Dinner

Bulgogi Beef with Rice and Kimchi

Name: Bulgogi Beef with Rice and Kimchi
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 160 g Lean beef, trimmed, sliced as thin as you can; 130 g Cooked white rice; 50 g Pear; 1 tbsp, about 15 g Tamari; 1 tsp, about 4 g Sugar; 1 tsp, about 4 g Toasted sesame oil; 60 g Kimchi; 30 g Spring onion; 2 cloves, about 6 g Garlic; To taste Black pepper

Thin slices of beef in a sweet soy and pear marinade, seared hard and served over rice with kimchi. 41 g of protein for 493 kcal.

Calories: 493kcal
Protein: 41g
Fat: 12g
Carbs: 53g

Per serving, makes 1. 20 minutes of work, then thirty minutes to marinate. Published 8 September 2026.

Allergens

Fish
Crustaceans
Soya
Sesame

Traditional kimchi is made with fish sauce and salted shrimp. Vegan kimchi carries neither.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Bulgogi Beef with Rice and Kimchi, plated and ready to serve. — The finished recipe. Bulgogi Beef with Rice and Kimchi

Ingredients 1 to 6 for bulgogi beef with rice and kimchi arranged separately on a dark worktop. — Ingredients 1 to 6. 160 g Lean beef, trimmed, sliced as thin as you can (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 130 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 50 g Pear (Grated. The enzymes in pear soften the beef, which is the point of it.). 1 tbsp, about 15 g Tamari. 1 tsp, about 4 g Sugar. 1 tsp, about 4 g Toasted sesame oil

Ingredients 7 to 10 for bulgogi beef with rice and kimchi arranged separately on a dark worktop. — Ingredients 7 to 10. 60 g Kimchi. 30 g Spring onion. 2 cloves, about 6 g Garlic. To taste Black pepper

Bulgogi Beef with Rice and Kimchi, preparation step 1: Mix the grated pear, tamari, sugar, sesame oil, crushed garlic and pepper. Stir the beef through it and leave for thirty minutes, or overnight in the fridge. — Step 1. Mix the grated pear, tamari, sugar, sesame oil, crushed garlic and pepper. Stir the beef through it and leave for thirty minutes, or overnight in the fridge.

Bulgogi Beef with Rice and Kimchi, preparation step 2: Heat a frying pan until it smokes. Lift the beef out of the marinade and fry it in a single layer in two batches, a minute or so each, until the edges catch and brown. — Step 2. Heat a frying pan until it smokes. Lift the beef out of the marinade and fry it in a single layer in two batches, a minute or so each, until the edges catch and brown.

Bulgogi Beef with Rice and Kimchi, preparation step 3: Pour the leftover marinade into the pan for the last thirty seconds so it bubbles and coats the meat. — Step 3. Pour the leftover marinade into the pan for the last thirty seconds so it bubbles and coats the meat.

The finished bulgogi beef with rice and kimchi. — Step 4. Serve over the rice with the kimchi on the side and the spring onion scattered over.

01 / 07

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Ingredients

Lean beef, trimmed, sliced as thin as you can160 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Cooked white rice130 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.
Pear50 g
Grated. The enzymes in pear soften the beef, which is the point of it.
Tamari1 tbsp, about 15 g
Sugar1 tsp, about 4 g
Toasted sesame oil1 tsp, about 4 g
Kimchi60 g
Spring onion30 g
Garlic2 cloves, about 6 g
Black pepperTo taste

Method

Mix the grated pear, tamari, sugar, sesame oil, crushed garlic and pepper. Stir the beef through it and leave for thirty minutes, or overnight in the fridge.
Heat a frying pan until it smokes. Lift the beef out of the marinade and fry it in a single layer in two batches, a minute or so each, until the edges catch and brown.
Pour the leftover marinade into the pan for the last thirty seconds so it bubbles and coats the meat.
Serve over the rice with the kimchi on the side and the spring onion scattered over.

Worth knowing

Putting the beef in the freezer for twenty minutes first makes it possible to slice it thin enough. Thick bulgogi is just stir-fried beef.
Tamari rather than soy sauce keeps wheat out of the dish. Kimchi usually contains fish sauce and shrimp, so it is flagged for fish and crustaceans.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.