Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce
Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce
Ingredients
For the Bulgogi Marinade
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
- 1/4 cup Asian pear, grated (or 1 tablespoon apple juice)
For the Bulgogi
- 1 pound sirloin steak, thinly sliced against the grain
- 1/2 yellow onion, thinly sliced
- 1 tablespoon vegetable oil
For the Creamy Gochujang Sauce
- 1/2 cup mayonnaise
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon sesame oil
- 1/4 teaspoon garlic powder
For Serving
- 4 cups cooked white rice
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the bulgogi marinade: In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, and grated Asian pear (or apple juice).
⏱️ 5 min
- 2
Add the thinly sliced sirloin steak and sliced yellow onion to the marinade. Toss to ensure all the beef is coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
- 3
While the beef is marinating, prepare the creamy gochujang sauce. In a small bowl, whisk together the mayonnaise, gochujang, rice vinegar, honey, sesame oil, and garlic powder until smooth. Taste and adjust seasoning if needed. Set aside.
⏱️ 5 min
- 4
Heat a large skillet or wok over medium-high heat. Add the vegetable oil. Once hot, add the marinated beef and onions in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min
- 5
Cook the beef for 3-5 minutes per side, or until beautifully caramelized and cooked through. Stir frequently to ensure even cooking and prevent burning. The onions should be tender and slightly browned.
⏱️ 10 min
- 6
To assemble the bowls, divide the cooked white rice among four serving bowls. Top each bowl generously with the cooked bulgogi and caramelized onions.
⏱️ 2 min
- 7
Drizzle each bowl with a generous amount of the creamy gochujang sauce. Garnish with sliced green onions and toasted sesame seeds.
⏱️ 1 min
- 8
Serve immediately and enjoy your delicious Korean Beef Bulgogi Bowls!
Kitchen Tools
Nutrition Facts (per serving)
Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce
For the Bulgogi Marinade
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
- 1/4 cup Asian pear, grated (or 1 tablespoon apple juice)
For the Bulgogi
- 1 pound sirloin steak, thinly sliced against the grain
- 1/2 yellow onion, thinly sliced
- 1 tablespoon vegetable oil
For the Creamy Gochujang Sauce
- 1/2 cup mayonnaise
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon sesame oil
- 1/4 teaspoon garlic powder
For Serving
- 4 cups cooked white rice
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the bulgogi marinade: In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, and grated Asian pear (or apple juice).
⏱️ 5 min - 2
Add the thinly sliced sirloin steak and sliced yellow onion to the marinade. Toss to ensure all the beef is coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 3
While the beef is marinating, prepare the creamy gochujang sauce. In a small bowl, whisk together the mayonnaise, gochujang, rice vinegar, honey, sesame oil, and garlic powder until smooth. Taste and adjust seasoning if needed. Set aside.
⏱️ 5 min - 4
Heat a large skillet or wok over medium-high heat. Add the vegetable oil. Once hot, add the marinated beef and onions in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min - 5
Cook the beef for 3-5 minutes per side, or until beautifully caramelized and cooked through. Stir frequently to ensure even cooking and prevent burning. The onions should be tender and slightly browned.
⏱️ 10 min - 6
To assemble the bowls, divide the cooked white rice among four serving bowls. Top each bowl generously with the cooked bulgogi and caramelized onions.
⏱️ 2 min - 7
Drizzle each bowl with a generous amount of the creamy gochujang sauce. Garnish with sliced green onions and toasted sesame seeds.
⏱️ 1 min - 8
Serve immediately and enjoy your delicious Korean Beef Bulgogi Bowls!