Korean Beef Bulgogi Bell Peppers (Printable)
Marinated Korean bulgogi and jasmine rice stuffed into roasted bell peppers, finished with scallions and toasted sesame.
# What You Need:
→ Beef Bulgogi
01 - 14 ounces beef sirloin or ribeye, thinly sliced
02 - 2 tablespoons soy sauce or tamari
03 - 1 tablespoon brown sugar
04 - 1 tablespoon grated pear or apple
05 - 2 teaspoons sesame oil
06 - 2 cloves garlic, minced
07 - 1 tablespoon grated fresh ginger
08 - 2 tablespoons scallions, chopped
09 - 1 teaspoon ground black pepper
10 - 1 teaspoon toasted sesame seeds
→ Bell Peppers & Rice
11 - 4 large bell peppers, tops removed and seeds discarded
12 - 2 cups cooked white rice, preferably jasmine or short grain
13 - 1 tablespoon vegetable oil
14 - 1 small carrot, diced
15 - 1 small onion, finely chopped
16 - 1/2 cup baby spinach, chopped
17 - 1 tablespoon soy sauce
18 - 1 teaspoon sesame oil
→ For Garnish
19 - 1 tablespoon scallions, sliced
20 - 1 teaspoon toasted sesame seeds
# How To Make It:
01 - Preheat oven to 375°F (190°C).
02 - In a mixing bowl, combine sliced beef, soy sauce, brown sugar, grated pear or apple, sesame oil, minced garlic, grated ginger, chopped scallions, black pepper, and toasted sesame seeds. Mix thoroughly and marinate for at least 15 minutes.
03 - Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add marinated beef and cook for 3 to 4 minutes until browned and fully cooked. Set aside.
04 - In the same skillet, add onion and carrot. Sauté for 3 minutes until soft, then stir in chopped baby spinach and cook for 1 minute.
05 - Add cooked white rice to the skillet. Season with 1 tablespoon soy sauce and 1 teaspoon sesame oil, mixing until evenly combined. Remove from heat and cool slightly.
06 - Fold the cooked bulgogi into the rice and vegetable mixture until well blended.
07 - Fill each bell pepper with the beef and rice mixture, packing gently without overfilling.
08 - Arrange stuffed peppers upright in a baking dish. Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until peppers are tender.
09 - Top each stuffed pepper with sliced scallions and toasted sesame seeds before serving.
# Expert Suggestions:
01 -
- The bulgogi marinade makes the beef incredibly tender and flavorful—even if you only have a short time to marinate.
- It's a fun way to get both your protein and veggies in one satisfying, gluten-free meal (especially with tamari).
02 -
- Don’t skip the fruit in the marinade—once, I thought it sounded odd and my beef turned out chewy and bland.
- Letting the peppers cool for five minutes after baking keeps you from losing all the steam (and burning your tongue).
03 -
- Chilling cooked rice a little before mixing keeps every grain distinct and prevents sogginess in the final dish.
- Sprinkle a pinch of sesame seeds on just before serving—the fragrance intensifies and adds a pretty finish.