Heidi 6 Comments
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Thinly sliced beef cooked in a Korean marinade tops bowls of rice heaped with fresh vegetables, herbs, and a spicy mayonnaise sauce made with chili paste for a super easy and flavorful weeknight dinner or lunch.
The other day an acorn nut fell from one of the scrub oak trees that create an awning over my driveway. When it hit my windshield, I heard the “ping” from inside the car, and my sunny summer disposition came to a screeching halt. One might wonder whyone little acorn falling from a tree could cause such a flip flop in my mood, but with that one little nut, I was jarred out of my summer vacation trancewith the realization that fall is almost here. Fall means thatmy easy, throw-it-together-because-we-can-eat-at-9pm-and-it’s-okay-because-it’s-summer weeknight meals hit the skids. It’s time for more dedicated meal planning. It’s time for making meals on Sunday orMondaythat ease the pressure of fitting in the week-long dinner fixing and eating with homework, soccer practice and the return of Monday night football. This is when we get down to real meal-time business.
About the Recipe
This week I shared my recipe for Korean Beef Bulgogi. In itself, it’s a super simple recipe to serve weeknights over rice with a few assorted Korean ban-chan sides. Check it out for yourself here. But the bulgogi leftovers are also aterrificbase to make ahead and save for another weeknight dinner, or take to work or school lunch. Simply stuff the meat into tortillasorserve over ramen noodles with extra green onion and herbs or layer on a good, crusty roll with fresh veggies, kimchi, lettuces or slaw. This time around I made easy Beef Bulgogi Bowls, but not with leftovers, instead with a dedicated pan of freshly cooked bulgogi. They’re awfully easy to make and adaptable to whatever veggies and herbs are languishingin your fridge. This recipe isn’t one that is strict on proportions or measurements. Just go with what flavors and amountslook good to you and you’re ready.set.go. 
Because we love everything on the spicier side, I whipped up a simple sauce of red chile garlic sauce (this is my fave)and mayonnaise to add another flavorful topper. You could use Sriracha instead of the red chile garlic sauceif you prefer a more vinegary tang. If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo andtag me on Instagramwith #foodiecrusheats.
3.73 from 18 votes
Korean Beef Bulgogi Bowls Recipe
Thinly sliced beef cooked in a Korean marinade tops bowls of rice heaped with fresh vegetables, herbs and a spicy mayonnaise sauce made with chili paste for a super easy and flavorful weeknight dinner or lunch.
Course Main Course
Cuisine Asian
Keyword bulgogi bowls
Ingredients
- 1 recipe Korean Beef Bulgogi , (use leftovers if made ahead)
- 1 cup cooked rice per serving , a whole bulgogi recipe serves about 4, so about 4 cups cooked rice
- 1 cucumber , peeled and thinly sliced
- 1 carrot , peeled and thinly sliced
- 2-3 radishes ,thinly sliced
- Fresh mint or basil
- 1-2 green onions ,chopped
- Sesame seeds
- ½ cup mayonnaise
- 1 teaspoon chili garlic sauce ,plus more to taste
Instructions
Make the Korean Beef Bulgogi recipe or warm the leftovers. Add the rice to a serving bowl and top with the beef bulgogi, sliced cucumber, carrot, radishes and herbs. Garnish with green onion and sesame seeds. Slather with a spoonful of the chili garlic mayonnaise, and serve.
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Reader Interactions
Comments
Tawnya This recipe was great. My 15 year old ate it next to some white rice and gave it a thumbs up. Personally, I wanted to say the meat is wonderful. I let it marinate for about 6 hours. I broiled the entire amount for 3 minutes each side in a foil lined sheet pan. I served it over a white rice bowl with shredded fresh carrot and cucumber and some sliced scallions. I boiled the used marinade for 10 minutes (to cook off the bacteria), cooled and added 1/4 cup mayo and 4-5 splash’s Sirichi. I smeared a Tbsp of this sauce over my rice bowl and my dinner was amazing!
Reply
- Gail
In the middle of the photo are some pickled cucumbers or zucchini. They are redish and being picked up by chopsticks. i would love to know how to marinate those particular ones. i have eaten them many times and was wishing for a recipe. i do rice vinegar marinated cucumbers all the time. Love cucumbers
Thanks,
GailReply
Yummy recipe . I applaud your items .
Reply
wooww….it is looking damn yum yum.
I will surely try it.
Thank you.Reply
I was just thinking about a banh mi sandwich, and these bowls remind me of that. I love the idea of using that super flavorful bulgogi beef and turning into something totally different. Definitely on my meal plan for next week! Can’t wait.
Reply
the spicy mayo!!! the perfect addition to a bowl full of goodness :)
Reply
