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Kosher Korean BBQ Bulgogi Bowls with Tender Marinated Beef

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Meat (Fleishig)

Bulgogi is Korean barbecued beef: paper-thin slices marinated in soy sauce, brown sugar, sesame oil, garlic, ginger and grated Asian pear, then seared quickly until caramelized. These bowls serve it over jasmine rice with carrots, zucchini, spinach and sesame seeds.

The Marinade

The grated pear’s natural enzymes tenderize the meat and add a gentle sweetness. A regular pear or grated apple works too. Freeze the beef for 30 minutes before slicing so you can cut it paper-thin. Marinate for at least 30 minutes, and cook in a very hot pan in batches so the meat sears and caramelizes rather than steaming.

Kosher Notes

This is a meat (fleishig) recipe. Rib eye is the practical choice; sirloin is from the hindquarter and rarely sold kosher outside Israel. Many kimchi brands contain fish sauce or shrimp, so check for a reliable hechsher. Check fresh spinach for insects.

Leftovers

Bulgogi keeps for 3 days and reheats well. A tablespoon of cornstarch in the marinade makes the beef extra tender.

Kosher Korean BBQ Bulgogi Bowls with Tender Marinated Beef
Tender marinated beef with Korean flavors, served over rice with fresh vegetables. This kosher version captures all the sweet and savory notes of authentic bulgogi.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Bulgogi
  • 1.5 lbs rib eye steak sliced paper-thin against grain
  • 1 medium Asian pear grated
  • 1/3 cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 3 green onions scallions chopped
  • 2 tablespoons vegetable oil for cooking
For the Bowls
  • 2 cups jasmine rice cooked
  • 1 large carrot julienned
  • 1 medium zucchini sliced
  • 4 cups fresh spinach
  • 2 tablespoons sesame seeds toasted
  • 1 cup kimchi optional, for serving

What I use for this recipe

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Method
 

Prepare the Bulgogi
  1. Place beef in freezer for 30 minutes to firm up for easier slicing.
  2. Slice beef as thinly as possible against the grain, about 1/8-inch thick.
  3. In a large bowl, combine grated pear, soy sauce, brown sugar, sesame oil, minced garlic, ginger, and half the chopped scallions.
  4. Add sliced beef to marinade and mix thoroughly. Cover and refrigerate for at least 2 hours or overnight.
Cook the Bulgogi and Vegetables
  1. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat.
  2. Remove beef from marinade (reserve marinade) and cook in batches for 2-3 minutes per batch, until browned and cooked through.
  3. Transfer cooked beef to a plate and tent with foil.
  4. Add remaining oil to pan and quickly stir-fry carrots and zucchini for 2-3 minutes until crisp-tender.
  5. Add spinach and cook until just wilted, about 1 minute.
  6. Pour reserved marinade into pan and simmer for 1 minute until slightly thickened.
Assemble the Bowls
  1. Divide cooked rice among 4 bowls.
  2. Top each bowl with bulgogi beef and sautéed vegetables.
  3. Drizzle with the reduced marinade from the pan.
  4. Garnish with remaining scallions, toasted sesame seeds, and kimchi if using.
  5. Serve immediately while hot.

Notes

For extra tender beef, you can add 1 tablespoon cornstarch to the marinade. The bulgogi keeps well in the refrigerator for 3 days and reheats beautifully. If you can't find Asian pear, regular pear or even a grated apple works as a substitute.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 16g 21%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 1250mg 54%
Dietary Fiber 3g 11%
Total Sugars 18g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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