Korean Bulgogi Beef Rice Bowls with Cucumber

• 1 lb beef sirloin, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/2 tsp black pepper
• 1/4 cup sliced green onions
• 2 cups cooked white rice
• 1 cucumber, peeled and cut into ribbons
• 2 tbsp sesame seeds (optional)

Steps

1. 1 In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper.
2. 2 Add beef slices, toss to coat, and marinate for at least 15 minutes.
3. 3 Heat a skillet over medium-high heat. Cook beef until browned, about 5 minutes.
4. 4 Divide rice into bowls. Top with beef and cucumber ribbons.
5. 5 Garnish with green onions and sesame seeds if desired.
6. 6 Serve immediately and enjoy!

Equipment

• skillet
• mixing bowl
• cutting board
• knife

Variations

• Add sautéed mushrooms or zucchini for a veggie boost.
• Use beef brisket for a more tender cut.

Substitutions

• If soy sauce is a concern, use coconut aminos for a gluten-free option.
• Substitute sesame oil with peanut oil if needed.

Pairings

• Kimchi
• Steamed edamame
• Asian pear slices

Nutrition

Tips

• For extra flavor, let the beef marinate for up to 2 hours.
• If you prefer, use flank steak for a more traditional bulgogi experience.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: This dish does not freeze well due to the texture changes in the rice and beef.

Serving Suggestions

• Serve with kimchi and a fried egg for an extra kick.
• Pair with a simple side salad.

FAQ