Bulgogi Beef Bowl

Name: Bulgogi Beef Bowl
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 1/2 lbs flank steak, sliced thinly against the grain; 3 cups red cabbage, shredded; 1 medium cucumber, shaved into ribbons (avoiding the seeds in the middle); 2 medium carrots, shaved into ribbons; 6 oz kimchi; 1 cup jasmine rice, cooked according to package directions; 1/2 cup green onions, chopped; 1/2 cup Duke's light mayonnaise with olive oil; 1 tbsp O'Food Gochujang Korean Chili Sauce; 1 tbsp vegetable oil; 1 tsp sesame seeds; 1/2 pear, grated; 3 tbsp light brown sugar; 3 tbsp low sodium soy sauce; 3 cloves garlic, grated; 1 tbsp fresh grated ginger; 1 tbsp O'Food Gochujang Korean Chili Sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar

User Reviews

4.9

24 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
6 servings
Calories
442 kcal
Course
Main Course
Cuisine
Asian

Bulgogi Beef Bowl

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

1 1/2 lbs flank steak, sliced thinly against the grain
3 cups red cabbage, shredded (210 grams)
1 medium cucumber, shaved into ribbons (avoiding the seeds in the middle) (135 grams)
2 medium carrots, shaved into ribbons (77 grams)
6 oz kimchi (168 grams)
1 cup jasmine rice, cooked according to package directions (180 grams)
1/2 cup green onions, chopped (52 grams)
1/2 cup Duke's light mayonnaise with olive oil (120 grams)
1 tbsp O'Food Gochujang Korean Chili Sauce (18 grams)
1 tbsp vegetable oil (14 grams)
1 tsp sesame seeds

Marinade

1/2 pear, grated (86 grams)
3 tbsp light brown sugar (36 grams)
3 tbsp low sodium soy sauce (45 mL)
3 cloves garlic, grated (12 grams)
1 tbsp fresh grated ginger (6 grams)
1 tbsp O'Food Gochujang Korean Chili Sauce (18 grams)
1 tbsp sesame oil (15 mL)
1 tbsp rice vinegar (15 mL)

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Instructions

Whisk all marinade ingredients together and pour over thinly sliced flank steak. Gently toss with your hands to evenly coat the steak. Refrigerate for at least 2 hours or up to overnight.
Whisk light mayonnaise with 1 tbsp gochujang until well combined. Set aside in refrigerator.
Heat a large skillet over medium-high heat (7 of 10). Add half of the vegetable oil and swirl to coat the skillet. Once the oil is shimmering and hot, add marinated steak in a single layer, being careful not to overcrowd the skillet. Cook on one side for about 2 minutes or until sugar has begun to caramelize and brown. Flip and cook 1-2 minutes on other side, or until cooked through. Wipe out pan and repeat process (you may need to do this a 3rd time depending on the size of your skillet).
Add rice, red cabbage, kimchi, carrots, and cucumber in a serving bowl or meal prep container. Add cooked bulgogi steak, then top with gochujang mayo, sesame seeds, and green onions before serving.

Notes

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Nutrition Information

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Calories 442kcal (22%) Carbohydrates 40g (13%) Protein 28g (56%) Fat 17g (26%) Cholesterol 58mg (19%) Sodium 605mg (25%) Potassium 172mg (5%) Fiber 3g (12%) Sugar 10g (20%)