Korean Bulgogi Bowls

Tender marinated beef with a savory-sweet bulgogi sauce, served over fluffy rice with refreshing quick-pickled cucumbers and a sprinkle of sesame seeds.

• Prep: 20 min
• Cook: 10 min
• Total: 30 min
• Servings: 1
• Cuisine: Korean
• Difficulty: Easy
• Cost: $6.77/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• fresh
• quick
• savory
• stir-fry

Ingredients

• 3 ounce sirloin steak (thinly sliced)
• 1 tablespoon low sodium soy sauce
• 0.5 teaspoon sesame oil
• 0.5 teaspoon fresh ginger (grated)
• 0.25 teaspoon garlic (minced)
• 1 teaspoon brown sugar
• 0.25 teaspoon black pepper
• 0.5 cup white rice
• 0.25 cup rice vinegar
• 0.5 teaspoon granulated sugar
• 1 cucumber (thinly sliced)
• 0.5 teaspoon toasted sesame seeds
• 0.25 green onion (thinly sliced)

Instructions

1. In a medium bowl, combine the sirloin steak, low sodium soy sauce, sesame oil, grated fresh ginger, minced garlic, brown sugar, and black pepper. Marinate for at least 15 minutes.
2. While the beef marinates, cook the white rice according to package directions. In a separate small bowl, whisk together the rice vinegar and granulated sugar until the sugar dissolves. Add the sliced cucumber and let sit to quick pickle.
3. Heat a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 3-5 minutes, until browned and cooked through. Do not overcrowd the pan; cook in batches if necessary.
4. Serve the cooked bulgogi over the hot rice. Top with the quick-pickled cucumber. Garnish with toasted sesame seeds and sliced green onion, if desired.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Adjust the amount of ginger and garlic to your taste.

Nutrition (per serving)

• Calories: 480
• Protein: 31 g
• Carbohydrates: 54 g
• Fat: 15 g
• Fiber: 2.5 g
• Sodium: 750 mg
• Saturated Fat: 5 g
• Sugar: 10 g
• Cholesterol: 70 mg