Name: Korean Beef Bulgogi Brown Rice Power Bowl
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 8 oz flank steak or sirloin, thinly sliced against the grain; 2 tbsp low-sodium soy sauce; 1 tbsp brown sugar; 1 tbsp grated Asian pear (or apple if unavailable); 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 1 tbsp sesame oil, divided; 1 tsp rice vinegar; 1/4 tsp black pepper; 1/2 cup uncooked brown rice; 1 cup water; 2 cups baby spinach; 1/2 cup shredded carrots; 1/2 cup kimchi; 1 scallion, thinly sliced; 1 tsp toasted sesame seeds; 2 tbsp gochujang (Korean chili paste); 1 tsp honey or maple syrup; 1 tsp water (for thinning gochujang sauce)

Korean Beef Bulgogi Brown Rice Power Bowl

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This Korean Beef Bulgogi Brown Rice Power Bowl is a vibrant, high-protein dinner that brings the sweet-savory and umami-packed flavors of classic bulgogi to a wholesome, California-inspired bowl. Thinly sliced marinated beef is quickly caramelized and paired with earthy brown rice, fresh sautéed spinach, crunchy carrots, and tangy kimchi for a balanced bowl bursting with color and texture. Gochujang on the side lets you dial up the heat to taste. It’s a crave-worthy meal that’s perfect for a weeknight dinner and feels like your favorite Korean BBQ spot—no grill required.

Ingredients

Instructions

Rinse the brown rice under cold water. In a small saucepan, combine rice and 1 cup water. Bring to a boil, cover, reduce heat to low, and simmer for 30-35 minutes, or until tender. Fluff with a fork.
Meanwhile, in a bowl, mix soy sauce, brown sugar, grated pear, garlic, ginger, 1/2 tbsp sesame oil, rice vinegar, and black pepper. Add sliced beef; toss to coat. Marinate for at least 15 minutes (while rice cooks), or up to overnight in the fridge.
Heat a large skillet over medium-high heat. Add remaining 1/2 tbsp sesame oil. Add marinated beef in a single layer and stir-fry 2-3 minutes per side until caramelized and just cooked through. Remove from pan and set aside.
In the same pan, quickly sauté spinach until just wilted, about 1 minute. Set aside.
Mix gochujang, honey, and 1 tsp water for a drizzling sauce.
To assemble, divide brown rice between two bowls. Arrange bulgogi beef, sautéed spinach, shredded carrots, and kimchi in distinct sections over the rice.
Drizzle with gochujang sauce. Garnish with scallions and toasted sesame seeds. Serve immediately.