Korean Bulgogi Beef Bowls with Quick-Pickled Vegetables
Equipment
- Large skillet
- Mixing bowl
- Knife
Ingredients
- 1 pound ground beef
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- 2 green onions, thinly sliced
- 4 cups cooked rice
- 1 cucumber, thinly sliced
- 2 carrots, julienned
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon sesame seeds
Instructions
- Cook the rice first and set it aside.
- In a small bowl, stir together the soy sauce, brown sugar, garlic, ginger, and sesame oil.
- Heat a large skillet over medium heat. Add the ground beef and cook until it is no longer pink, breaking it up as it browns.
- Pour the soy sauce mixture over the beef. Stir and let it simmer for 3 to 4 minutes until the sauce thickens slightly and coats the meat. Remove from heat and stir in the green onions.
- While the beef cooks, make the quick pickles. Place the cucumber and carrots in a bowl. Add the rice vinegar, sugar, and salt. Toss to coat and let them sit for at least 10 minutes, stirring once or twice.
- To serve, divide the rice among four bowls. Spoon the beef over the rice and top with the drained pickled vegetables. Sprinkle with sesame seeds.
Notes
Make the pickled vegetables up to a day ahead and store them in the fridge. They keep their crunch and get even more flavorful. If you want a little heat, add a pinch of red pepper flakes to the beef while it simmers. Leftovers reheat well in a skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Korean
Equipment: Large skillet, Mixing bowl, Knife
Cuisine: Korean
Equipment: Large skillet, Mixing bowl, Knife