Main Meals05.09.2026

Beef Bulgogi Rice Bowl

Name: Beef Bulgogi Rice Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 330 g beef ribeye rolls, raw; 1 small asian pear, core removed (or regular pear/apple); 1 small white onion; 4 clove garlic; 3 tbsp soy sauce; 1/2 tbsp rice vinegar; 1 tbsp sugar; 1 tbsp gochujang paste; black pepper; avocado oil

Prep Time: 15 min

Total Time: 25 min

Serves 3

Tender marinated ribeye in a sweet-savory pear and gochujang sauce, seared and served over rice for a quick Korean-inspired weeknight dinner.

Ingredients

330 g beef ribeye rolls (raw)

1 small asian pear (core removed (or regular pear/apple))

1 small white onion

4 clove garlic

3 tbsp soy sauce

½ tbsp rice vinegar

1 tbsp sugar

1 tbsp gochujang paste

black pepper

avocado oil

Instructions

In a blender, add the pear, 1/2 onion, garlic, soy sauce, vinegar, sugar, gochujang, and pepper. Blend until smooth.

Slice the other half of the white onion thinly, then combine with thawed beef rolls and blended marinade. Chill for 1-2 hours.

Heat a large saucepan over medium-high heat and spray with avocado oil.

Add the beef with the marinade and allow to cook for 5-6 minutes without touching it.

Use tongs to flip the beef and cook for 3-4 more minutes or until the liquid is mostly reduced and the beef is cooked through.

Serve over basmati rice and top with sliced cucumbers, green onions, sesame seeds, and a drizzle of sriracha.