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.
Korean Beef Bulgogi Bowls Recipe
- 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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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!
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
Anne J. Gerald
Yummy recipe . I applaud your items .
wooww….it is looking damn yum yum.
I will surely try it.
Nicole ~ Cooking for Keeps
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.
Christine @ WRY TOAST
the spicy mayo!!! the perfect addition to a bowl full of goodness :)