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Quick Ground Beef Bulgogi Rice Bowl Recipe with Easy Cucumber Kimchi

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A quick and flavorful ground beef bulgogi rice bowl paired with a refreshing and tangy cucumber kimchi, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 green onions, thinly sliced
  • 2 medium cucumbers, thinly sliced
  • 1 tablespoon salt
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fish sauce (or soy sauce for vegetarian option)
  • 1 teaspoon rice vinegar
  • 1 teaspoon grated ginger
  • 3 cups cooked short-grain white rice
  • Sesame seeds (for garnish)
  • Additional green onions (optional)

Instructions

  1. Thinly slice the cucumbers and place them in a mixing bowl. Sprinkle with salt and toss to coat evenly. Let sit for 15 minutes to draw out excess water, then gently squeeze the cucumbers to remove moisture. Set aside.
  2. In a small bowl, combine gochugaru, sugar, minced garlic, fish sauce, rice vinegar, and grated ginger. Mix until the sugar dissolves and the sauce is well blended.
  3. Add the sauce to the drained cucumbers and mix thoroughly. Cover and refrigerate while you cook the bulgogi — this quick kimchi is best after at least 30 minutes to allow flavors to meld.
  4. Cook 3 cups of your chosen rice according to package instructions (about 20 minutes).
  5. Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a spatula, and cook for about 4-5 minutes until it starts to brown but isn’t fully cooked.
  6. Stir in the minced garlic, grated ginger, soy sauce, brown sugar, sesame oil, black pepper, and red pepper flakes. Continue cooking for another 5-7 minutes, stirring often, until the beef is fully cooked and caramelized in spots.
  7. Taste and adjust seasoning with more soy sauce or sugar if needed.
  8. Scoop warm rice into bowls, top with a generous helping of the ground beef bulgogi, and add a side of cucumber kimchi. Garnish with sliced green onions and sesame seeds.
  9. Serve immediately.

Notes

If beef starts to stick or brown too fast, lower heat and add a splash of water or broth. Squeeze cucumbers well to avoid watery kimchi. Add sesame oil at the end of cooking to preserve aroma. Adjust spice levels by varying gochugaru and red pepper flakes. For gluten-free, use tamari instead of soy sauce. For vegetarian/vegan, swap beef for tofu or tempeh and use soy sauce instead of fish sauce in kimchi.

Nutrition

Keywords: ground beef bulgogi, cucumber kimchi, quick dinner, Korean rice bowl, easy bulgogi, weeknight meal, spicy, savory, sweet

Find it online: https://gleamgulp.com/quick-ground-beef-bulgogi-rice-bowl-recipe-with-easy-cucumber-kimchi/