Marinated Beef Bowl with Crunchy Rice and Pear
Silky marinated beef crowns a bed of crispy stone pot rice, complemented by sweet Asian pear, crunchy cabbage, and fresh herbs. This Korean-inspired bowl delivers bold savory flavors balanced by bright, fruity notes.
Story
This dish brings together tender, flavor-packed beef with the comforting crunch of crispy rice cooked in a hot stone bowl. The natural sweetness of Asian pear lifts the rich marinated beef, while fresh herbs and cabbage add texture and brightness. Everything comes together in minutes once the components are ready.
Ingredients
beef tenderloin
200g, sliced very thin against the grain
short-grain rice
1.5 cups
napa cabbage
100g, finely shredded
Asian pear
1 medium
fresh cilantro
3 tablespoons, chopped
sesame oil
2 tablespoons
garlic
3 cloves, minced
sesame seeds
1 tablespoon
gochujang (Korean red chili paste)
2 tablespoons
scallions
2, finely chopped
rice vinegar
3 tablespoons
sugar
1 teaspoon
salt
to taste
vegetable oil
for cooking
eggs
1-2, fried (optional)
Instructions
1
Prep the beef
Cut the beef tenderloin into very thin slices, cutting across the grain for maximum tenderness. Place in a bowl, splash with rice vinegar, and massage gently. Cover with cold water and swish around to wash away the vinegar and any residual impurities. Drain thoroughly and pat completely dry with paper towels.
2
Season the beef
In a mixing bowl, combine the dried beef strips with sesame oil, minced garlic, half the sesame seeds, gochujang, half the scallions, sugar, and a pinch of salt. Toss until every piece is evenly coated. Set aside for 15 minutes while you get the rest of the components ready.
3
Cook the rice
Rinse the rice in several changes of water until it runs clear. Cook in a rice cooker or covered pot until fully tender. While still piping hot, transfer to a preheated stone bowl or heavy cast iron skillet. Drizzle a little sesame oil around the edges and let the bottom sit undisturbed until it develops a golden, crispy crust.
4
Prep the vegetables and pear
Shred the napa cabbage into fine strips. Peel and core the Asian pear, then cut into thin matchstick-sized pieces. Chop the cilantro and keep the remaining scallions separate.
5
Assemble and serve
Spoon the marinated beef over the crispy rice. Fan the pear strips and cabbage shreds alongside. Finish with the remaining sesame seeds, scallions, and fresh cilantro. Add a fried egg on top if desired. Serve right away, tossing everything together before eating.
