Korean-Style Bulgogi Beef with Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender marinated beef strips stir-fried with crisp bok choy and a sweet-savory glaze, served over steamed rice for an authentic Korean meal. This korean-inspired beef (gluten-free) ready in about 40 minutes pairs soy sauce, brown sugar, sake or rice wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Korean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk together 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp sake, 1 tsp sesame oil, minced garlic, and grated ginger in a bowl. Add 12 oz thinly sliced beef and marinate for 15 minutes.
  2. Step 2: Heat a large skillet over medium-high heat. Add 1 tbsp oil, then sear beef strips in a single layer for 2-3 minutes per side until browned but not fully cooked, then set aside.
  3. Step 3: In the same skillet, add bok choy halves and julienned carrots. Stir-fry for 4-5 minutes until bok choy is wilted and carrots are tender-crisp.
  4. Step 4: Return beef and any accumulated juices to the skillet. Add 1 tbsp soy sauce and 1 tbsp water, then toss for 2 minutes until sauce coats everything and glazes the beef.
  5. Step 5: Remove from heat, sprinkle with 1 tsp sesame seeds, and serve immediately over 4 cups steamed rice.

Frequently asked questions

How long does Korean-Style Bulgogi Beef with Bok Choy take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Korean-Style Bulgogi Beef with Bok Choy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Korean-Style Bulgogi Beef with Bok Choy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Korean-Style Bulgogi Beef with Bok Choy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Korean-Style Bulgogi Beef with Bok Choy gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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