Bowl of browned ground beef with spring onions and sesame seeds, a fried egg, carrots, red cabbage, cucumber and red pepper. — Photo: A Healthier Michigan from Detroit, United States · CC BY-SA 2.0 · Wikimedia Commons

Korean · Lunch · Dinner

Bulgogi Rice Bowl

Name: Bulgogi Rice Bowl
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Cuisine: Korean
Ingredients: 500 g lean beef sirloin, very thinly sliced; 3 tbsp reduced-sodium soy sauce; 1/2 medium Asian pear, peeled and finely grated; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp honey; 1 tbsp toasted sesame oil; 4 spring onions, sliced; 1/2 tsp black pepper, ground; 1 1/2 cups brown rice, uncooked; 3 cups water, for the rice; 1 tsp canola oil; 1 medium onion, thinly sliced; 2 medium carrots, cut into matchsticks; 7 cups fresh spinach; 1 medium cucumber, thinly sliced; 1 tbsp rice vinegar; 1/4 tsp salt; 1 tbsp sesame seeds, toasted; 1 tbsp gochujang, to serve

불고기 덮밥 (Bulgogi Deopbap)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Thin slices of lean beef in a sweet, garlicky soy and pear marinade, seared until caramelised and served over nutty brown rice with sesame spinach, crisp carrots and quick-pickled cucumber.

Prep: 45 min
Cook: 45 min
Total: 90 min
Serves: 4

Medium
Dairy Free
High protein

28%

Per serving566kcal28% of a 2,000 kcal day

38gProtein

74gCarbs

14gFat

7gFiber

Calories come from: Carbs 52% · Fat 22% · Protein 26%

Jump to recipe

Track it in BerryFit and see how it fits your own daily target. Get the app ›

Ingredients

For 4 servings

500 glean beef sirloin, very thinly sliced
3 tbsp48 greduced-sodium soy sauce
1/2 medium100 gAsian pear, peeled and finely grated
4 cloves12 ggarlic, minced
1 tbsp6 gfresh ginger, grated
1 tbsp21 ghoney
1 tbsp14 gtoasted sesame oil
460 gspring onions, sliced
1/2 tspblack pepper, ground
1 1/2 cups285 gbrown rice, uncooked
3 cups710 gwater, for the rice
1 tsp5 gcanola oil
1 medium110 gonion, thinly sliced
2 medium120 gcarrots, cut into matchsticks
7 cups200 gfresh spinach
1 medium200 gcucumber, thinly sliced
1 tbsp15 grice vinegar
1/4 tspsalt
1 tbsp9 gsesame seeds, toasted
1 tbsp20 ggochujang, to serve (optional)

Steps

1
Stir together the soy sauce, grated pear, garlic, ginger, honey, half the sesame oil, half the spring onions and the black pepper in a bowl.
2
Add the sliced beef and onion, toss to coat, cover and refrigerate for 30 minutes.
3
Rinse the brown rice until the water runs clearer.
4
Bring the rice and water to a boil in a pot, then cover and simmer on low for 35 minutes.
5
Take the rice off the heat and leave it covered for 10 minutes, then fluff with a fork.
6
Toss the cucumber with the rice vinegar and set aside to lightly pickle.
7
Blanch the spinach in boiling water for 30 seconds, drain, rinse with cold water and squeeze out the liquid.
8
Season the spinach with the salt, the remaining sesame oil and half the sesame seeds.
9
Heat the canola oil in a large non-stick pan over medium-high heat and stir-fry the carrots for 2 minutes until just tender; remove.
10
Add the beef and onion to the hot pan in batches, letting excess marinade drip off, and sear for 3 to 4 minutes per batch until browned and cooked with no pink remaining.
11
Divide the rice between four bowls and top with the beef, spinach, carrots and drained cucumber.
12
Sprinkle with the remaining spring onions and sesame seeds, and add a little gochujang if you like.

Swaps, storage and make-ahead

Swaps

Use ground beef or ground turkey instead of sliced sirloin for a quicker, budget-friendly version like the one in the photo, cooking it until no pink remains.
For a gluten-free bowl, swap the soy sauce for tamari labelled gluten-free and use a gochujang labelled gluten-free or leave it out.
Replace the honey with maple syrup or brown sugar if you don't have honey on hand.
Swap the Asian pear for a grated ripe regular pear or apple if Asian pears are hard to find.

Storage

Refrigerate leftover beef, rice and vegetables in separate airtight containers within 2 hours. Eat the beef and vegetables within 3 to 4 days. Cool the rice quickly, eat it within 1 day and reheat it only once. Reheat the beef and rice until steaming hot. The pickled cucumber and spinach are best eaten cold and fresh, and the assembled bowl should not be frozen.

Make ahead

Mix the marinade and slice the beef up to a day ahead, keeping them covered in the fridge and adding the beef to the marinade 30 minutes before cooking. The rice, sesame spinach and carrots can be cooked a day ahead and chilled, then the rice reheated until steaming hot.

Nutrition values are for the recipe as written.

Track this in BerryFit

Log Bulgogi Rice Bowl in one tap and see how it fits your remaining calories for today.

Or ask Coach Berry to change it

Make it veganMore proteinFewer calories

Download on theApp Store Get it onGoogle Play

Allergens and nutrition

Contains: GlutenSoySesame

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (604 g)	Per 100 g
Calories	566 kcal	94 kcal
Protein	37.5 g	6.2 g
Carbohydrates	74.1 g	12.3 g
of which sugars	10.6 g	1.8 g
Fiber	7.1 g	1.2 g
Fat	13.6 g	2.3 g
of which saturated	3.1 g	0.5 g
Sodium	724 mg	120 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.