These beef-and-veggie bowls are the evolution of a bulgogi bowl recipe I found online forever ago, and incorporate quick-pickled vegetables and soy sauce sweetened with brown sugar and ginger - it's a CRAZY flavorful dish - and so incredibly quick to make - and we've had this one in the rotation all summer long. *Important note before I continue: This is not an authentic Korean bulgogi recipe; it's simply a beef-and-veggie bowl spruced up with flavors inspired by the real thing.*
Curious about Korean food? This site run by a Korean mom has fantastic recipes to try at home.
Before we get to the recipe, here's a little hack I've been using, especially now that we're back to school: I keep a constant stockpile of assorted types of VeeTee rice on hand and use it to stretch out chicken, fish and beef dishes for lunch or dinner the next day. My kids are legit obsessed with VeeTee because 1) it's rice, and rice = always good, and 2) they can make it themselves in the microwave in just two minutes with zero fuss and mess. For this recipe I used Veetee Thai Jasmine rice, but I also usually have a whole bunch of Basmati and Wholegrain & Quinoa in my cabinets.