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Korean Ground Beef Bulgogi Bowls Recipe Easy Homemade with Pickled Cucumber

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A quick and easy Korean-inspired ground beef bulgogi bowl served with fluffy rice and tangy pickled cucumbers, perfect for weeknight dinners and casual gatherings.

Ingredients

Scale
  • 1 lb (450 g) ground beef (85% lean)
  • 1/4 cup (60 ml) soy sauce
  • 2 tbsp brown sugar
  • 3 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tbsp sesame oil
  • 2 green onions, sliced
  • 1/4 tsp red pepper flakes (optional)
  • 3 cups (600 g) cooked white rice (jasmine or short-grain)
  • Pickled Cucumbers:
  • 1 medium cucumber, thinly sliced
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 tbsp water

Instructions

  1. Prepare the Pickled Cucumbers (10 minutes + chilling): In a bowl, whisk together rice vinegar, sugar, salt, and water until sugar dissolves. Add the thinly sliced cucumber and toss to coat. Cover and refrigerate while you prepare the rest.
  2. Cook the Rice: Rinse 1½ cups (300 g) jasmine rice under cold water until water runs clear. Cook in a rice cooker or on the stove following package directions (about 15-20 minutes). Fluff with a fork and keep warm.
  3. Make the Bulgogi Sauce: In a small bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and red pepper flakes if using. Stir until sugar dissolves.
  4. Brown the Ground Beef (8-10 minutes): Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Cook until no pink remains and the meat starts to caramelize (about 5-7 minutes). Drain excess fat if needed.
  5. Add the Sauce: Pour the bulgogi sauce over the beef in the skillet. Stir well to coat and cook for 2-3 minutes more, letting the sauce thicken slightly and cling to the meat.
  6. Finish with Green Onions: Stir in sliced green onions off the heat for freshness and color.
  7. Assemble the Bowls: Spoon warm rice into bowls, top with generous portions of the bulgogi beef, and a heap of pickled cucumbers alongside.

Notes

Make sure the pan is hot before adding the ground beef to get a good caramelization. Let the sauce thicken on the beef without stirring constantly. Thinly slice cucumbers for better pickling. Sesame oil adds essential flavor—don’t skip it. Adjust soy sauce amount to taste due to varying saltiness. Pickled cucumbers can be made ahead and keep for 4-5 days refrigerated. For a low-carb option, substitute rice with cauliflower rice or sautéed greens. For vegetarian or vegan versions, use crumbled tofu or mushrooms and tamari instead of soy sauce.

Nutrition

Keywords: Korean, bulgogi, ground beef, easy recipe, pickled cucumber, weeknight dinner, quick meal

Find it online: https://cooksybite.com/korean-ground-beef-bulgogi-bowls-recipe-easy-homemade-with-pickled-cucumber/