Korean Beef Bulgogi Rice Bowl
Estimated $10.10 recipe · $5.05 per serving (US / USD)
Tender soy-marinated beef with sesame, ginger, and pear over fluffy rice with quick pickled cucumber.
The recipe
Korean Beef Bulgogi Rice Bowl
Tender soy-marinated beef with sesame, ginger, and pear over fluffy rice with quick pickled cucumber.
Ingredients
- 350g beef sirloin or ribeye, thinly sliced
- 160g jasmine rice
- 1/2 cucumber
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 3 garlic cloves, grated
- 1 tsp fresh ginger, grated
- 2 tbsp grated Asian pear or apple
- 1 tsp sesame seeds
- 2 spring onions, sliced
Estimated recipe cost
$10.10 for 2 servings · $5.05 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 350g beef sirloin or ribeye, thinly slicedPlanning assumption · $10.00 / 454 g · Uses 350g | $7.72 |
| 160g jasmine riceRetail benchmark · $3.75 / 907 g · Retail reference · Uses 160g | $0.66 |
| 1/2 cucumberPlanning assumption · $0.70 / 300 g · Assumes 300 g per item | $0.35 |
| 3 tbsp soy sauceRetail benchmark · $1.68 / 444 ml · Retail reference · 1 tbsp ≈ 15ml | $0.17 |
| 1 tbsp sesame oilPlanning assumption · $4.00 / 148 ml · 1 tbsp ≈ 15ml | $0.41 |
| 1 tbsp brown sugarPlanning assumption · $3.00 / 1814 g · 1 tbsp ≈ 12g | $0.02 |
| 1 tbsp rice vinegarPlanning assumption · $2.50 / 500 ml · 1 tbsp ≈ 15ml | $0.08 |
| 3 garlic cloves, gratedRetail benchmark · $0.72 / 30 g · Retail reference · Assumes 3 g per item/portion | $0.22 |
| 1 tsp fresh ginger, gratedPlanning assumption · $2.50 / 100 g · 1 tsp ≈ 2g | $0.05 |
| 2 tbsp grated Asian pear or applePlanning assumption · $1.50 / 454 g · 1 tbsp ≈ 9g | $0.06 |
| 1 tsp sesame seedsPlanning assumption · $3.00 / 100 g · 1 tsp ≈ 3g | $0.09 |
| 2 spring onions, slicedPlanning assumption · $0.90 / 100 g · Assumes 15 g per item/portion | $0.27 |
| Estimated total | $10.10 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Rinse the rice until the water runs clear. Add to a saucepan with 320ml cold water and a pinch of salt. Bring to a boil, reduce to the lowest heat, cover, and cook 12 min. Remove from heat and steam, lid on, for 5 min.
- Slice the beef as thinly as possible — pop it in the freezer for 15 min first if it's too soft to slice cleanly. In a bowl, whisk together the soy sauce, sesame oil, brown sugar, rice vinegar, grated garlic, ginger, and grated pear. Add the beef, toss to coat, and leave to marinate while the rice cooks.
- Thinly slice the cucumber into rounds. Toss with a pinch of salt and 1 tsp rice vinegar in a small bowl and set aside — it'll soften and pickle lightly as it sits.
- Heat a large heavy pan or cast-iron skillet over the highest heat you can manage. You want it very hot. Add a splash of oil and cook the beef in a single layer (in batches if needed) for 1–2 min per side without stirring too much — you want caramelised edges. Don't overcrowd or it'll steam instead of sear.
- Fluff the rice and divide between bowls. Top with the bulgogi beef and any pan juices, then pile on the pickled cucumber. Finish with sliced spring onion and a sprinkle of sesame seeds.
Recipe notes
Asian pear is traditional and tenderises the beef — a normal apple works well too. Leftovers keep great in the fridge for 2 days.
Estimated nutrition per serving
620 kcal · 44g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.