Korean Bulgogi BBQ Steak Bowls

When I think of comfort food that brings the family together, Korean Bulgogi BBQ Steak Bowls immediately comes to mind. It’s a dish that’s bursting with flavor and color, making it not just a meal but an experience. I remember the first time I tried bulgogi. The rich, savory taste of the marinated beef paired with fresh vegetables was unlike anything I’d had before. Now, every time I serve Korean Bulgogi BBQ Steak Bowls, it feels like a celebration, whether it’s a casual weeknight dinner or a gathering with friends. The blend of textures and flavors—sweet, spicy, and a hint of umami—always leaves everyone asking for seconds. Plus, it’s a fantastic way to get creative with toppings and sides!

Shopping List for Korean Bulgogi BBQ Steak Bowls

When it comes to the ingredients for Korean Bulgogi BBQ Steak Bowls, each one plays a pivotal role in creating that delightful flavor profile. The balance of sweet, savory, and spicy is achieved through a few key players like soy sauce, ginger, and Gochujang. You’ll find that these ingredients not only work well together but also provide a beautiful array of textures and colors that make this dish an absolute feast for the senses.

• 1 cup low sodium soy sauce: This serves as the base for our marinade, giving the beef its rich umami flavor.
• 1/3 cup brown sugar: Adds sweetness and helps create a caramelized crust on the beef.
• 1 tablespoon Gochujang: A staple in Korean cooking, this chili paste brings heat and depth. You can substitute with sriracha if needed.
• 1 tablespoon fresh ginger: Adds a refreshing bite and complements the flavors of the beef.
• 4 cloves garlic: Minced or grated, garlic enhances the overall flavor profile with its distinct aroma.
• 2 tablespoons sesame oil: This oil brings nuttiness and richness to the dish.
• 2 pounds flank or skirt steak: Thinly sliced, this is the star of the dish, absorbing all the marinade flavors.
• 2 tablespoons toasted sesame seeds: Used for garnish, they add crunch and a nutty flavor.
• 1/3 cup creamy peanut butter or tahini: This is blended into the sauce for creaminess and depth.
• 2 tablespoons rice vinegar: Adds acidity to balance the sweetness of the dish.
• 1 tablespoon low sodium soy sauce: Another layer of flavor to enhance the beef.
• juice of 2 limes: Fresh lime juice brightens the dish and adds a zesty kick.
• 3-4 cups steamed rice: The perfect base to soak up all the delicious flavors.
• 1 cup shredded cabbage: Adds crunch and freshness.
• 1 mango: Thinly sliced, it adds sweetness and color.
• 1 cup steamed or roasted broccoli: A nutritious addition that complements the flavors beautifully.
• 1 avocado: Sliced for creaminess and richness.
• large handful fresh basil + cilantro: Fresh herbs brighten the dish.
• 4 fried, poached or soft boiled eggs: Adds protein and richness to the bowls.
• toasted sesame seeds + kimchi + limes for serving.

Putting Together Korean Bulgogi BBQ Steak Bowls

As we dive into making Korean Bulgogi BBQ Steak Bowls, you’ll find it’s a straightforward process packed with flavor. The marination really elevates the beef, allowing it to soak up all the delicious components. Just follow these steps closely to ensure each flavor shines through!

1. In a large bowl or a gallon-sized ziplock bag, combine soy sauce, brown sugar, Gochujang, ginger, garlic, and sesame oil. Whisk everything together until the sugar dissolves and the mixture is well blended. Add the steak to the marinade, ensuring each slice is well coated. This step is crucial—let the beef soak up all those delicious flavors. Cover and refrigerate for at least one hour, or for the best results, overnight.
2. Heat a large wok or skillet over high heat. Once hot, add 1 tablespoon of sesame oil. Carefully remove the steak from the marinade and place it in the hot pan. You should hear an exciting sizzle as it hits the surface. Allow it to caramelize for about 2-3 minutes on one side before flipping. This caramelization adds a beautiful color and depth of flavor.
3. Once the first side is beautifully browned, flip the steak to cook the other side for another 2 minutes. Add a few tablespoons of the reserved marinade into the pan. Watch as it thickens slightly, coating the steak in a glossy sheen. This should take another 2-3 minutes. Be careful not to overcook; you want the beef tender and juicy!
4. Remove the pan from heat and stir in a handful of toasted sesame seeds. This adds an extra nutty crunch and flavor.
5. While the beef is resting, prepare the sauce. In a food processor or blender, combine the remaining sauce ingredients: peanut butter, rice vinegar, lime juice, and a splash of water. Blend until smooth, adjusting the water to get your desired consistency. This sauce is rich and creamy, and it’s what makes these bowls truly special.
6. Now, it’s time to assemble your Korean Bulgogi BBQ Steak Bowls. Start by dividing the steamed rice or quinoa among your serving bowls for a hearty base.
7. Top each bowl with an equal amount of the caramelized steak. Don’t be shy here; the more beef, the better!
8. Add in a handful of shredded cabbage and toss in the mango slices for added sweetness and color. This combination creates a refreshing crunch that complements the savory steak.
9. Layer on some steamed or roasted broccoli and a few slices of avocado. These elements not only boost nutrition but also make your bowl look extra appealing.
10. Finish each bowl with a perfectly cooked egg on top, garnishing with fresh herbs like basil and cilantro. The herbs add a fragrant touch that elevates the dish.
11. Finally, drizzle your homemade sauce generously over everything. Serve with additional kimchi, toasted sesame seeds, and lime wedges on the side for that extra zing.
12. Breathe in the fragrant aroma and enjoy every vibrant and delicious bite of your Korean Bulgogi BBQ Steak Bowls!

Tips for Success

For a successful cook, keep these tips in mind when creating your Korean Bulgogi BBQ Steak Bowls. Each tip can make a difference!

• Storage: Store any leftover steak and vegetables in an airtight container in the refrigerator for up to three days. Reheat gently to preserve texture.
• Freezing: You can freeze the marinated steak before cooking. Just ensure it’s tightly sealed. When ready to use, thaw completely before cooking.
• Pairing: This dish works well with a side of kimchi or a light Asian slaw for an extra crunch.
• Serving Style: Consider serving the bowls family-style, allowing everyone to create their own personalized bowl. It’s a fun way to enjoy the meal together!
• Variations: Feel free to swap in different proteins like chicken or tofu to cater to different dietary preferences.
• Make It Spicy: Add some freshly sliced chili peppers or a dash of chili oil for those who enjoy a bit of heat!

Great Combinations for Korean Bulgogi BBQ Steak Bowls

When it comes to serving your Korean Bulgogi BBQ Steak Bowls, there are so many delightful combinations that can elevate your dining experience!

• Steamed Veggies: Pair your bowls with a side of steamed broccoli or snap peas to complement the hearty flavors.
• Fresh Salads: A light Asian-style salad with sesame dressing works wonders, adding a refreshing crunch.
• Rice Varieties: Experiment with different grains like quinoa or brown rice for a unique flavor and texture contrast.
• Seasonal Additions: Depending on the season, feel free to include fresh fruits like peaches or pomegranates for a refreshing twist.
• Occasions: This dish is perfect for casual weeknight dinners, family gatherings, or even meal prep for the week.
• Leftover Ideas: Use leftovers to create a delicious stir-fry or wrap them in lettuce leaves for a fun twist!

FAQ

Conclusion

In conclusion, Korean Bulgogi BBQ Steak Bowls are a delightful fusion of flavors and textures that make every meal special. The combination of marinated beef with fresh vegetables and creamy sauce brings joy to the table. I encourage you to try this recipe for your next dinner; it’s not only quick and easy but guaranteed to impress!

Korean Bulgogi BBQ Steak Bowls

The ultimate comfort food, Korean Bulgogi BBQ Steak Bowls are bursting with flavor and color! This easy weeknight dinner features tender marinated beef over a bed of steamed rice, topped with fresh veggies and a creamy sauce. Perfect for satisfying cravings and impressing guests!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine Korean

Servings 6 servings

Calories 620 kcal

Equipment

• Skillet
• Frying Pan
• Blender
• Food Processor
• Large Pot
• Grater
• Chef's Knife
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 1 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1 tablespoon Gochujang can also sub sriracha
• 1 tablespoon fresh ginger grated
• 4 cloves garlic minced or grated
• 2 tablespoons sesame oil
• 2 pounds flank or skirt steak thinly sliced
• 2 tablespoons toasted sesame seeds
• 1/3 cup creamy peanut butter or tahini
• 2 tablespoons Korean Sunchang sriracha or Gochujang can be substituted if needed
• 2 tablespoons rice vinegar
• 1 tablespoon low sodium soy sauce
• 2 limes juice of
• 3-4 cups steamed rice brown rice and or quinoa
• 1 cup shredded cabbage
• 1 mango thinly sliced
• 1 cup steamed or roasted broccoli
• 1 avocado sliced
• large handful fresh basil + cilantro
• 4 fried or poached or soft boiled eggs
• toasted sesame seeds + kimchi + limes for serving

Instructions

 

• In a large bowl or a gallon-sized ziplock bag, combine soy sauce, brown sugar, Gochujang, ginger, garlic, and sesame oil. Add the steak and toss well to coat. Try to make sure that almost all of the steak is submerged in the sauce. Cover and place in the fridge for 1 hour or overnight.
• Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil, remove the steak from the marinade and add it to the hot pan. Let it get a nice caramelization on one side, then turn and let it caramelize another 2 minutes. Add in a few tablespoons of the marinade and cook 2-3 minutes or until the sauce has thickened slightly and coats the steak. Remove from the heat and stir in a handful of toasted sesame seeds.
• In a food processor or blender, combine all the ingredients for the sauce along with 1/4 cup of water. Process until smooth and creamy, adding more water, 1 tablespoon at a time, until your desired consistency is reached.
• Divide the rice or quinoa among bowls and top with equal amounts of steak. Toss the cabbage with the mango and a pinch of salt and pepper. Add the cabbage and mango to the bowls. Layer on the broccoli, avocado, basil, and cilantro. Finish each bowl with an egg, chopped green onions, kimchi, toasted sesame seeds, and a good drizzle of the spicy peanut sauce. Serve with more peanut sauce for drizzling. EAT!

Notes

Store any leftover steak and vegetables in an airtight container in the refrigerator for up to three days. Reheat gently to preserve texture.

Keyword Bulgogi recipe, easy dinner recipe, Korean BBQ, Korean steak bowls

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!