Description
A comforting and quick Korean Beef Bulgogi Rice Bowl with quick pickled cucumbers, designed as a self-care ritual that comes together in about 20 minutes with minimal cleanup.
Ingredients
Scale
- 1 pound thinly sliced beef (flank steak or sirloin)
- 1 cup short-grain white rice
- 1 cup water (for rice)
- 1 medium English cucumber
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup soy sauce (low-sodium preferred)
- 2 tablespoons dark brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions, sliced thinly
- Sriracha or Gochujang (optional, for heat)
Instructions
- Rinse 1 cup of short-grain rice under cold water until clear. Add to a rice cooker or pot with 1 cup of water. If using a pot, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let sit covered for 10 minutes. Fluff with a fork.
- While rice cooks, slice the cucumber into thin half-moons. Place in a small bowl, sprinkle with salt and sugar, and toss. Let sit for 10 minutes to draw out moisture. Drain any accumulated liquid, then stir in rice vinegar. Set aside.
- In a small bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper until sugar is dissolved.
- Place sliced beef in a large bowl, pour marinade over it, and toss to coat. Let marinate for at least 5 minutes.
- Heat a large skillet over medium-high heat. Add beef in a single layer (cook in batches if necessary to avoid crowding). Let sit for 2 minutes to sear, then flip and cook for another 2-3 minutes until caramelized and cooked through.
- Assemble bowls by placing steamed rice at the bottom. Top with hot bulgogi beef, quick pickled cucumbers, sliced green onions, and toasted sesame seeds. Drizzle with sriracha or gochujang if desired.
Notes
Slice beef thinly against the grain for tenderness. Freeze beef for 30 minutes if it is difficult to slice. Do not crowd the pan when cooking beef to ensure proper searing. Use low-sodium soy sauce to control saltiness. Quick pickled cucumbers can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 800
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
Keywords: Korean beef, bulgogi, rice bowl, self-care meal, quick dinner, pickled cucumber, easy weeknight dinner, comfort food