Main Dishes · No. 114
Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce
Thin-sliced steak in a soy, sesame and ginger marinade, seared in batches, over rice with cucumber, carrot and a creamy gochujang sauce. 4 bowls. From Amber (amber_recipes3).
Serves 4KoreanDinner
Ingredients
Bulgogi
- 1 1/2 lb ribeye or sirloin steak, thinly sliced against the grain
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 green onions, sliced
- 1/2 tsp black pepper
- 1 tsp sesame seeds
- 1 tbsp neutral cooking oil
Creamy Gochujang Sauce
- 1/2 cup mayonnaise
- 2 tbsp gochujang
- 1 tbsp honey
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 1 small clove garlic, finely grated
- 1 to 2 tbsp water, as needed
Bowls
- 4 cups cooked white rice
- 1 cucumber, thinly sliced
- 1 cup shredded carrots
- 2 green onions, sliced
- 1 tbsp sesame seeds
- Kimchi, avocado or edamame (optional)
Method
- Whisk the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, green onions, pepper and sesame seeds until the sugar starts to dissolve.
- Add the beef and toss to coat. Cover and refrigerate at least 30 minutes. Longer is fine. Tip: 15 minutes in the freezer firms the steak for thin slicing.
- Whisk the sauce ingredients except the water until smooth. Thin with water a teaspoon at a time. More gochujang for heat, more mayo for mild.
- Heat the oil in a large skillet over medium-high to high. Let the excess marinade drip off and sear the beef in batches so it browns instead of steaming. Cook through.
- Divide the rice between 4 bowls. Top with beef, cucumber, carrots, green onions, sauce and sesame seeds. Add kimchi, avocado or edamame if you like.
Notes
- Source: @amber_recipes3 on Instagram. The reel points to the full recipe on her page: ajgreats.com.