Korean Beef Bulgogi Bowls

Thinly sliced marinated beef served over rice with quick-pickled cucumbers and a spicy gochujang sauce.

Ingredients

• 1/4 cup Soy Sauce
• 1 tbsp Sesame Oil
• 4 cloves Garlic
• 1.5 inch piece Ginger
• 2 tbsp Brown Sugar
• 1 lb Beef Sirloin, thinly sliced
• 1 tbsp Gochujang (Korean Chili Paste)
• 1.5 cups Long Grain Rice
• 1/2 cucumber Long Seedless English Cucumbers
• 2 tbsp Rice Vinegar
• 1 tbsp Toasted Sesame Seeds
• 2 Green Onions, thinly sliced

Instructions

1. Combine soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, and gochujang in a bowl. Marinate the beef in the mixture for at least 20 minutes (or up to overnight in the refrigerator for enhanced flavor).
2. Cook rice according to package directions.
3. Thinly slice the cucumber and toss with rice vinegar. Let sit for 10 minutes.
4. Heat a skillet or wok over medium-high heat. Cook the marinated beef in batches to avoid overcrowding the pan until browned and cooked through, about 5-7 minutes. Ensure the internal temperature reaches 160°F (71°C).
5. Serve the beef over rice, topped with pickled cucumbers, toasted sesame seeds, and sliced green onions.

Cuisine: Korean

Suitability: beef

Prep Time: 25 mins

Cook Time: 15 mins

Serving Size: 3

Meal Type: dinner