Korean · main

Sheet-Pan Korean Beef Bulgogi Bowls

Sheet-Pan Korean Beef Bulgogi Bowls reads umami 6.8, salinity 5.3 and richness 5.1 on Palate's 0–10 flavor X-ray — a Korean main, about 1 hr 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.6 / 10
• Sweet & Fruity — 5.3 / 10
• Sour & Bright — 3.6 / 10
• Bitter & Earthy — 1.1 / 10
• Rich & Fat — 6.4 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 6.8 · Salinity 5.3 · Richness 5.1 · Nutty 4.4 · Sweetness 4.2 · Allium 3.9 · Sourness 3.6 · Fruity 3.5 · Heat 2.8 · Funk & Ferment 2.8 · Herbaceous 2.1 · Floral 2.1 · Warm Spice 2.0 · Earthy 1.0 · Bitterness 0.9

What's in it (15)

• flank steak — 680 g
• soybean soy sauce — 118 g
• light-brown sugar — 50 g
• gala apples — 180 g
• garlic — 18 g
• ginger — 15 g
• dark sesame oil — 27 g
• sriracha — 15 g
• scallions — 500 g
• english cucumber — 200 g
• rice wine vinegar — 22 g
• salt — 7 g
• oil — 27 g
• short-grain white rice — 355 g
• ground toasted sesame seeds — 15 g

Time & effort: about 1 hr 18 min (13 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 152.6 kcal, 8.1 g protein, 5.8 g fat, 17.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Freeze the flank steak for 20-30 minutes until firm but not frozen solid, then slice it against the grain into very thin, 1/8-inch strips.
2. In a large bowl, whisk together the soy sauce, brown sugar, grated apple, garlic, ginger, sesame oil, and Sriracha until the sugar dissolves. Add the sliced beef, toss to coat, and let marinate at room temperature for 20 minutes (or refrigerate up to 4 hours).
3. While the beef marinates, toss the cucumber with the rice vinegar and 1/2 teaspoon of the salt in a small bowl; set aside to quick-pickle, tossing occasionally.
4. Heat the broiler to high with a rack 6 inches from the element. Line a rimmed sheet pan with foil and brush with 1 tablespoon of the neutral oil.
5. Lift the beef from the marinade, letting excess drip off and reserving the marinade, and spread it in a single layer on the sheet pan along with the scallion whites; drizzle with the remaining 1 tablespoon oil.
6. Broil until the beef is deeply charred at the edges and cooked through, 5-7 minutes, tossing once halfway through.
7. Meanwhile, pour the reserved marinade into a small saucepan and simmer over medium heat until slightly thickened, 3-4 minutes; season with the remaining 1 teaspoon salt.
8. Divide the warm rice among bowls, top with the broiled beef, drained pickled cucumbers, and a drizzle of the thickened marinade; scatter with the scallion greens and sesame seeds.

Dishes with a similar flavor shape

• Vegetable Kung Pao Tofu — Chinese · Sichuan
• Spicy Sichuan Eggplant — Chinese · Sichuan
• Chicken Bulgogi Bowl — Korean
• Sichuan Dry-Fried Green Beans with Ground Pork — Chinese · Sichuan
• Spicy Pork Bulgogi — Korean

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.