Creamy Korean Beef Bulgogi Rice Bowl
Creamy Korean Beef Bulgogi Rice Bowl
Ingredients
For the Pickled Cucumber
- 1/2 cucumber, sliced
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 pinch salt
For the Gochujang Cream
- 1/2 cup mayonnaise
- 2 tablespoons gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
For the Bulgogi Marinade
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, grated
- 1/2 pear, grated
- 1/2 onion, grated
- 1 pinch black pepper, to taste
For the Beef and Assembly
- 1 pound beef, thinly sliced
- 1 tablespoon cooking oil, as needed
- 4 eggs
- 2 cups jasmine rice, steamed, for 4 servings
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Prepare the pickled cucumber: In a small bowl, combine the sliced cucumber, 1 tablespoon rice vinegar, 1 teaspoon sugar, and a pinch of salt. Mix well and set aside to quick pickle while preparing other components.
⏱️ 5 min
- 2
Prepare the gochujang cream: In a separate bowl, combine the mayonnaise, gochujang, 1 tablespoon rice vinegar, honey, 1 teaspoon sesame oil, and garlic powder. Whisk until smooth and well combined. Set aside.
⏱️ 5 min
- 3
Prepare the bulgogi marinade: In a medium bowl, combine the soy sauce, brown sugar, 2 tablespoons sesame oil, minced garlic, grated ginger, grated pear, grated onion, and black pepper. Whisk until all ingredients are thoroughly mixed and the marinade is smooth.
⏱️ 10 min
- 4
Marinate the beef: Add the thinly sliced beef to the prepared bulgogi marinade. Mix well, ensuring all pieces of beef are fully coated. Marinate for at least 30 minutes to allow the flavors to penetrate. (This is passive time).
⏱️ 5 min
- 5
Cook the bulgogi: Heat a large pan or skillet over medium-high heat with a small amount of cooking oil. Add the marinated beef to the hot pan in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary. Cook for 2-3 minutes per side, or until the beef is caramelized and cooked through. Transfer cooked beef to a plate and keep warm.
⏱️ 12 min
- 6
Fry the eggs: In a separate pan, fry the eggs one at a time until the egg whites are set but the yolk remains soft and runny. You will need one egg per serving.
⏱️ 8 min
- 7
Assemble the bowls: Place a generous portion of steamed jasmine rice into each of four bowls. Arrange the cooked bulgogi over the rice. Carefully place a fried egg on top of the bulgogi.
⏱️ 5 min
- 8
Garnish and serve: Arrange the pickled cucumbers on the side of each bowl. Drizzle generously with the prepared gochujang cream. Garnish with toasted sesame seeds before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Korean Beef Bulgogi Rice Bowl
For the Pickled Cucumber
- 1/2 cucumber, sliced
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 pinch salt
For the Gochujang Cream
- 1/2 cup mayonnaise
- 2 tablespoons gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
For the Bulgogi Marinade
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, grated
- 1/2 pear, grated
- 1/2 onion, grated
- 1 pinch black pepper, to taste
For the Beef and Assembly
- 1 pound beef, thinly sliced
- 1 tablespoon cooking oil, as needed
- 4 eggs
- 2 cups jasmine rice, steamed, for 4 servings
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Prepare the pickled cucumber: In a small bowl, combine the sliced cucumber, 1 tablespoon rice vinegar, 1 teaspoon sugar, and a pinch of salt. Mix well and set aside to quick pickle while preparing other components.
⏱️ 5 min - 2
Prepare the gochujang cream: In a separate bowl, combine the mayonnaise, gochujang, 1 tablespoon rice vinegar, honey, 1 teaspoon sesame oil, and garlic powder. Whisk until smooth and well combined. Set aside.
⏱️ 5 min - 3
Prepare the bulgogi marinade: In a medium bowl, combine the soy sauce, brown sugar, 2 tablespoons sesame oil, minced garlic, grated ginger, grated pear, grated onion, and black pepper. Whisk until all ingredients are thoroughly mixed and the marinade is smooth.
⏱️ 10 min - 4
Marinate the beef: Add the thinly sliced beef to the prepared bulgogi marinade. Mix well, ensuring all pieces of beef are fully coated. Marinate for at least 30 minutes to allow the flavors to penetrate. (This is passive time).
⏱️ 5 min - 5
Cook the bulgogi: Heat a large pan or skillet over medium-high heat with a small amount of cooking oil. Add the marinated beef to the hot pan in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary. Cook for 2-3 minutes per side, or until the beef is caramelized and cooked through. Transfer cooked beef to a plate and keep warm.
⏱️ 12 min - 6
Fry the eggs: In a separate pan, fry the eggs one at a time until the egg whites are set but the yolk remains soft and runny. You will need one egg per serving.
⏱️ 8 min - 7
Assemble the bowls: Place a generous portion of steamed jasmine rice into each of four bowls. Arrange the cooked bulgogi over the rice. Carefully place a fried egg on top of the bulgogi.
⏱️ 5 min - 8
Garnish and serve: Arrange the pickled cucumbers on the side of each bowl. Drizzle generously with the prepared gochujang cream. Garnish with toasted sesame seeds before serving.
⏱️ 3 min