We are excited to share this week's menu with you! We've been thinking about it for a couple of months now. To be honest, for some reason it didn’t feel as inspiring to bring it to the table, even though the idea was sitting in the back of our minds. Then, a couple of weeks ago, we decided to finally test it out, and Kevin loved it so much that we made it again the very next week. Two weeks in a row, and no complaints. It’s just that good.
That’s when we knew it was ready to share with all of you. Some meals just have a way of clicking into place, and this one has quickly become a new favorite in our kitchen.
We’re pairing it with a cucumber martini for a refreshing twist that feels perfect for September. You can keep it light and cool with just cucumber, or add in a jalapeno slice if you're in the mood for something a little spicy and bold.
We hope you love this one as much as we do!
Kevin & Kate
Cucumber Martini
Korean Beef Bulgogi Bowls
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
Marinating the steak in advance is an important step in this week’s menu!
We’re spinning Dowork’s Old School album this week. Laid-back grooves with just the right touch of funk to keep dinner feeling relaxed and fun.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
1. Marinade Time
For the most tender beef, we strongly recommend marinating for a full 24 hours. A shorter marinade will still give flavor, but the extra time really works magic on the texture.
2. Choosing Your Beef
We used ribeye and loved how tender it became, but you can also use New York strip or flank steak. Ribeye is our top pick for melt-in-your-mouth results.
3. Cooking the Beef
Don’t overcook the beef. With thin slices, flip after 2–3 minutes per side. You’re looking for caramelized edges but still juicy inside.
4. Fruit for the Marinade
We went with pear and found it perfection—it tenderizes beautifully. You can swap with apple if you prefer. Any pear variety will do (we used red).
5. Stovetop Rice Vs. Rice Cooker
You can absolutely make your rice on the stovetop. Just simmer, cover, and keep an eye on it until it’s tender and fluffy. But we have to say, we love our rice cooker. It’s one of those “set it and forget it” tools that delivers perfect rice every single time without any fuss. If rice tends to give you trouble or you’re juggling a lot of steps for dinner, a rice cooker can be a total game-changer.
5. Seasoned Rice Tip
Normally for our Asian dishes we keep rice plain, but for this recipe, a little richness balances everything. Stir in a dollop of butter and a pinch of salt after cooking for a smoother, more flavorful base.
6. Eggs (Optional)
Top with a sunny side up or over-easy egg if you enjoy eggs. The yolk adds a silky texture that ties the whole bowl together.
7. Drizzle Sauce Options
We like a sweet-spicy gochujang drizzle, but you can adjust to taste:
Go sweeter with honey or sugar.
Go spicier with more paste.
Or try a lighter soy-vinegar drizzle if you prefer tang over heat.
8. Veggie Prep Shortcut
We love our Pampered Chef potato cutter for julienning carrots and cucumbers. It’s an investment, but we use it often, for fries, chips, and veggies like this. You may be be able to find a used on on eBay or a knockoff version on Amazon. We looked at some Amazon versions to share, but because we haven't tested them, we didn't want to recommend.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
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