Beef Bulgogi Bowls
&
Spiced Pear Margarita
A note from us
This one had been on our list for a while, but for some reason we kept putting it off. We weren't sure it would be anything special. Then we finally made it and fell in love. The beef is deeply rich and just a little sweet, paired with crisp carrots and cucumber and a sesame-topped egg for a balanced, satisfying bowl. It comes together quickly and is so easy to get on the table, but it tastes like so much more effort went into it.
We've paired it with a brand new cocktail this week, a Pear & Ginger Smash. The pear nectar pulls right from the marinade, so the drink and the dish actually echo each other, and the fresh ginger adds a little warmth that plays well against the richness of the beef.
You'll find everything you need in the Weekly Essentials, from the full recipe to your shopping list, along with Notes from the Kitchen to make the process smooth from start to finish. We hope this menu makes staying in feel like something to look forward to.
Kevin & Kate
The Cocktail
Spiced Pear Margarita
The Menu
Beef Bulgogi Bowls
Cook Along with Us
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
Marinate the beef ahead of time, the longer it sits, the better it gets. Even just a few hours helps, but if you can plan ahead for the full 24 hours, you'll notice the difference in tenderness.
A laid-back, lo-fi mix that's perfect background music while you cook. Click to set the mood with DOWORK's Old School album.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
MARINADE TIME
For the most tender beef, we strongly recommend marinating for a full 24 hours. A shorter marinade will still give flavor, but the extra time really works magic on the texture. We used ribeye and loved how tender it became, but New York strip or flank steak both work well too. For the fruit, we went with pear and found it perfection, it tenderizes beautifully and you can swap with apple if you prefer. Any pear variety will do, we used red.
COOKING THE BEEF
Don't overcook the beef. With thin slices, flip after 2 to 3 minutes per side. You're looking for caramelized edges but still juicy inside.
RICE COOKING OPTIONS
You can absolutely make your rice on the stovetop. Just simmer, cover, and keep an eye on it until it's tender and fluffy. We love our rice cooker for set it and forget it convenience. Either way, stir in a dollop of butter and a pinch of salt after cooking, a little richness balances the bold flavors in this dish. → Shop our Favorite Rice Cooker
DRIZZLE SAUCE OPTIONS
We like a sweet-spicy gochujang drizzle, but you can adjust to taste. Go sweeter with honey or sugar, go spicier with more paste, or try a lighter soy-vinegar drizzle if you prefer tang over heat.
VEGGIE PREP SHORTCUT
We love our Pampered Chef potato cutter for julienning carrots and cucumbers. It's a bit of a splurge, but we use it often, for fries, chips, and veggies like this. If you'd rather not invest in the Pampered Chef version, this one from Amazon does the job for a fraction of the price. → Shop our favorite veggie prep tool
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
We hope you enjoy this week's menu. And as always,
Keep the Plates Full and the Spark Alive
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