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Flavorful Korean Bulgogi Beef Bowls with Pickled Vegetables

Korean bulgogi beef bowls - featured image
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A quick and easy Korean bulgogi beef bowl recipe featuring tender marinated beef, homemade pickled vegetables, and fluffy rice for a perfect sweet-savory meal.

Ingredients

Scale
  • 1 lb thinly sliced beef ribeye or sirloin
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon rice vinegar (optional)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds
  • 1 cup julienned carrots
  • 1 cup thinly sliced cucumber
  • 1/2 cup daikon radish, julienned
  • 1/2 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup water
  • About 3 cups cooked jasmine rice or short-grain white rice
  • Optional: Fried egg or steamed greens like spinach or bok choy

Instructions

  1. Prepare the pickled vegetables: In a small saucepan, combine rice vinegar, sugar, salt, and water. Warm over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool slightly.
  2. Place julienned carrots, cucumber, and daikon radish in a jar or bowl. Pour the pickling liquid over the veggies, ensuring they’re submerged. Cover and refrigerate for at least 30 minutes.
  3. Marinate the beef: In a large bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, black pepper, and red pepper flakes.
  4. Add the thinly sliced beef, tossing to coat evenly. Let it sit for 10 minutes at room temperature.
  5. Cook the rice according to package instructions or in a rice cooker. Fluff and keep warm.
  6. Heat a large skillet over medium-high heat. Add the marinated beef in a single layer. Let sear without stirring for about 2 minutes to develop a crust, then stir and cook for 3-4 more minutes until no longer pink and caramelized.
  7. Assemble the bowls: Divide cooked rice between bowls. Top with cooked bulgogi beef, a scoop of pickled vegetables, sliced green onions, and toasted sesame seeds.
  8. Optionally, add a fried egg or steamed greens for extra texture and flavor.

Notes

Use thinly sliced beef for quick marinating and cooking. Marinate beef for 10-15 minutes to avoid mushiness. Use a hot pan and avoid overcrowding for best caramelization. Drain pickled vegetables before serving to keep rice from getting soggy. Substitute tamari for soy sauce for gluten-free. Cauliflower rice can be used for a low-carb version.

Nutrition

Keywords: bulgogi, Korean beef bowl, pickled vegetables, quick dinner, easy recipe, marinated beef, Korean cuisine

Find it online: https://tempotaste.com/flavorful-korean-bulgogi-beef-bowls-recipe-easy-homemade-with-pickled-vegetables/