Korean Beef Bulgogi Bowls with Quick Pickled Cucumbers

Bulgogi, literally “fire meat,” is Korea’s beloved sweet-savory beef, classically marinated with grated fruit for tenderness. These bowls pair seared ribeye with cool rice-vinegar cucumbers over short-grain rice for a bright weeknight dinner.

Serves 4 · 25 min prep · 12 min cook

Estimate for one serving

• 580 cal
• 36g protein
• 62g carbs
• 20g fat
• 5g fiber

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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 apple, grated
• 4 green onions, sliced
• 2 tbsp vegetable oil
• 4 cups cooked short-grain rice
• 1 English cucumber, thinly sliced
• 3 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp gochujang
• 1 tbsp toasted sesame seeds
• 1 cup kimchi (optional)

Instructions

1. 1In a medium bowl whisk soy sauce, brown sugar, sesame oil, grated garlic, grated ginger, grated pear, and half the green onions until sugar dissolves. Add the thinly sliced beef and massage the marinade in. Marinate at room temperature 15–20 minutes (or up to 2 hours refrigerated).
2. 2Meanwhile make quick pickles: toss cucumber slices with rice vinegar, sugar, and salt. Set aside, tossing occasionally, until lightly wilted and tangy.
3. 3Warm cooked rice and keep covered. Stir gochujang into the remaining sesame oil for a quick drizzle sauce.
4. 4Heat a large cast-iron skillet or wok over high heat until nearly smoking. Add vegetable oil and swirl.
5. 5Working in two batches to avoid steaming, add marinated beef in a single layer. Sear 45–60 seconds without moving so edges caramelize, then toss and cook another 1–2 minutes until just cooked through and glossy. Transfer to a plate and repeat with remaining oil and beef.
6. 6Return all beef to the pan for 20 seconds to reheat and coat in any remaining glaze. Remove from heat.
7. 7Divide hot rice among four bowls. Top with bulgogi, drained pickled cucumbers, remaining green onions, sesame seeds, and optional kimchi.
8. 8Drizzle each bowl with the gochujang-sesame oil mixture. Serve immediately while the beef is still sizzling and the cucumbers are cool and crisp.