Korean-Style Sweet Soy & Ginger Bulgogi Bowl with Sesame Cucumber Salad

Preparation

15 Mins

Cooking time

20 Mins

Serving

4

This bowl brings bold Korean-inspired flavours to your table using everyday ingredients, with zero fancy equipment required. The cucumber salad comes together while the beef cooks, so everything lands on the table at exactly the same time

Ingredients

For the Sweet Soy & Ginger Glaze

4 tbsp soy sauce
2 tbsp brown sugar, packed
1 tbsp rice vinegar
1 tbsp sesame oil
2 tsp fresh ginger, finely grated
3 garlic cloves, minced
1 tsp cornstarch

For the Bulgogi Ground Beef

1 lb lean ground beef
1 tbsp vegetable oil
4 green onions, thinly sliced (whites and greens separated)
1 tsp sesame seeds, for garnish

For the Sesame Cucumber Salad

2 medium English cucumbers, thinly sliced
1 tsp salt
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sugar
1 tsp fresh ginger, finely grated
1 tsp sesame seeds

For Serving

3 cups long-grain white rice, uncooked (yields about 6 cups cooked)
2 cups water per 1 cup rice (follow package directions)

Steps

Start the rice first according to package directions. While the rice comes to a boil, move on to the glaze and salad prep.
In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch until the cornstarch is fully dissolved. Set aside.
Place the sliced cucumbers in a colander, toss with the salt, and let them sit over the sink for 10 minutes to draw out excess moisture. While the cucumbers drain, heat the vegetable oil in a large skillet over medium-high heat.
Add the ground beef and the white parts of the green onions to the hot skillet. Break the meat apart with a wooden spoon and cook for 6 to 8 minutes, stirring occasionally, until no pink remains and the beef is starting to brown at the edges.
While the beef finishes browning, pat the drained cucumbers dry with paper towel and transfer them to a bowl. Toss with the rice vinegar, sesame oil, sugar, and grated ginger. Sprinkle with sesame seeds and set aside.
Drain any excess fat from the skillet, then pour the glaze over the cooked beef. Stir well and reduce the heat to medium. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens and coats the beef in a glossy, caramel-coloured glaze.
Check that the rice is done and has rested for 5 minutes off the heat. Fluff with a fork.
Divide the rice among four bowls. Spoon the glazed bulgogi beef generously over the rice. Top with the green parts of the sliced green onions and a sprinkle of sesame seeds. Serve the sesame cucumber salad alongside and enjoy right away.

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