Beef Bulgogi Rice Bowls with Quick Cucumber Salad

Serves 4 · 20 min prep · 10 min cook

Ingredients

• 1.25 lb thinly sliced ribeye or sirloin
• 1/3 cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp toasted sesame oil
• 4 garlic cloves, grated
• 1 tbsp fresh ginger, grated
• 1/2 cup Asian pear or crisp apple, grated
• 4 green onions, sliced
• 1 tbsp vegetable oil
• 3 cups cooked short-grain rice
• 1 English cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp toasted sesame seeds
• for serving kimchi or gochujang

Instructions

1. 1In a medium bowl whisk soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, and half the green onions until sugar dissolves. Add sliced beef and toss to coat. Marinate at room temperature 15–20 minutes (or up to overnight in the fridge).
2. 2Meanwhile, toss cucumber slices with rice vinegar, sugar, and salt. Let sit to lightly pickle while you cook.
3. 3Heat a large cast-iron skillet or wok over high heat until very hot. Add vegetable oil and swirl.
4. 4Working in two batches to avoid steaming, add marinated beef in a single layer. Sear undisturbed 45–60 seconds, then stir-fry another 1–2 minutes until edges caramelize and meat is just cooked through. Transfer to a plate and repeat with remaining beef.
5. 5Warm the cooked rice if needed. Divide rice among four bowls.
6. 6Top each bowl with a generous portion of bulgogi, the quick cucumber salad, remaining green onions, and a sprinkle of sesame seeds.
7. 7Serve immediately with kimchi or a small spoonful of gochujang on the side for extra heat and tang.
8. 8Encourage diners to mix everything together so the sweet-savory beef juices soak into the rice.