Pan-Seared Beef Bulgogi with Scallion and Sesame Rice

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

A Korean-inspired beef bulgogi dish featuring marinated thin slices of beef seared to caramelized perfection, served over fragrant scallion and sesame rice. This korean-inspired beef ready in about 65 minutes pairs thinly sliced beef ribeye, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 40 min Cook: 25 min Serves 4 Korean cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 3 tbsp soy sauce, 1 tbsp brown sugar, 2 tbsp sesame oil, 4 minced garlic cloves, 1 tsp grated ginger, 1/2 tsp black pepper, and 2 sliced green onions. Add 1 lb thinly sliced beef ribeye, tossing to coat evenly. Marinate for at least 30 minutes at room temperature.
  2. Step 2: Rinse 2 cups uncooked white rice under cold water until water runs clear. Combine rice with 2.5 cups water in a medium pot, bring to a boil, then reduce heat to low and simmer covered for 18 minutes. Remove from heat and let stand 10 minutes.
  3. Step 3: While rice cooks, heat a large skillet over medium-high heat. Add marinated beef in batches, searing for 2-3 minutes per side until caramelized and cooked through. Remove beef and keep warm.
  4. Step 4: Fluff cooked rice with a fork, then gently fold in 1 sliced green onion and 2 tbsp toasted sesame seeds.
  5. Step 5: Serve the pan-seared beef bulgogi over scallion sesame rice, garnished with additional sesame seeds if desired.

Frequently asked questions

How long does Pan-Seared Beef Bulgogi with Scallion and Sesame Rice take to make?

Total time is about 65 minutes (40 min prep + 25 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 Pan-Seared Beef Bulgogi with Scallion and Sesame Rice?

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 thinly sliced beef ribeye from drying out.

Can I substitute ingredients in Pan-Seared Beef Bulgogi with Scallion and Sesame Rice?

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 Pan-Seared Beef Bulgogi with Scallion and Sesame Rice 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.

What goes well with Pan-Seared Beef Bulgogi with Scallion and Sesame Rice?

Korean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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