Bulgogi Taco Bowls with Quick Pickles

Ingredients

• 12 oz Ribeye or sirloin beef (thinly sliced)
• 3 tbsp Soy sauce
• 1 tbsp Brown sugar
• 1 tsp Sesame oil
• 2 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 1 tsp Gochujang (optional, for heat)(optional)
• 2 cups Rice (cooked)
• 1 medium Cucumber (thinly sliced)
• 2 tbsp Rice vinegar
• 2 tbsp Water
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 1 tbsp Sesame seeds
• 2 tbsp Green onion (sliced)

Instructions

1. 1

   Quick pickles (prep 15 min total): In a bowl, stir rice vinegar, water, salt, and black pepper. Add the thinly sliced cucumber and toss. Let sit while you cook the beef.

2. 2

   Make bulgogi sauce: In a bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochujang (if using).

3. 3

   Cook beef (cook time 20 min): Heat a large skillet or wok over medium-high heat. Add the beef and cook, stirring, until browned and cooked through, about 8–10 minutes. Pour in the bulgogi sauce and cook 3–5 minutes more until glossy and sticky.

4. 4

   Assemble: Divide cooked rice into 2 bowls. Top with bulgogi beef, add quick pickles, and finish with sesame seeds and green onion.