Korean Bulgogi Rice Bowls

Tender, thinly sliced beef marinated in a savory-sweet sauce, quickly seared and served over fluffy rice with vibrant pickled cucumbers and spicy kimchi for a balanced and flavorful bowl.

• Prep: 25 min
• Cook: 15 min
• Total: 40 min
• Servings: 6
• Cuisine: Korean
• Difficulty: Medium
• Cost: $5.32/serving

Dietary

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

Tags

• fresh
• quick
• savory
• sweet

Ingredients

• 1.5 pound beef (thinly sliced against the grain)
• 0.5 cup soy sauce
• 2 tablespoon sesame oil
• 2 tablespoon brown sugar
• 4 clove garlic (minced)
• 1 piece fresh ginger (1 inch, grated)
• 0.5 pear (small, grated)
• 2 scallions (thinly sliced for garnish)
• 1 tablespoon sesame seeds (for garnish)
• 2 cup white rice (uncooked)
• 4 cup water
• 2 English cucumbers (thinly sliced)
• 0.5 cup rice vinegar
• 2 tablespoon granulated sugar
• 0.5 teaspoon kosher salt
• 1 cup kimchi (for serving)

Instructions

1. In a medium bowl, combine soy sauce, 1 tablespoon sesame oil, brown sugar, minced garlic, grated fresh ginger, and grated pear or apple. Whisk well to create the bulgogi marinade.
2. Add the thinly sliced beef to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. Prepare the rice: In a medium saucepan, combine 2 cups white rice and 4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
4. Make quick pickled cucumbers: In a separate bowl, combine the thinly sliced English cucumbers with rice vinegar, granulated sugar, and kosher salt. Stir to dissolve sugar, then let sit for at least 15 minutes, stirring occasionally.
5. Heat the remaining 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef in a single layer, cooking in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, until browned and slightly caramelized.
6. Serve the cooked bulgogi over portions of fluffy white rice. Top with the quick pickled cucumbers, prepared kimchi, and garnish with sliced scallions and sesame seeds.

Notes

For quicker marinating, use finely minced ginger and garlic. If you prefer a spicier kick, serve with a dollop of gochujang (Korean chili paste).

Nutrition (per serving)

• Calories: 610
• Protein: 37 g
• Carbohydrates: 65.5 g
• Fat: 20.8 g
• Fiber: 4.5 g
• Sodium: 1450 mg
• Saturated Fat: 6.8 g
• Sugar: 15.1 g
• Cholesterol: 75 mg