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Korean Bulgogi Beef Rice Bowls Recipe with Quick Pickled Cucumber

Korean bulgogi beef rice bowls - featured image
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A quick and easy Korean bulgogi beef rice bowl featuring sweet and savory caramelized beef paired with a bright, tangy quick pickled cucumber for a satisfying and fresh meal.

Ingredients

Scale
  • 1 lb (450g) thinly sliced beef ribeye or sirloin
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons brown sugar or honey
  • 3 garlic cloves, minced
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds (optional)
  • 1 medium cucumber, thinly sliced
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • Pinch of red pepper flakes or a few thin slices of fresh chili (optional)
  • 3 cups cooked short-grain white rice or jasmine rice
  • Optional: steamed or sautéed vegetables like spinach or carrots

Instructions

  1. In a large bowl, whisk together soy sauce, sesame oil, brown sugar or honey, minced garlic, grated ginger, and black pepper until sugar is dissolved.
  2. Add the thinly sliced beef to the marinade, toss well to coat, cover and let sit for at least 15 minutes (up to 1 hour for deeper flavor).
  3. Combine rice vinegar, sugar, salt, and optional red pepper flakes in a bowl or jar. Stir until sugar dissolves. Add sliced cucumbers, toss or shake to coat, and let sit for 15-20 minutes, tossing occasionally.
  4. Cook or reheat rice until warm and fluffy, fluff with a fork before serving.
  5. Heat a non-stick skillet or cast-iron pan over medium-high heat. Add marinated beef in batches to avoid overcrowding. Cook 2-3 minutes per side until browned and caramelized.
  6. Divide rice among bowls. Top with cooked bulgogi beef, quick pickled cucumber, sliced green onions, and toasted sesame seeds if using. Add optional veggies if desired.
  7. For extra flavor, drizzle a little more sesame oil or add a spoonful of Korean chili paste (gochujang) if you like heat.

Notes

Freeze beef for 20-30 minutes before slicing for easier thin cuts. Do not overcrowd the pan when searing beef to ensure caramelization. Let quick pickled cucumbers rest while cooking beef for best flavor and crunch. Marinate beef at least 15 minutes, up to 1 hour for deeper flavor. Use tamari instead of soy sauce for gluten-free version. Optional additions include gochujang for spice, steamed vegetables, or swapping rice for cauliflower rice or quinoa.

Nutrition

Keywords: Korean bulgogi, beef rice bowl, quick pickled cucumber, easy Korean recipe, weeknight dinner, bulgogi marinade, Korean beef, quick pickle

Find it online: https://fuzzyforker.com/korean-bulgogi-beef-rice-bowls-recipe-with-quick-pickled-cucumber-easy-guide/