Past Recipes
Steak Bulgogi Bowls

Steak Bulgogi Bowls with Kimchi Pickled Cucumbers and Crispy Rice

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Recipe Details


The Plated offices are located right near Koreatown in Manhattan, so we use every excuse to grab as much Korean barbecue as we can. Inspired by a recent visit, Chef Liz marinates steak in a sweet and savory blend of soy sauce, sesame oil, and rice wine vinegar. Once seared and thinly sliced, they top pan-crisped rice and cucumbers pickled with spicy kimchi seasoning.

Try our Test Kitchen–approved wine pairing: a bold, juicy, deep ruby California Zinfandel.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 610
  • Protein 36g
  • Total Carb 51g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • sesame oil
    1/2 tablespoon
    sesame oil
  • rice wine vinegar
    2 tablespoons
    rice wine vinegar
  • steaks
  • jasmine rice
    1/2 cup
    jasmine rice
  • Kirby cucumber
    Kirby cucumber
  • kimchi spice mix
    1 teaspoon
    kimchi spice mix
  • scallion
  • garlic
    2 cloves
  • sugar in the raw
    2 packets
    sugar in the raw
  • toasted sesame seeds
    2 teaspoons
    toasted sesame seeds

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • large resealable plastic bag (optional)
  • 6" small pot with lid
  • 10" medium pan
  • 10" medium nonstick pan

Cooking Steps

  1. Marinate steaks

    Marinate steaks

    In a large shallow bowl or resealable plastic bag, combine soy sauce, sesame oil, half of rice wine vinegar (reserve remainder), ½ teaspoon salt, and pepper as desired. Pat steaks dry with paper towel, add to marinade, and turn to coat. Set aside to marinate at room temperature for about 10 minutes.

  2. Cook rice

    Cook rice

    While steaks marinate, in a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt; bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to crisp in Step 5.

  3. Make pickled cucumbers

    Make pickled cucumbers

    While rice cooks, rinse all produce. Halve cucumber lengthwise, then cut crosswise into ¼-inch half-moons. Place in a medium bowl with kimchi spice mix (it's spicy, so feel free to use less), remaining rice wine vinegar, and ½ teaspoon salt; toss to combine. Set aside to pickle until ready to serve. Trim and discard scallion root and thinly slice, keeping whites and light greens separate from dark greens. Mince garlic.

  4. Sear steaks

    Sear steaks

    Remove steaks from marinade, allowing excess to drip off; reserve marinade for the next step. Heat ½ tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest, reserving pan. Meanwhile, heat 2 tablespoons canola oil in a medium nonstick pan over medium-high heat.

  5. Crisp rice and make sauce

    Crisp rice and make sauce

    When oil in pan is shimmering, add rice and press down into a single layer. Cook, without moving, until golden on bottom, 3-4 minutes. Remove pan from heat. Return pan from steaks to medium-high heat with sugar, garlic, reserved marinade, scallion whites and light greens, ¼ cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce to medium high and cook, stirring, until sauce is reduced by half, 2-3 minutes. Remove pan from heat; stir in sesame seeds.

  6. Plate steak bulgogi bowls

    Plate steak bulgogi bowls

    Cut rested steaks against the grain into thin slices; add to pan with sauce, still off heat, and toss to coat. Divide crispy rice between shallow serving bowls; top with bulgogi steak, spooning over any remaining sauce from pan, and kimchi pickled cucumbers. Garnish with scallion dark greens. Open a bottle of wine and dig in!

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