A MEAL YOU CAN MAKE
Bulgogi beef bowls
Thin beef and onion with a gently sweet pear and soy marinade.
About 33 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 300g Beef stir-fry strips, very thin strips
- 80g Pear, peeled, finely grated
- 25g Soy sauce
- 10g Sugar
- 10g Garlic, minced
- 10ml Sesame oil
- 120g Onion, thinly sliced
- 10ml Rapeseed oil
- 30g Spring onion, sliced
- 300g Ready-cooked rice, sealed shelf-stable pack
- 150g Cucumber, sliced
Allergens: Soya, sesame and usually wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~598 kcal · 42g protein · 70g carbohydrate · 19g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Mix grated pear, soy sauce, sugar, garlic and sesame oil. Coat beef in a covered bowl and refrigerate while preparing onion, spring onion and cucumber. Keep marinade that touches raw beef away from serving food.
Heat the rice
Heat ready-cooked rice in the pan following its packet instructions, stirring until steaming throughout. Transfer to a covered bowl.
Sear the beef
Heat rapeseed oil over medium-high heat. Add beef and onion in a thin layer; cook in batches if crowded. Turn and stir until browned.
Finish cooking
Add remaining marinade to the pan and bring it to a full simmer. Stir until glossy and the beef is fully cooked; add spring onion. Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.
Check: Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.
Check and serve
Serve beef over rice with cucumber alongside. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 16 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Korean-inspired · thinly sliced pan-cooked beef. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.