Korean-Style Beef Bulgogi Bowls

Ingredients

• 10 oz Ribeye or flank steak, thinly sliced
• 3 tbsp Soy sauce
• 1.5 tbsp Brown sugar
• 1 tsp Sesame oil
• 1 tsp Gochujang (Korean chili paste)(optional)
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Rice vinegar
• 1 tsp Cornstarch(optional)
• 1 tbsp Water(optional)
• 2 cups Cooked white rice
• 1 medium Cucumber, thinly sliced
• 1 tbsp Rice vinegar (for slaw)
• 1 tsp Sesame seeds(optional)
• 1/4 tsp Salt(optional)
• 1 tbsp Neutral oil (for cooking)

Instructions

1. 1

   Prep (10 minutes): In a bowl, mix soy sauce, brown sugar, sesame oil, gochujang (if using), garlic, ginger, and rice vinegar. If using cornstarch, stir it into the water and add to the sauce.

2. 2

   Cook (15 minutes): Heat a large skillet or wok over medium-high heat with the neutral oil. Add the beef in a single layer and stir-fry 2–3 minutes until browned.

3. 3

   Pour in the sauce and stir-fry 6–8 minutes, tossing until the beef is coated and the sauce turns glossy.

4. 4

   Make the cucumber slaw while the beef cooks: toss cucumber with rice vinegar (and a pinch of salt if desired).

5. 5

   Assemble: Divide rice into bowls, top with bulgogi beef, and finish with cucumber slaw and sesame seeds (if using).