Korean-Inspired Bulgogi Bowls

Korean-Inspired Bulgogi Bowls

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Savor the sweet umami of bulgogi with a crunch of pickled cucumbers and carrots, drizzled in a tantalizing sauce, topped with sesame seeds and green onion. This is a quick and healthy weeknight dinner or lunch option, is gluten-free and refined-sugar free and can be made with any meat including vegan crumbles!


1 lb meat of choice or raw meat-free crumbles

1 small cucumber

1 large carrot

1 cup white rice 

1 cup water

2 green onions chopped - separate the greens from whites

2-3 tbsp sesame seeds

2 tbsp rice vinegar

Sesame oil as needed

Bulgogi sauce:


¼ cup soy sauce or tamari

¼ cup pear juice

2 tbsp Just Date Syrup

1 tsp grated ginger

1 large clove garlic minced

1 tbsp sesame oil

Cook the rice in an instant pot (or prepare rice according to stove-top directions). Slice the cucumber in ribbons and quick pickle them. Slice the carrots in thin ovals and cook for 2 minutes in oil and set aside. 

Combine sauce ingredients in a pot on medium heat for until just starting to bubble and remove from heat. In a skillet, heat some sesame oil and add the whites of onion and saute for 1 minute until fragrant. Add meat or meatless crumbles and break it up, cooking until browned 4-6 minutes. Add the vinegar and stir for 30 seconds. Stir in the bulgogi sauce and bring to a simmer and then immediately turn off heat. Season if needed with salt and pepper. 

Fluff rice and put in a bowl. Add the crumbles, carrots and cucumbers and sprinkle sesame seeds and scallion greens on top. Enjoy! 

recipe by Caitlin Heinz