1/4 cup rice vinegar
• 3 tablespoon honey
• 1 cup EACH sliced cucumbers and shredded carrots

Instructions

1. STEAK MARINADE: In a food processor combine the pear, garlic, ginger, and onion and pulse until a thick paste forms. In a large bowl, combine the sliced steak, prepared tenderizer, soy sauce, brown sugar, sesame oil, and scallions. Stir to coat the meat evenly. Cover and refrigerate for 20- 30 minutes. When ready to cook, heat a large cast iron skillet over high heat. Add the oil and 1/2 the meat (do not add the excess marinade) to the skillet and cook for 1-2 minutes or until the steak is brown and crisp on the outside. Repeat with the second batch.
2. GARLIC SCENTED RICE: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice to remove any excess starch, set aside. Add the oil and garlic to a skillet and heat the skillet over medium heat. This will infuse the oil with the garlic flavor. You can remove the garlic if you don’t want it to be too garlicky at this point. Add the rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the chicken broth and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before fluffing with a fork.
3. CUCUMBER + CARROT SALAD: In a bowl combine the sesame seeds, 1/2 teaspoon salt, red pepper flakes, rice vinegar, and honey until the honey dissolves. Add the cucumbers and carrots and stir to coat. Allow to marinate for atleast 5-10 minutes in the refrigerator.
4. ASSEMBLE: Place the rice in a bowl, topped with cooked steak, cucumber + carrot salad, half boiled egg and sprinkle with sliced scallions or toasted sesame seeds. Drizzle with sriracha mayo if desired.

Notes

• This recipe has only been tested with parboiled rice. You can certainly use long grain/ basmati rice but you’ll need to adjust the cooking liquid and cooking time accordingly.
• To make your own sriracha mayo: combine 1/2 cup mayonnaise, 2-3 tablespoons sriracha sauce, 1 teaspoon sugar, and 1 teaspoon soy sauce in a bowl and stir until completely mixed. Use immediately or allow refrigerate until needed. It Will last about 5 days in the refrigerator.

Have you made this recipe?

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