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Savory Korean Beef Bulgogi Bowl Recipe with Easy Pickled Cucumbers and Sesame Rice

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A quick and easy Korean beef bulgogi bowl featuring sweet-spiced beef, tangy quick-pickled cucumbers, and nutty sesame rice for a comforting and flavorful meal.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend recommended for juiciness)
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 3 tablespoons soy sauce (Kikkoman preferred)
  • 2 tablespoons brown sugar or honey
  • 1 tablespoon sesame oil
  • 1 teaspoon gochujang (optional)
  • 1/2 teaspoon black pepper
  • 2 green onions, sliced
  • 1 large cucumber, thinly sliced (English cucumber preferred)
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • Pinch of red pepper flakes (optional)
  • 2 cups cooked jasmine rice
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • Optional: chopped cilantro or scallions for garnish

Instructions

  1. Make the Pickled Cucumbers: In a bowl, combine rice vinegar, sugar, salt, and red pepper flakes. Stir until sugar dissolves. Add the thinly sliced cucumbers and mix well. Let sit for at least 15 minutes or chill for a few hours.
  2. Cook the Sesame Rice: Prepare jasmine rice according to package instructions (about 1 1/2 cups water for 1 cup rice), simmer covered for 15 minutes. Fluff with a fork and stir in sesame oil and toasted sesame seeds. Keep warm.
  3. Prepare the Bulgogi Beef Marinade: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang (if using), and black pepper. Mix well.
  4. Cook the Beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking apart until it starts to brown (about 5 minutes). Pour marinade over beef and continue cooking, stirring often, until fully cooked and caramelized (5-7 minutes). Stir in sliced green onions at the end.
  5. Assemble the Bowl: Spoon warm sesame rice into bowls, top with bulgogi beef, and add pickled cucumbers on the side.
  6. Garnish and Serve: Sprinkle extra toasted sesame seeds or chopped scallions on top if desired. Serve immediately.

Notes

Do not overcook the beef to keep it juicy and tender. Toast sesame seeds before adding to rice for enhanced flavor. Slice cucumbers thinly for quick pickling. Reheat leftovers gently with a splash of water to maintain moisture. Pickled cucumbers keep up to 5 days refrigerated but soften after a couple of days.

Nutrition

Keywords: Korean beef bulgogi, bulgogi bowl, pickled cucumbers, sesame rice, quick dinner, easy Korean recipe, weeknight meal

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