Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce

Ingredients

Bulgogi Beef

• 1 ½ lb ribeye or sirloin steak, thinly sliced
• ⅓ cups soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 4 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 3 green onions, sliced
• ½ tsp black pepper
• 1 tsp sesame seeds
• 1 tbsp neutral cooking oil

Creamy Gochujang Sauce

• ½ cups mayonnaise
• 2 tbsp gochujang
• 1 tbsp honey
• 2 tsp rice vinegar
• 1 tsp sesame oil
• 1 garlic clove, finely grated
• 1–2 tbsp water, as needed

Bowls

• 4 cups cooked white rice
• 1 cucumber, thinly sliced
• 1 cups shredded carrots
• 2 green onions, sliced
• 1 tbsp sesame seeds
• kimchi, optional
• avocado, optional
• edamame, optional

Instructions

1. Make the marinade: Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, green onions, black pepper, and sesame seeds.
2. Marinate the beef: Add the thinly sliced beef and toss until coated. Cover and refrigerate for at least 30 minutes.
3. 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.
4. 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.
5. Prepare the bowls: Divide the cooked rice between four bowls.
6. Add toppings: Top each bowl with bulgogi beef, cucumber, carrots, green onions, and sesame seeds.
7. Finish and serve: Drizzle generously with creamy gochujang sauce. Add kimchi, avocado, or edamame if desired, and serve warm.