Description
A budget-friendly, family-approved Korean beef bulgogi rice bowl recipe that comes together in about 30 minutes. Featuring tender marinated flank steak, fluffy jasmine rice, and crunchy quick-pickled cucumbers.
Ingredients
Scale
- 1.5 pounds flank steak, sliced thinly against the grain
- ½ cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons toasted sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon red pepper flakes (optional)
- 2 cups jasmine rice, uncooked
- 2 medium cucumbers, sliced into half-moons
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 green onions, chopped
- 1 tablespoon toasted sesame seeds
- 1 tablespoon neutral oil (for cooking)
Instructions
- Slice the flank steak thinly against the grain and place in a large bowl.
- Add soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes to the beef. Stir to combine and coat the beef. Let marinate for 10-15 minutes (or up to 30 minutes for deeper flavor).
- While the beef marinates, place sliced cucumbers in a small bowl. Whisk together rice vinegar, sugar, and salt until dissolved, then pour over the cucumbers. Toss to coat and let sit for at least 5-10 minutes.
- Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package directions (typically 2 cups water to 2 cups rice, bring to boil, simmer covered for 15-18 minutes, then rest for 5 minutes).
- Heat a large skillet or wok over medium-high heat. Add neutral oil if needed. Add the beef and marinade in a single layer (cook in batches if necessary). Sear for 2-3 minutes without moving, then stir-fry for another 2-3 minutes until cooked through and caramelized.
- Drain the pickled cucumbers.
- Divide cooked rice among four bowls. Top with the beef and marinade. Scatter the quick pickles over the beef. Garnish with chopped green onions and toasted sesame seeds. Serve immediately.
Notes
Slice the beef against the grain to ensure tenderness. Do not skip the sear; let the beef sit in the hot pan to create a caramelized crust. The pickles can be made up to 2 days ahead. Leftover beef can be frozen for up to 3 months. To make it gluten-free, substitute soy sauce with tamari.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 450
- Sugar: 12
- Sodium: 900
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
Keywords: Korean beef, bulgogi, rice bowls, quick dinner, budget meal, flank steak, quick pickles, family dinner, weeknight meals