Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Korean BBQ Platter
with bulgogi / cucumbers / kimchi

Active: 45 Total: 65
We love setting out all of the components of this fresh meal and letting everyone assemble their own Korean-inspired bowls right at the table. This meal was last featured in 2019.
Smarts: Make a double batch of bulgogi tonight and Thursday's lettuce cups will be a breeze.


Pickled Cucumbers:
  • Cucumbers - 8 oz , cubed
  • Vinegar, rice - 2 Tbsp
  • Honey - 1/2 tsp
Korean BBQ Platter:
  • Lettuce, romaine - 1 heart , shredded (sub iceberg)
  • Carrots - 6 oz , shredded (look for pre-shredded)
  • Oil, toasted sesame - 2 tsp
  • Honey - 1 tsp
  • Vinegar, rice - 2 tsp + 2 tsp
  • Hot sauce - 1 Tbsp
  • Sesame seeds, black or white - 1/2 tsp
  • Kimchi - 1/2 cup
Beef Bulgogi:
  • Steak, sirloin or boneless ribeye - 1 1/4 lbs
  • Garlic - 2 cloves , chopped
  • Ginger - 1 tsp , grated
  • Bragg's / coconut aminos - 1/3 cup
  • Oil, toasted sesame - 2 tsp


  1. Chill steak - This step is optional, but will make the meat easier to slice. Put beef in the freezer for about 15 minutes so it is very cold but not frozen.
  2. Marinate beef - (Double if making Thursday night's meal.) Chop garlic. Grate ginger. Thinly slice beef against the grain. Combine garlic, ginger, aminos, and toasted sesame oil (portion for beef) in a bowl. Add beef and marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
  3. Pickle cucumbers - Cube cucumbers. Toss with vinegar and honey (portions for cucumbers). (Can be done up to 2 days ahead)
  4. Lettuce / Carrots - Prep as directed and combine. (Can be done 1 day ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. In a large bowl, whisk together toasted sesame oil, honey, and first portion of vinegar (portions for BBQ platter). Add lettuce and carrots on top. Wait to toss until right before serving.
  2. In a small bowl, whisk together hot sauce and second part of vinegar (portion for BBQ platter).
  3. Heat a skillet or wok over medium-high heat. Add beef and marinade and saute until beef is cooked through and marinade is bubbling. (Note: If making Thursday night's meal, go ahead and cook the steak for that night at the same time. You may want to do it in batches to avoid overcrowding and allow the meat to brown.)
  4. Drain liquid off cucumbers and season with some salt.
  5. Toss salad in vinaigrette and sprinkle sesame seeds on top.
  6. Set out salad, beef (reserve half if you cooked Thursday's at the same time), hot sauce, pickled cucumbers, and kimchi. Let everyone assemble their Korean BBQ bowl at the table. (The crisp, cool salad is great mixed together in the bowls with the warm ingredients, but feel free to enjoy it on the side if you prefer.)



0 reviews