Thinly sliced Korean beef Korean tops bowls of rice heaped with fresh vegetables, herbs and a spicy chile sauce for an easy 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 why one 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 trance with the realization that fall is almost here.
Fall means that my 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 or Monday that 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 a terrific base to make ahead and save for another weeknight dinner, or take to work or school lunch. Simply stuff the meat into tortillas or serve 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 languishing in your fridge.
This recipe isn’t one that is strict on proportions or measurements. Just go with what flavors and amounts look 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 sauce if you prefer a more vinegary tang.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- 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
- 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.
Broaden Your Bulgogi’s Dinnertime Reach
There’s more than just bowls to make with leftover beef bulgogi, try these ideas for making this dish last more than one meal.
Bulgogi Beef Korean Tacos
A quick pickled kimchi with leftover bulgogi meat and stuffed into tortillas makes this meal totally portable.
Get the recipe | Hapa Nom Nom
Bulgogi Stuffed Baked Potatoes
Get the recipe | Miss Hangry Pants
Bulgogi Egg Rolls
These babies are fried to a crisp then finished off in the oven for the maximum dipping sauce options.
Get the recipe | A Family Feast
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