Weeknight Beef Bulgogi Rice Bowls with Quick Cucumber Pickles

Serves 4 · 20 min prep · 12 min cook

Ingredients

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

Instructions

1. 1In a medium bowl whisk soy sauce, brown sugar, sesame oil, grated garlic, ginger, grated pear, and half the green onions until sugar dissolves. Add sliced beef, toss to coat, and marinate 15–20 minutes at room temperature while you prep the rest.
2. 2For quick pickles, toss cucumber slices with rice vinegar, sugar, and salt; set aside to lightly pickle. Warm the cooked rice and keep covered.
3. 3Heat a large cast-iron skillet or wok over high heat until very hot, about 2 minutes. Add vegetable oil and swirl.
4. 4Working in two batches so the meat sears instead of steams, add half the beef in a single layer; cook undisturbed 60–90 seconds until edges caramelize, then stir-fry another 1–2 minutes until just cooked through and glossy. Transfer to a plate and repeat with remaining beef.
5. 5Return all beef and any juices to the pan for 30 seconds to reheat and coat in the reduced marinade. Turn off heat and stir in remaining green onions.
6. 6Fluff rice into four bowls. Top each with a generous portion of hot bulgogi.
7. 7Drain the quick pickles slightly and pile them beside the beef. Sprinkle everything with sesame seeds.
8. 8Serve immediately with kimchi or a swirl of gochujang on the side for extra heat and crunch.