Steak Bulgogi Bowls with Kimchi Pickled Cucumbers and Crispy Rice
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Ingredients & Equipment
What we send
- 2 packetsgluten-free soy sauce
- 1/2 tablespoonsesame oil
- 2 tablespoonsrice wine vinegar
- 1/2 cupjasmine rice
- 1Kirby cucumber
- 1 teaspoonkimchi spice mix
- 2 clovesgarlic
- 2 packetssugar in the raw
- 2 teaspoonstoasted 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
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.
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.
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.
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.
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.
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!