quick pickled cucumbers
sweet and savory beef bulgogi
peel the cucumbers into thin ribbons using a vegetable peeler.
toss with rice vinegar, some honey and a dash of salt; set aside to pickle while preparing the remaining components.
measure out the shredded carrots. I find buying pre-shredded carrots to be the best and easiest method.
cook the carrots in a large sauté pan until charred and tender.
cook the ground beef in same sauté pan (less dishes) with onion, garlic, and ginger.
add low-sodium soy sauce, honey, gochujang and mirin.
pile beef bulgogi into a bowl with pickled cucumbers, charred carrots, rice and bibb lettuce. Top with sesame seeds, scallions and sambal oelek (chili garlic sauce).
quick, easy, delicious!
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