Korean Beef Bulgogi Bowls

Ingredients

• 1.5 lbs Flank steak or ribeye, thinly sliced
• 0.25 cup Soy sauce
• 2 tbsp Brown sugar
• 1 tbsp Sesame oil
• 3 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tbsp Gochujang (Korean chili paste)(optional)
• 4 cups Cooked white rice
• 1 large Cucumber, sliced
• 2 stalks Green onions, sliced
• 1 tsp Sesame seeds(optional)

Instructions

1. 1

   In a large bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang to create the marinade.

2. 2

   Add the thinly sliced beef to the marinade and toss to coat thoroughly. Let it marinate for at least 15 minutes.

3. 3

   Heat a large skillet or wok over high heat with a drizzle of oil.

4. 4

   Add the beef in a single layer (work in batches if necessary) and cook until browned and slightly charred, about 2-3 minutes per side.

5. 5

   While the beef cooks, toss sliced cucumbers with a splash of rice vinegar and a pinch of sugar for a quick pickle.

6. 6

   Assemble the bowls by placing a portion of rice at the bottom, topped with the cooked bulgogi beef and pickled cucumbers.

7. 7

   Garnish with sliced green onions and sesame seeds before serving.