Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce
Serves 1
Directions
- 1Whisk together all marinade ingredients in a bowl. Add the sliced beef and toss well. Marinate for at least 20 minutes, or up to 4 hours.
- 2In a small bowl, whisk together mayonnaise, gochujang, honey, rice vinegar, and water until smooth and creamy.
- 3Heat vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer.
- 4Cook for 2–3 minutes per side until the beef is browned, caramelized, and fully cooked.
- 5Divide warm rice between serving bowls. Top with the bulgogi beef, shredded carrots, cucumber, and red cabbage.
- 6Drizzle generously with the creamy gochujang sauce.
- 7Finish with sliced green onions and sesame seeds. Serve immediately.
Ingredients
- 1 lb beef sirloin or ribeye
- 2 cup white rice, cooked
- 1 cup carrots, shredded
- 1 cup cucumber, thinly sliced
- 1/2 cup red cabbage, shredded
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 1 tbsp vegetable oil
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 3 garlic clove, minced
- 1 tsp fresh ginger, grated
- 1 tbsp Asian pear or apple, grated
- 1/2 tsp black pepper
- 2 tbsp mayonnaise
- 1 tbsp gochujang
- 1 tsp honey
- 1 tsp rice vinegar
- 1-2 tsp water
Equipment
bowlskilletwok
