Sweet, savory, smoky beef over fluffy rice with crisp veggies and a silky, spicy-creamy sauce—this bowl is bold, comforting, and weeknight-friendly.
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Ingredients (Serves 4)
Beef Bulgogi
- 1 lb (450 g) beef sirloin or ribeye, thinly sliced against the grain
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tbsp brown sugar or honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp grated Asian pear or apple (optional, for tenderness)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp black pepper
- 1 small onion, thinly sliced
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Creamy Gochujang Sauce
- 3 tbsp gochujang (Korean chili paste)
- ¼ cup mayonnaise
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar or lime juice
- 1–2 tbsp water or milk (to thin)
- Optional: ½ tsp garlic powder
Bowl Base & Toppings
- 3 cups cooked jasmine or short-grain rice (white or brown)
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup sautéed spinach or steamed broccoli
- Optional: soft-boiled eggs, kimchi, avocado slices
Instructions
1️⃣ Marinate the Beef
In a bowl, whisk soy sauce, brown sugar, sesame oil, rice vinegar, pear/apple (if using), garlic, ginger, and pepper. Add beef and onion; toss to coat.
👉 Marinate 30 minutes (or up to 12 hours refrigerated).
2️⃣ Make the Creamy Gochujang Sauce
Whisk gochujang, mayo, honey, vinegar, and water/milk until smooth and drizzle-able. Adjust sweetness or spice to taste. Chill until ready.
3️⃣ Cook the Beef
Heat a large skillet or wok over high heat. Add beef in a single layer (cook in batches if needed).
Sear 2–3 minutes per side until caramelized and just cooked through. Avoid overcrowding.
4️⃣ Assemble the Bowls
Divide rice among bowls. Top with bulgogi, veggies, and extras. Drizzle generously with creamy gochujang sauce. Finish with green onions and sesame seeds.
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Flavor & Texture Tips
- Char matters: High heat gives that signature bulgogi caramelization.
- Slice thin: Freeze beef 15–20 minutes for easier slicing.
- Balance heat: Add more mayo or honey if gochujang is spicy.
Nutrition (Approx. per serving)
- Calories: ~620
- Protein: ~38 g
- Carbs: ~55 g
- Fat: ~28 g
Values vary by rice choice and toppings.
Allergen & Dietary Info
- Contains: Soy (soy sauce, gochujang), Sesame, Eggs (mayonnaise)
- Gluten-Free: Use gluten-free tamari + GF gochujang
- Dairy-Free: Yes (use water instead of milk in sauce)
- Nut-Free: Yes (if pear/apple used, not nuts)
Variations
- Low-Carb: Serve over cauliflower rice or lettuce cups
- Spicy-Lover: Add chili crisp or extra gochujang
- Vegetarian: Swap beef for sautéed mushrooms or crispy tofu
- Meal Prep: Keeps well 3–4 days refrigerated
Q & A
Q: Can I use ground beef instead of sliced?
A: Yes! Brown 90% lean ground beef and add the marinade directly to the pan.
Q: Is gochujang very spicy?
A: Mild to medium heat. The creamy sauce tames it—start with less if sensitive.
Q: Can I grill the beef?
A: Absolutely. Use a grill pan or skewers; grill hot and fast.
Q: What rice works best?
A: Short-grain or jasmine rice for that classic Korean bowl texture.
Q: Can I freeze it?
A: Freeze cooked beef only (up to 2 months). Make sauce fresh.
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