Ponzu Bulgogi Bowls and Cucumber Salad
Bulgogi, a beloved Korean dish, has long captivated food enthusiasts with its rich flavors and history. Traditionally made with thin slices of marinated beef, bulgogi is known for its balance of sweetness and savory depth. The word “bulgogi” translates to “fire meat,” referencing its roots in grilling, often over an open flame. Today, it’s enjoyed in various forms, from grill plates to modern bowls, making it a versatile meal for any occasion.
One delicious twist on this classic dish is pairing bulgogi with a Spicy Ponzu Cucumber Salad. This salad not only adds a refreshing, tangy element to balance the richness of the beef but also brings a hint of heat that enhances the overall flavor profile. The cucumbers, lightly smashed and tossed with a blend of Marukan Sudachi Ponzu, chili crisp, and sesame oil, create a perfect contrast to the bulgogi’s savory marinade.
One of the star ingredients in this dish is Marukan Sudachi Ponzu. Sudachi is a small, green citrus fruit native to Japan, often used for its sour, tangy juice. Marukan’s Sudachi Ponzu combines this bold citrus flavor with soy sauce, offering a zesty and umami-rich addition to dishes. The combination of ponzu and chili crisp in the cucumber salad elevates it from a simple side to a dish that can stand on its own. And of course, it is gluten-free.
Serve this bulgogi over rice with the spicy ponzu cucumber salad, a little kimchi (I like spicy but you can also get mild) and maybe some lettuce leave for a full meal ready in minutes once the marinating of the meat takes place.
Ponzu Bulgogi
Ingredients
- 1 ½ pounds boneless ribeye steak
- ¼ cup Marukan Sudachi Ponzu
- ½ pear , peeled and grated on the large holes of a box grater
- 2 tablespoons coconut or brown sugar
- 2 tablespoons toasted sesame oil
- 2 tablespoons gluten free gochujang
- 3 cloves garlic , minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons vegetable oil , divided
- 2 green onions , thinly sliced on the diagonal
- 1 teaspoon toasted white sesame seeds
- Spicy Ponzu Cucumber Salad , recipe follows
- Bibb or romaine lettuce leaves , for serving, optional
- Cooked rice , for serving
- Kimchi , for serving
Instructions
- Slice ribeye into ¼ inch strips and place in a large food storage bag. (Tip, place steak in the freezer for 20 – 30 minutes before slicing to make it easier.)
- In a medium mixing bowl, combine the Marukan Sudachi Ponzu, pear, sugar, sesame oil, gochujang, garlic, and ginger. Pour into the large food storage bag along with the steak, massage gently to coat the steak, and marinate for 2 hours or up to overnight, turning the bag occasionally.
- Heat a large cast iron skillet over medium-high heat. Add one tablespoon of oil and let it heat for a moment. Working in batches, add the steak to the pan in a single layer. Cook undisturbed, for 1 – 3 minutes then flip and cook on the other side for 1 – 3 minutes, don’t overcook. Remove from the pan. Repeat with the remaining oil and steak.
- Serve immediately in bowls over rice with the cucumber salad, kimchi, and lettuce leaves if desired. Garnish with green onions and sesame seeds.
Nutrition
Spicy Ponzu Cucumber Salad
Ingredients
- 1 – 1 ¼ pounds Persian cucumbers
- ½ teaspoon kosher salt
- 4 tablespoons Marukan Sudachi Ponzu
- 2 tablespoons gluten free chili crisp
- 2 teaspoons coconut or brown sugar
- 2 teaspoons sesame oil
Instructions
- Slice the ends of the cucumbers and discard. Slice the cucumbers in half lengthwise and place cut-side down on the cutting board. Use the side of a chef’s knife to gently but firmly press down and smash the cucumbers so they crack but do not fall apart. Slice diagonally into ½ inch pieces. Transfer the cucumbers to a bowl. Sprinkle salt over the cucumbers and toss to coat. Let sit for 15 – 20 minutes. Drain the liquid from the cucumbers.
- Combine the Marukan Sudachi Ponzu, chili crisp, brown sugar, and sesame oil. Add to the cucumbers and mix. Refrigerate for 15 minutes.
Nutrition
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