Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce
Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce
Ingredients
For the Beef Bulgogi
- 300 g beef, (sirloin), thinly sliced
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon ginger, optional
- 2 green onions, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
For the Creamy Gochujang Sauce
- 100 g mayonnaise
- 1 tablespoon gochujang, (Korean chili paste)
- 1 teaspoon honey
- 1 teaspoon lime juice
For Serving
- 2 cups cooked rice
Instructions
- 1
In a bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, optional ginger, and black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 3 min
- 2
Add the thinly sliced beef (sirloin) to the marinade. Ensure the beef is fully coated. Marinate for 10–15 minutes.
⏱️ 2 min
- 3
While the beef is marinating, prepare the creamy gochujang sauce. In a separate small bowl, combine the mayonnaise, gochujang, honey, and lime juice. Mix vigorously until the sauce is smooth and creamy.
⏱️ 5 min
- 4
Heat the olive oil in a pan over high heat. Once hot, add the marinated beef to the pan and cook until it is caramelized and browned nicely. This should take about 5-7 minutes, depending on the thickness of the beef.
⏱️ 7 min
- 5
Assemble the bowls: Start by placing the cooked rice as the base in each serving bowl.
⏱️ 1 min
- 6
Top the rice with the freshly cooked bulgogi beef.
⏱️ 1 min
- 7
Generously drizzle the creamy gochujang sauce over the beef and rice.
⏱️ 1 min
- 8
Garnish the bowls with chopped green onions and sesame seeds. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce
For the Beef Bulgogi
- 300 g beef, (sirloin), thinly sliced
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon ginger, optional
- 2 green onions, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
For the Creamy Gochujang Sauce
- 100 g mayonnaise
- 1 tablespoon gochujang, (Korean chili paste)
- 1 teaspoon honey
- 1 teaspoon lime juice
For Serving
- 2 cups cooked rice
Instructions
- 1
In a bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, optional ginger, and black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 3 min - 2
Add the thinly sliced beef (sirloin) to the marinade. Ensure the beef is fully coated. Marinate for 10–15 minutes.
⏱️ 2 min - 3
While the beef is marinating, prepare the creamy gochujang sauce. In a separate small bowl, combine the mayonnaise, gochujang, honey, and lime juice. Mix vigorously until the sauce is smooth and creamy.
⏱️ 5 min - 4
Heat the olive oil in a pan over high heat. Once hot, add the marinated beef to the pan and cook until it is caramelized and browned nicely. This should take about 5-7 minutes, depending on the thickness of the beef.
⏱️ 7 min - 5
Assemble the bowls: Start by placing the cooked rice as the base in each serving bowl.
⏱️ 1 min - 6
Top the rice with the freshly cooked bulgogi beef.
⏱️ 1 min - 7
Generously drizzle the creamy gochujang sauce over the beef and rice.
⏱️ 1 min - 8
Garnish the bowls with chopped green onions and sesame seeds. Serve immediately.
⏱️ 1 min