Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce -

Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce

Tender, savory-sweet bulgogi beef served over fluffy rice with crisp vegetables and a creamy, spicy gochujang sauce. An easy, flavorful dinner that's perfect for busy weeknights or meal prep.

Servings: 4

Prep Time: 20 minutes

Marinating Time: 30 minutes

Cook Time: 15 minutes

Total Time: 1 hour 5 minutes

Ingredients

For the Bulgogi Beef

1 ½ lbs ribeye or sirloin steak, thinly sliced

⅓ cup soy sauce

2 tablespoons brown sugar

1 tablespoon sesame oil

1 tablespoon rice vinegar

4 garlic cloves, minced

1 teaspoon fresh ginger, grated

3 green onions, sliced

½ teaspoon black pepper

1 teaspoon sesame seeds

1 tablespoon neutral cooking oil

For the Creamy Gochujang Sauce

½ cup mayonnaise

2 tablespoons gochujang

1 tablespoon honey

2 teaspoons rice vinegar

1 teaspoon sesame oil

1 small garlic clove, finely grated

1–2 tablespoons water, as needed

For the Bowls

4 cups cooked white rice

1 cucumber, thinly sliced

1 cup shredded carrots

2 green onions, sliced

1 tablespoon sesame seeds

Kimchi, optional

Avocado, optional

Edamame, optional

Instructions

Make the marinade: Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, green onions, black pepper, and sesame seeds.

Marinate the beef: Add the thinly sliced beef and toss until coated. Cover and refrigerate for at least 30 minutes.

Prepare the sauce: Mix mayonnaise, gochujang, honey, rice vinegar, sesame oil, and garlic until smooth. Add water a little at a time until the sauce reaches your preferred consistency.

Cook the beef: Heat oil in a large skillet over medium-high heat. Remove excess marinade from the beef and cook in batches for 2–4 minutes, stirring occasionally, until browned and cooked through.

Prepare the bowls: Divide the cooked rice between four bowls.

Add toppings: Top each bowl with bulgogi beef, cucumber, carrots, green onions, and sesame seeds.

Finish and serve: Drizzle generously with creamy gochujang sauce. Add kimchi, avocado, or edamame if desired, and serve warm.

Tips

Slice the beef thinly against the grain for the best texture.

Avoid overcrowding the skillet so the beef browns instead of steaming.

Add more mayonnaise for a milder gochujang sauce.

Add extra gochujang if you prefer more heat.

Store the sauce and fresh vegetables separately when meal prepping.