Korean-Style Beef Bulgogi Rice Bowls with Pickled Vegetables and Sesame

Instructions

1. 1

   Slice steak thinly against the grain and marinate in soy sauce, brown sugar, ginger, and garlic for 5 minutes while rice finishes cooking.

2. 2

   Slice cucumber thinly and toss with rice vinegar and a pinch of salt to make quick pickles.

3. 3

   Heat a large skillet or wok over high heat and cook marinated beef in batches for 2 minutes per batch until caramelized, then return all to pan.

4. 4

   Divide rice among bowls, top with bulgogi beef and pickled cucumbers, and garnish with sesame seeds and green onion if desired.