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Quick Beef Bulgogi Rice Bowl - Weeknight Dinner Idea

Beef Bulgogi Rice Bowl with Pickled Vegetables

Sara Coleman
This vibrant bowl features thinly sliced ribeye marinated in a sweet and savory pear-based sauce, served alongside crunchy quick-pickled vegetables for the perfect balance of flavors and textures.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 servings
Calories 585 kcal

Ingredients
  

Ingredients

  • 1.5 lb ribeye steak very thinly sliced against the grain
  • 0.5 cup soy sauce low sodium preferred
  • 3 tbsp brown sugar packed
  • 1 tbsp sesame oil toasted
  • 1 tbsp ginger freshly grated
  • 3 cloves garlic minced
  • 0.5 cup pear grated into a pulp
  • 1 cup cucumber thinly sliced half-moons
  • 0.5 cup rice vinegar for pickling
  • 3 cups jasmine rice cooked and kept warm
  • 2 tbsp vegetable oil for searing
  • 2 each green onions sliced for garnish

Notes

For easier slicing, freeze the beef for 20-30 minutes before cutting. Leftovers can be stored in an airtight container for up to 3 days. To make ahead, the beef can marinate for up to 24 hours for deeper flavor.