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Spicy Korean Bulgogi Rice Bowl

Ingredients

For the meat:

  • ¾ Ib. lean ground beef I used 93%
  • 1 ½ Tbs low-sodium soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 Tbs minced garlic 1 clove
  • 1 Tbs chopped green onion
  • ¼ teaspoon pepper
  • 2 teaspoon toasted sesame seeds

For the cucumber

  • 2 cucumbers sliced thinly
  • 2 teaspoon kosher salt
  • cup water

For the bibimbap

  • 2 cups brown rice
  • 2 Tbs gochujang red pepper paste, adjust to taste
  • 1 Tbs sesame oil
  • 1 Tbs toasted sesame seeds
  • seaweed flakes optional

Instructions

  • Marinate the meat for at least 10 minutes. Cook in a skillet over medium-high heat.
  • Place cucumber slices in a large bowl. Add salt and water, and let stand for about 5 minutes. Squeeze out all the water and spread slices out on a plate.
  • In a large bowl, add cooked meat, cucumber slices, rice, gochujang, sesame oil and sesame seeds. Mix together and enjoy!