Print

Korean Beef Bulgogi Bowl Recipe Easy Flavor-Packed Dinner with Pickled Cucumber

Korean Beef Bulgogi Bowl - featured image
Print Recipe

A quick and easy Korean Beef Bulgogi Bowl featuring tender marinated beef and crisp pickled cucumbers, perfect for a flavorful weeknight dinner.

Ingredients

Scale
  • 1 pound (450g) thinly sliced beef ribeye or sirloin
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 1/4 teaspoon black pepper
  • Optional: 1 small grated Asian pear or apple
  • 1 large cucumber, thinly sliced
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • Optional: pinch of red pepper flakes
  • Steamed white or brown rice (about 2 cups cooked)
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Optional: kimchi or other fermented side

Instructions

  1. Prepare the marinade by whisking together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, and grated pear or apple if using.
  2. Slice the beef thinly (about 1/8-inch thickness). Add the beef to the marinade and toss to coat evenly. Let it sit for at least 20 minutes, up to 1 hour.
  3. Make the quick pickled cucumber by thinly slicing the cucumber and placing it in a bowl or jar. Stir together rice vinegar, sugar, salt, and red pepper flakes if using until sugar dissolves. Pour over cucumbers, toss gently, and let sit at room temperature for at least 15 minutes.
  4. Heat a skillet over medium-high heat. Add the marinated beef in a single layer, cooking in batches if needed. Sear for 2-3 minutes per side until browned and cooked through.
  5. While cooking beef, steam the rice according to package instructions (about 15-20 minutes).
  6. Assemble the bowl by dividing rice between bowls, topping with cooked bulgogi beef, and adding pickled cucumber alongside. Garnish with sliced green onions and toasted sesame seeds.
  7. Enjoy immediately while beef is warm and pickles are crisp. Store leftovers separately in airtight containers.

Notes

Do not overcrowd the pan to ensure proper searing and caramelization. Marinate beef at least 20 minutes but no longer than 2 hours to avoid mushy texture. Use freshly grated ginger and garlic for best flavor. Pickled cucumbers can be refrigerated for extra crunch. Adjust marinade sweetness and saltiness to taste before cooking.

Nutrition

Keywords: Korean beef bulgogi, bulgogi bowl, pickled cucumber, easy Korean dinner, weeknight meal, quick bulgogi recipe

Find it online: https://evabake.com/korean-beef-bulgogi-bowl-recipe-easy-flavor-packed-dinner-with-pickled-cucumber/