Bulgogi Bowls
These savory bulgogi bowls are a quick and impressive meal featuring sweet-savory beef, crunchy pickled cucumbers, and tangy kimchi, all ready in under 30 minutes.
Ingredients
For the Bulogi
- 1 lb thinly sliced beef (sirloin, ribeye, or flank) Freeze for 20–30 minutes for easier thin slicing.
- 3 tbsp soy sauce Low-sodium soy or tamari for gluten-free option.
- 2 tbsp alcohol-free mirin or chicken broth Optional, adds depth.
- 2 tbsp brown sugar Or honey, adjust sugar to taste if kimchi is spicy.
- 1 tbsp sesame oil Use sparingly for aroma.
- 3 cloves garlic, minced
- 1 tsp grated ginger Optional.
- 1/2 each Asian pear or 1/4 cup grated apple Optional for tenderizing.
- 2 each scallions, thinly sliced
- Freshly ground black pepper, to taste
- 1 tbsp toasted sesame seeds
For Bowls & Sides
- 4 cups cooked short-grain or jasmine rice
- 1 cup kimchi Drained slightly.
- 1 large cucumber Or 2 Persian cucumbers, thinly sliced.
For Quick Pickle Brine
- 1/3 cup rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1/4 cup water
Instructions
Preparation
- Prepare the marinade by whisking together soy sauce, alcohol-free mirin, brown sugar, sesame oil, garlic, ginger, grated pear, scallions, and black pepper in a bowl.
- Add the thinly sliced beef to the marinade and mix well. Let rest for 10–30 minutes.
Quick Pickles
- Whisk together rice vinegar, sugar, salt, and water until dissolved.
- Pour the brine over sliced cucumbers and let sit for 10–15 minutes.
Cooking
- Cook rice according to package directions to have it ready when the beef is done.
- Heat a heavy skillet or cast-iron pan over high heat and add a teaspoon of neutral oil.
- Sear the beef in batches for 1–2 minutes on each side until caramelized.
- Warm the kimchi if desired, in the pan after the beef for 30–60 seconds.
Assembly
- Assemble the bowls by spooning rice into each bowl.
- Top with bulgogi, kimchi, drained pickles, and add a drizzle of gochujang mayo if using.
- Finish with sesame seeds and extra scallions.
Notes
Store components separately. Cooked bulgogi and rice keep well in airtight containers for 3–4 days in the refrigerator.