Description
A quick, high-protein Korean beef bulgogi rice bowl featuring a sticky sweet-savory marinade, tender flank steak, and bright quick-pickled cucumbers. Ready in about 30 minutes with simple pantry staples.
Ingredients
Scale
- 1 pound flank steak, sliced thin against the grain
- 1/4 cup soy sauce (low-sodium recommended)
- 2 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon black pepper
- 1 cup white rice (short-grain or sushi)
- 1 tablespoon vegetable oil (for searing)
- 1 tablespoon toasted sesame seeds
- 1 large English cucumber, sliced thin
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional)
- 2 stalks green onions, sliced (optional garnish)
- 1 tablespoon sriracha (optional)
Instructions
- Slice the flank steak against the grain into thin strips and place in a large bowl.
- Add soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper to the beef. Whisk to combine and toss to coat. Let marinate for at least 15 minutes (up to 2 hours).
- Rinse rice under cold water until clear. Cook 1 cup rice with 1 1/4 cups water in a rice cooker or pot (simmer 18 mins, rest 10 mins). Fluff with a fork.
- While rice cooks, slice cucumber into thin half-moons. Toss with salt and let sit for 5 minutes to draw out moisture. Drain liquid, then add rice vinegar, sugar, and red pepper flakes. Toss and set aside.
- Heat vegetable oil in a large skillet or wok over high heat. Remove beef from marinade (discard excess marinade) and sear in a single layer for 2-3 minutes per side until browned and cooked through.
- Assemble bowls by ladling rice, topping with seared beef, adding pickled cucumbers, and sprinkling with sesame seeds and green onions. Drizzle with sriracha if desired.
Notes
Slice beef against the grain for tenderness. Do not overcrowd the pan when searing beef to ensure a good crust. Toast sesame seeds in a dry pan for better flavor. The recipe is naturally dairy-free. For gluten-free, use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
Keywords: Korean beef, bulgogi, rice bowl, quick dinner, high protein, meal prep, healthy eating, weeknight dinner, flank steak, pickled cucumbers