Bulgogi Rice Bowls

The Game Plan

1. 01

   Cook rice according to package directions.

2. 02

   Quick-pickle the cucumbers: toss sliced cucumber with rice vinegar, sugar, and a pinch of salt. Let sit while you cook the beef.

3. 03

   Heat a large skillet or wok over high heat with oil. Cook the bulgogi in batches — don't crowd the pan. You want it to sear, not steam.

4. 04

   Sear each batch for 2-3 minutes per side until nicely browned and slightly charred.

5. 05

   Build bowls: rice on the bottom, bulgogi on top, pickled cucumbers on the side. Drizzle with sesame oil, sprinkle with sesame seeds and green onions.

6. 06

   Add sriracha, gochujang, or kimchi if you want heat.