Korean Beef Bowl (Bulgogi-Style)
The day I realised Polish pickled cucumber skills transfer directly to Korean cooking was one of the best days of my life. In Poland, we pickle cucumbers as naturally as breathing. In Korea, they make quick-pickled cucumbers (oi-muchim) as a banchan side. Same technique, different seasoning, same spirit. When I started making Korean beef bowls at home, I substituted my Polish pickled cucumber method for the Korean one, and the result was a dish that bridges two cuisines I love through the universal medium of vinegar and cucumbers.
Ingredients
For the Beef
- 1 pound ground beef
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Red pepper flakes or gochujang to taste
For the Quick Pickled Cucumbers
- 1 large cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- Pinch of salt
- Sesame seeds
For Serving
- Steamed jasmine rice
- Shredded carrots
- Sliced green onions
- Sriracha or gochujang
- Fried egg highly recommended
Method
Quick Pickle the Cucumbers
- Thinly slice the cucumber (mandoline if you have one — same tool I use for mizeria). Toss with rice vinegar, sugar, sesame oil, salt, and sesame seeds. Let sit while you cook the beef — even 10 minutes gives you a bright, tangy, crunchy topping. The technique is almost identical to making mizeria — slice thin, add acid, let it marinate. Polish pickling skills: transferable across continents.
Cook the Beef
- Brown the ground beef in a skillet over medium-high heat, breaking it into small crumbles, for 5-6 minutes. Drain excess fat. Add garlic and ginger — 30 seconds. Add soy sauce, brown sugar, sesame oil, and rice vinegar. Stir and cook 3-4 minutes until the sauce thickens and coats the beef. It should be glossy and sticky, not soupy. Add red pepper flakes or a spoonful of gochujang for heat.
Assemble the Bowls
- Scoop rice into bowls. Top with the saucy beef, pickled cucumbers, shredded carrots, and sliced green onions. Add a fried egg with a runny yolk if you're living right. Drizzle sriracha or gochujang on top. The bowl should look colourful, messy, and like a magazine photo that went slightly off-script. That's the aesthetic we're going for.
Notes
Beef keeps 4 days in the fridge. Store pickled cucumbers separately — they get softer but stay tasty for 3 days. Rice stores separately too. Reheat the beef in a skillet, make fresh pickles (they take 2 minutes), and assemble fresh bowls. Great meal prep — cook the beef and rice on Sunday, assemble bowls all week.