Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce
Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce
Ingredients
For the Bulgogi
- 1 1/2 pounds sirloin steak, thinly sliced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup mirin
- 1 tablespoon gochujang
- 1 teaspoon black pepper
- 4 garlic, minced
- 1/2 yellow onion, grated
- 1 kiwi, grated
- 1 green onion, chopped, for garnish
For the Creamy Gochujang Sauce
- 1/4 cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
For Serving
- 4 cups cooked rice
- 1 cup carrots, shredded
- 1 cucumber, sliced
- 4 eggs, fried
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Thinly slice the sirloin steak against the grain. For easier slicing, you can partially freeze the steak for about 30 minutes before cutting.
⏱️ 5 min
- 2
In a large mixing bowl, combine the soy sauce, brown sugar, sesame oil, mirin, 1 tablespoon gochujang, black pepper, minced garlic, grated yellow onion, and grated kiwi. Whisk until well combined and the sugar is dissolved.
⏱️ 5 min
- 3
Add the thinly sliced beef to the marinade. Use your hands to mix thoroughly, ensuring every piece of beef is coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or ideally, overnight for best flavor.
⏱️ 5 min
- 4
While the beef marinates, prepare the creamy gochujang sauce. In a small bowl, combine mayonnaise, 1 tablespoon gochujang, 1 teaspoon sesame oil, honey, and rice vinegar. Whisk vigorously until the sauce is smooth and creamy. Set aside.
⏱️ 5 min
- 5
Heat a large skillet or wok over high heat until very hot. Add a small amount of oil if needed, though the beef marinade contains enough oil. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until nicely caramelized and cooked through.
⏱️ 10 min
- 6
To assemble the bowls, divide the cooked rice among four serving bowls. Arrange a generous portion of the cooked bulgogi beef over the rice. Add shredded carrots and sliced cucumbers to each bowl.
⏱️ 5 min
- 7
Top each bowl with a freshly fried egg. Drizzle the creamy gochujang sauce generously over the assembled bowls. Garnish with chopped green onions and a sprinkle of sesame seeds before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce
For the Bulgogi
- 1 1/2 pounds sirloin steak, thinly sliced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup mirin
- 1 tablespoon gochujang
- 1 teaspoon black pepper
- 4 garlic, minced
- 1/2 yellow onion, grated
- 1 kiwi, grated
- 1 green onion, chopped, for garnish
For the Creamy Gochujang Sauce
- 1/4 cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
For Serving
- 4 cups cooked rice
- 1 cup carrots, shredded
- 1 cucumber, sliced
- 4 eggs, fried
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Thinly slice the sirloin steak against the grain. For easier slicing, you can partially freeze the steak for about 30 minutes before cutting.
⏱️ 5 min - 2
In a large mixing bowl, combine the soy sauce, brown sugar, sesame oil, mirin, 1 tablespoon gochujang, black pepper, minced garlic, grated yellow onion, and grated kiwi. Whisk until well combined and the sugar is dissolved.
⏱️ 5 min - 3
Add the thinly sliced beef to the marinade. Use your hands to mix thoroughly, ensuring every piece of beef is coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or ideally, overnight for best flavor.
⏱️ 5 min - 4
While the beef marinates, prepare the creamy gochujang sauce. In a small bowl, combine mayonnaise, 1 tablespoon gochujang, 1 teaspoon sesame oil, honey, and rice vinegar. Whisk vigorously until the sauce is smooth and creamy. Set aside.
⏱️ 5 min - 5
Heat a large skillet or wok over high heat until very hot. Add a small amount of oil if needed, though the beef marinade contains enough oil. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until nicely caramelized and cooked through.
⏱️ 10 min - 6
To assemble the bowls, divide the cooked rice among four serving bowls. Arrange a generous portion of the cooked bulgogi beef over the rice. Add shredded carrots and sliced cucumbers to each bowl.
⏱️ 5 min - 7
Top each bowl with a freshly fried egg. Drizzle the creamy gochujang sauce generously over the assembled bowls. Garnish with chopped green onions and a sprinkle of sesame seeds before serving immediately.
⏱️ 5 min