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Quick Savory Korean Bulgogi Rice Bowl Recipe with Easy Sesame Cucumber Slaw

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A fast and flavorful Korean bulgogi rice bowl featuring thinly sliced beef marinated in a sweet-savory sauce, paired with a fresh and crunchy sesame cucumber slaw. Perfect for busy weeknights or last-minute meals.

Ingredients

Scale
  • 1 lb thinly sliced beef sirloin or ribeye (bulgogi cut)
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 3 cloves garlic, minced
  • 1 tsp freshly grated ginger
  • 1 tbsp toasted sesame oil
  • 1/2 tsp freshly ground black pepper
  • 2 green onions, sliced thinly (half for marinade, half for garnish)
  • 1 large English cucumber, thinly sliced or julienned
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tbsp toasted sesame seeds
  • Pinch of salt
  • About 3 cups cooked jasmine or short-grain rice

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and freshly ground black pepper until sugar dissolves (about 5 minutes).
  2. Marinate the beef: Add the thinly sliced beef and half of the sliced green onions to the marinade. Toss well to coat. Let sit for 10-15 minutes if time allows.
  3. Cook the rice: Prepare jasmine or short-grain rice according to package instructions (typically 15-20 minutes).
  4. Make the sesame cucumber slaw: In a small bowl, combine rice vinegar, sesame oil, honey, and a pinch of salt. Toss in the cucumber slices and sprinkle with toasted sesame seeds. Let sit while cooking the beef.
  5. Cook the bulgogi beef: Heat a large skillet over medium-high heat until hot. Add marinated beef in a single layer (in batches if needed). Sear without stirring for 1-2 minutes to caramelize, then stir-fry for another 2-3 minutes until cooked through but tender.
  6. Assemble the bowl: Spoon warm rice into bowls. Top with bulgogi beef and a generous heap of sesame cucumber slaw. Garnish with remaining green onions and extra sesame seeds if desired.

Notes

Slice beef as thinly as possible for quick, even cooking. Marinate for at least 10 minutes; longer marinating deepens flavor. Heat pan well before adding beef to get a good sear and avoid steaming. Do not overcrowd pan. Toss salt with cucumbers just before serving to keep slaw crisp. Leftovers keep well refrigerated for up to 3 days; reheat beef gently and add fresh slaw.

Nutrition

Keywords: bulgogi, Korean beef, rice bowl, sesame cucumber slaw, quick dinner, easy recipe, weeknight meal, savory, healthy

Find it online: https://tempotaste.com/quick-savory-korean-bulgogi-rice-bowl-recipe-with-easy-sesame-cucumber-slaw/