Bulgogi Beef Bowls with Quick Pickled Veggies and Spicy Creamy Gochujang Sauce

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Bulgogi Beef Bowls with Quick Pickled Veggies and Spicy Creamy Gochujang Sauce

These Bulgogi Beef inspired bowls are perfect for meal prep or for an easy 30-minute dinner. The beef is simply yet perfectly seasoned, the pickled veggies add a tangy crunch and the spicy, creamy sauce brings it all together.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Korean

Keyword: Easy recipe, High Protein, Meal Prep

Servings: servings

Calories: 442kcal

Author: Jenna

Equipment

Ingredients

Quick Pickled Veggies

2 cups water
⅔ cup white or rice vinegar
2 tsp salt
1 medium carrot, peeled and julienned
2-3 Persian cucumbers or ½ of an English cucumber, julienned

Bulgogi Beef

1 lb extra lean ground beef (lean works too)
1 bunch green onions, white parts only, thinly sliced (save the greens to garnish)
1 tsp freshly cracked black pepper
¼ cup light soy sauce
1 tbsp honey
1 tsp toasted sesame oil
1 tbsp gochujang (Korean chili paste - I like spicy but mild works great too; see Note 1)
1 tsp fresh ginger, grated
1 tbsp garlic, grated (about 3-4 cloves)

Creamy Gochujang Sauce

⅓ cup Greek yogurt (I use fat free, but any percentage works)
1 ½ tbsp light mayonnaise
2 tbsp lime juice
1-2 tbsp gochujang, to taste (see Note 1)
1 tsp light soy sauce, or more to taste

For Serving

1 cup dry white rice
Green onions, thinly sliced
Sesame seeds

US Customary - Metric

Instructions

Quick Pickled Veggies

Combine the water, vinegar and salt in a saucepan and bring to a simmer
Add the julienned carrots and cucumbers to a jar or glass container and cover with the brine
Let sit for at least 30 minutes

Bulgogi Beef and Rice

Cook the rice in a rice cooker or on the stovetop according to package directions
Heat a large sauté pan over high heat; do not add any oil
Add the ground beef and break up with a spatula
Reduce heat to medium and cook for 2-3 minutes; drain the excess fat or blot with a paper towel
In a small bowl, mix the light soy sauce, honey, sesame oil, gochujang, ginger and garlic until combined
Add the white parts of the green onions and the black pepper to the pan and cook for 4-5 minutes until cooked through
Pour in the sauce and mix, then let simmer for 2 minutes until slightly thickened and combined

Creamy Gochujang Sauce

In a small bowl, mix the Greek yogurt, mayonnaise, lime juice, gochujang and soy sauce until combined

For Serving

Divide the cooked rice and Bulgogi Beef among 4 bowls or containers
Top with quick pickled veggies, creamy gochujang sauce, green onions and sesame seeds (see Note 2)

Video

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Notes

Note 1: Gochujang is a fermented Korean chili paste. The flavor is a mix of spicy, sweet and tangy. You can find it on Amazon or in Asian supermarkets. I prefer the spicier variety, but a mild variety is available and works great for this recipe if you don't like spice.

Note 2: If you're making this recipe ahead of time or meal prepping it, store the quick pickled veggies, creamy gochujang sauce, green onions and sesame seeds separately. Add them to the bowl when ready to serve.

Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. Nutritional information for this recipe includes a 45g serving of dry white rice, green onions and 3g of sesame seeds. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving.

Macros per serving: 472 calories/33g protein/59g carbs/14g fat

Nutrition