Korean BBQ Beef Bowls with Quick Pickled Cucumbers

Sweet and savory Korean BBQ beef served over rice with quick pickled cucumbers, a delightful Korean-inspired dinner.

Ingredients

• 1.5 lb Beef Sirloin
• 1 Long Seedless English Cucumbers
• 1.5 cups Rice
• 1/4 cup Soy Sauce
• 2 tbsp Brown Sugar
• 1 tbsp Sesame Oil
• 2 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Rice Vinegar
• 1 tsp Gochujang (Korean Chili Paste)
• 1/4 tsp Red Pepper Flakes
• 1/4 tsp Salt
• 1 tbsp Sesame Seeds
• 2 Green Onions

Instructions

1. Cook rice according to package directions.
2. Thinly slice beef sirloin against the grain. For easier slicing, partially freeze the beef for about 30 minutes.
3. In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and red pepper flakes.
4. Add sliced beef to the marinade and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
5. While beef marinates, prepare quick pickled cucumbers: thinly slice cucumbers and toss with rice vinegar and a pinch of salt. Set aside to pickle for at least 15 minutes.
6. Heat a large skillet or grill pan over medium-high heat. Add marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook, stirring occasionally, until cooked through and slightly caramelized, about 3-5 minutes.
7. Divide cooked rice among bowls. Top with Korean BBQ beef, quick pickled cucumbers, sesame seeds, and sliced green onions.
8. Serve immediately.

Cuisine: Korean

Suitability: beef

Prep Time: 25 mins

Cook Time: 20 mins

Serving Size: 3

Meal Type: dinner