Korean Beef Bulgogi Bowls with Kimchi Slaw

A vibrant, balance-focused bowl featuring tender ribbons of marinated beef paired with a sharp, refreshing cabbage and kimchi slaw, served over fluffy steamed rice.

40 min total Base: 2 servings 580 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: Thinly sliced ribeye or sirloin, Grated Asian pear, Toasted sesame oil, Steamed white short-grain rice — quantities stay the same regardless of serving count.

Thinly sliced ribeye or sirloin

300 grams(fixed)

Soy sauce

3 tablespoon

Grated Asian pear

2 tablespoon(fixed)

Toasted sesame oil

1 tablespoon(fixed)

Napa cabbage, thinly shredded

2 cup

Chopped Napa cabbage kimchi

0.5 cup

Steamed white short-grain rice

2 cup(fixed)

Instructions

Combine soy sauce, grated pear, sesame oil, minced garlic, and brown sugar in a bowl to create the marinade.

Add the thinly sliced beef to the marinade, massaging it with your hands for 30 seconds to ensure even coating.

Let the beef sit at room temperature for 15-20 minutes while you prepare the remaining components.

Toss the shredded cabbage and chopped kimchi together in a bowl with a drizzle of sesame oil and a pinch of sugar.

Heat a cast-iron skillet or heavy-bottomed pan over high heat until it begins to smoke slightly.

Add the beef in a single layer without overcrowding the pan to ensure it sears rather than steams.

Sear the meat for 2-3 minutes per side until charred edges appear.

Assemble the bowls by placing a base of warm rice, topping with the beef, and adding a generous portion of the kimchi slaw on the side.

💡 Chef's Tip

For the best flavor, use an Asian pear to tenderize the meat; if you cannot find one, a small grated apple serves as a suitable substitute. Ensure your pan is extremely hot before adding the beef to achieve a traditional, smoky bulgogi flavor.

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