Korean Bulgogi Beef Salad Bowl
Enjoy the bold flavors of this Korean Bulgogi Beef Salad Bowl—tender marinated beef served over crisp fresh vegetables with a delicious homemade dressing. This easy, protein-packed meal is perfect for lunch, dinner, or meal prep.
Ingredients
- For the Bulgogi Beef
- 1 lb (450 g) beef sirloin or ribeye, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar or honey
- 1 tablespoon sesame oil
- 1 tablespoon grated pear or apple
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon rice vinegar
- 1 teaspoon gochujang (optional)
- 1 tablespoon vegetable oil for cooking
- For the Salad Bowl
- 4 cups mixed salad greens
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup red cabbage, shredded
- 2 green onions, sliced
- 1 cup cooked rice (optional, for serving)
- 1 tablespoon toasted sesame seeds
- For the Dressing
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon grated ginger
Instructions
- In a bowl, combine soy sauce, brown sugar, sesame oil, grated pear, garlic, ginger, rice vinegar, and gochujang. Add beef slices and marinate for 30 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Cook marinated beef for 2–3 minutes per side until caramelized and cooked through.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and ginger to prepare the dressing.
- Arrange salad greens, carrots, cucumber, and red cabbage in serving bowls.
- Add cooked rice if using, then top with warm bulgogi beef.
- Drizzle with dressing and garnish with green onions and sesame seeds.