Korean Beef Bulgogi Bowls with Quick-Pickled Cucumbers
790 cal · 43g protein · 98g carbs · 24g fat
Toddler tip: Serve the beef and rice plain, cut into small pieces; skip the gochujang drizzle for her portion.
Low-carb fork: Swap the jasmine rice for cauliflower rice — the marinade and toppings stay the same.
Ingredients
Bulgogi Bowls
- 1.5 lbsbeef sirloin or ribeye, thinly sliced
- ⅓ cupsoy sauce
- 2 tbspbrown sugar
- 2 tbspsesame oil
- 4 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 1pear or apple, grated (tenderizes the beef)
- 2 cupsjasmine rice, uncooked
- 2green onions, sliced
- 1 tbspsesame seeds
- 1-2 tbspgochujang, for serving (optional)
Quick-Pickled Cucumbers
- 2cucumbers, thinly sliced
- 3 tbsprice vinegar
- 1 tbspsugar
- ½ tspsalt
- pinchred pepper flakes (optional)
Instructions
1Whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, and grated pear. Toss with the sliced beef and marinate 20 min at room temp (or up to overnight in the fridge).
2While the beef marinates, make the quick-pickled cucumbers: toss the cucumber slices with the rice vinegar, sugar, salt, and red pepper flakes. Set in the fridge to pickle — ready in 15 min, better the longer it sits.
3Also start the rice per package directions so it's ready with the beef.
4Toast the sesame seeds in a dry skillet over medium heat, 1-2 min, stirring, until fragrant; set aside, then heat the same skillet (or a wok) over high heat and sear the beef in batches, 2-3 min per batch, until charred at the edges and cooked through — don't crowd the pan.
5Build bowls with rice, bulgogi beef, and a scoop of pickled cucumbers. Top with green onions, toasted sesame seeds, and a drizzle of gochujang for anyone who wants extra heat.