Korean Beef Bulgogi Rice Casserole
A comforting one-dish meal combining tender marinated bulgogi beef with fluffy white rice, baked together with vegetables and a savory-sweet sauce. The pear in the marinade tenderizes the beef while adding subtle sweetness, and a melted cheese topping creates a delicious Korean-Western fusion finish.
- Prep
- 25 min
- Cook
- 40 min
- Wait
- 1 hr 10 min
- Total
- 2 hr 15 min
- Makes
- One 9×13-inch (23×33 cm) casserole, 4 servings
Steps
Before you start
- Slice the beef against the grain into thin strips (⅛-inch / 3 mm thick) for maximum tenderness
- Measure all marinade ingredients before you start marinating
- Preheat the oven to 375°F (190°C) 30 minutes before assembling
- Have the cooked rice ready at room temperature or slightly warm
Prepare the marinade
- In a small mixing bowl, whisk together soy sauce, sesame oil, grated pear, minced garlic, minced ginger, brown sugar, and rice vinegar until the sugar dissolves completely.
- The mixture should be fragrant and well combined.
- Taste and adjust sweetness or saltiness as needed—the marinade is the flavor foundation for the entire dish.
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Ready when: marinade is well combined and sugar is dissolved
Tip: If you cannot find fresh pear, use the juice of 1 tablespoon of pear nectar mixed with a little honey instead; fresh pear provides enzymes that tenderize the beef while adding subtle sweetness
Marinate the beef
- Place the thinly sliced beef sirloin into a large mixing bowl.
- Pour the marinade over the beef and stir gently with a spoon or your hands until every piece is evenly coated.
- Cover the bowl with plastic wrap or a plate and refrigerate for 45 minutes.
- This allows the pear enzymes and seasonings to penetrate and tenderize the meat.
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Ready when: beef is evenly coated and has absorbed the marinade
Tip: Do not marinate longer than 1 hour or the beef may become mushy; the pear is a powerful tenderizer
Preheat the oven and butter the baking dishOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Lightly coat a 9×13-inch (23×33 cm) baking dish with the softened butter, making sure the bottom and sides are evenly covered to prevent sticking and browning.
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Ready when: oven is preheated to 375°F and baking dish is buttered
Sauté vegetables and beef
- Heat a large skillet over medium-high heat.
- Working in two batches to avoid overcrowding, sauté the marinated beef for 2–3 minutes per batch until the edges are browned but the meat is still pink inside (it will finish cooking in the oven).
- Transfer cooked beef to a clean bowl.
- In the same skillet, add the sliced onion and diced carrot; sauté for 3–4 minutes until they begin to soften.
- Add the white parts of the green onions and cook for 1 minute more.
- The vegetables should remain slightly firm.
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Ready when: beef is browned on edges but still pink inside; vegetables are softened but not caramelized
Tip: Do not overcrowd the pan when browning the beef; moisture will release and the meat will steam instead of sear. Brown in batches for better color and flavor
Combine rice and meat with vegetables
- In the buttered baking dish, spread the cooled white rice in an even layer.
- Top with the sautéed vegetables and then the browned marinated beef, spreading them in an even layer over the rice.
- Gently stir everything together with a fork or spoon, breaking up any clumps of rice and ensuring the beef, vegetables, and rice are well distributed.
- The mixture should be moist from the marinade that coated the beef.
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Ready when: rice, beef, and vegetables are evenly combined
Tip: If the mixture looks dry, drizzle an extra tablespoon or two of the remaining marinade or water over the top to keep the casserole moist during baking
Top with cheese
- Evenly distribute the shredded mozzarella cheese over the top of the casserole.
- Use your hands to gently spread it to the edges so it browns evenly during baking.
- Grind a light layer of black pepper over the cheese.
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Ready when: mozzarella is evenly distributed and covers the top
Tip: Freshly shredded cheese melts more evenly than pre-shredded; pre-shredded cheese contains anticaking agents that can make it clumpy
Bake until cheese melts and beef finishes cookingOven 375°F / 190°C
- Place the casserole in the preheated 375°F (190°C) oven.
- Bake uncovered for 25–30 minutes until the cheese is melted and lightly golden, and the beef has finished cooking through.
- The casserole should be hot throughout and bubbling gently at the edges.
- Do not cover with foil; you want the cheese to brown.
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Ready when: cheese is melted and light golden brown; casserole is hot and bubbling at edges
Tip: If the cheese is browning too quickly before the middle is heated through, reduce oven to 350°F (175°C) for the last 10 minutes
Rest and finish with garnish
- Remove the casserole from the oven and let it rest for 5 minutes.
- Top with the reserved sliced green onion greens and sesame seeds if using.
- This resting period allows the casserole to set slightly and makes serving easier while keeping everything hot.
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Ready when: casserole has cooled slightly but is still steaming; garnishes are visible on top
Tip: Spoon out portions directly from the baking dish; the casserole is a rustic one-dish meal meant to be served family-style
Good to know
Tips
- Cook the rice using a 1:2 rice-to-water ratio, or follow package directions. Cool it completely or use day-old rice so it doesn't clump in the casserole
- Slice the beef against the grain (perpendicular to the long muscle fibers) to maximize tenderness; this is crucial when using marinade
- Toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant before sprinkling on top for deeper flavor
- For extra richness, stir 1 tablespoon of gochujang (Korean chili paste) into the marinade for a subtle heat and umami depth, though this changes the casserole to a slightly spicy version
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (160°C) oven covered with foil for 15–20 minutes until warmed through, or microwave individual portions in a bowl covered with a damp paper towel for 2–3 minutes. Do not freeze the assembled casserole; the rice and beef texture will degrade when thawed.
Substitutions
- ripe Asian pear (or Bartlett pear) → 1 tablespoon honey or agave nectar mixed with 1 tablespoon pear nectar, or ½ medium apple (peeled and grated). Fresh fruit is preferred as a tenderizer, but honey adds sweetness without the enzymatic tenderizing action. Apple works as a substitute but has a slightly different flavor profile
- whole milk mozzarella cheese, shredded → cheddar cheese, Gruyère, or a blend of mozzarella and Parmesan. Mozzarella is traditional for its mild flavor and melting quality, but sharp cheddars add depth. A 50/50 blend of mozzarella and Parmesan creates a more complex flavor
- cooked white rice, cooled → short-grain sushi rice, Arborio rice, or brown rice. Short-grain rice creates a stickier, more cohesive casserole. Brown rice requires slightly longer cooking time (add 5 minutes)
- beef sirloin, thinly sliced against the grain → flank steak, ribeye cap, or boneless short ribs, thinly sliced. Choose tender cuts with marbling for best results. Sirloin is affordable and leans out well; ribeye is more luxurious; flank is leaner but equally flavorful
