Cannabis-Infused Korean Beef Bulgogi Bowl (Made Easy)

Terpene Pairing & Strain Suggestions

Caryophyllene – enhances savory soy and garlic
Limonene – brightens the sweetness of the marinade
Myrcene – deepens umami richness

Choose strains with earthy, citrus, and peppery terpene profiles.

Step 1: Decarboxylation

Ingredients

3g cannabis flower

Method

1. Preheat oven to 225°F (107°C)
2. Break cannabis into small pieces
3. Spread evenly on parchment-lined baking sheet
4. Bake 35–40 minutes
5. Allow cannabis to cool completely

Step 2: Cannabis-Infused Sesame Oil

Ingredients

½ cup sesame oil
Decarboxylated cannabis

Method

1. Heat sesame oil over very low heat in a saucepan.
2. Add cannabis.
3. Maintain 160–180°F.
4. Infuse gently for 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Set infused oil aside.

Step 3: Bulgogi Marinade

Ingredients

1 lb thinly sliced ribeye or sirloin
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp minced garlic
1 tsp grated ginger
1 tbsp cannabis-infused sesame oil
½ tsp black pepper

Method

1. Combine marinade ingredients in a bowl.
2. Add sliced beef and mix well.
3. Marinate 30–60 minutes.

Step 4: Cook the Bulgogi

Ingredients

1 tbsp cannabis-infused sesame oil

Method

1. Heat skillet over high heat.
2. Add infused sesame oil.
3. Add marinated beef in a single layer.
4. Cook 3–4 minutes, stirring occasionally until caramelized and cooked through.

Step 5: Assemble Bulgogi Bowl

Ingredients

2 cups cooked jasmine rice
1 cup shredded carrots
1 cup sliced cucumber
½ cup kimchi
2 green onions (sliced)
sesame seeds

Method

1. Add warm rice to bowls.
2. Top with cooked bulgogi beef.
3. Arrange carrots, cucumber, and kimchi around the bowl.
4. Garnish with green onions and sesame seeds.

Serving Suggestions

Serve with:

• fried egg
• spicy gochujang sauce
• steamed bok choy
• pickled radish