Korean Bulgogi Bowls
The best way to describe how insanely mouthwateringly amazing this Korean Bulgogi Bowl is, would be to use my new favorite emoji, the drooling face: 🤤 Yes, it’s truly that good.I’ve mentioned previously that I absolutely love Half Baked Harvest’s blog and this recipe is another home run!
My bowl is so stuffed that you can’t even see all of the delicious ingredients:
- brown rice
- shredded cabbage
- fresh basil
- fresh cilantro
- fried egg
- bulgogi (thinly sliced, marinated beef)
- fresh limes
- sesame seeds
- spicy peanut sauce
The beef is the star of this dish. Thinly sliced skirt steak that has marinated in a delicious mixture of soy sauce, brown sugar, Gochujang, ginger, garlic and sesame oil over night is cooked over high heat in a large skillet until it’s cooked and caramelized, then sprinkled with sesame seeds. Epic flavors.
Once you’ve layered all of your mix-ins you top everything with a decadent spicy peanut sauce which would be wonderful on its own. I will definitely be exploring new possibilities with this sauce – perhaps incorporating into a chicken stir fry with rice noodles!
The other flavor star of these bowls is the kimchi. Have you had kimchi before? Kimchi is made from fermented cabbage and radishes. Trader Joe’s sells an AWESOME jar of this in the refrigerated section.
We ate nearly the entire jar in one night. It’s salty, a little spicy, garlic-y and oh so wonderful. If you haven’t tried it before I suggest you give it a shot.
This dish is easy from a skill level, but there are a lot of steps. Don’t let that scare you! The flavors and satisfaction you’ll get from the finished meal are so worth it. Plus, most of the elements can be prepped in advance to make for even easier assembly.
Your tastebuds will thank you for the explosion of flavors! 😉
Korean Bulgogi Bowls with Spicy Peanut Sauce
- Total Time: 15 minutes prep // marinate overnight // 10 minutes cook time
- YIELDS 4-6 servings
- For the Steak:
- 1 cup low-sodium gluten-free tamari or soy sauce
- 1/3 cup light brown sugar
- 1 Tablespoon Gochujang (or Korean chili paste)
- 1 Tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 2 lbs. skirt steak, thinly sliced against the grain
- for cooking sesame oil
- 2 Tablespoons sesame seeds
- For The Spicy Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 Tablespoons sriracha
- 2 Tablespoons rice vinegar
- 1 Tablespoon gluten-free low sodium tamari or soy sauce
- 2 limes, juiced
- To Assemble The Bowls:
- 3-4 cups brown rice or quinoa
- 1 cup shredded cabbage
- 1 mango, thinly sliced
- 1 avocado, sliced
- to taste fresh basil and cilantro
- 4-6 fried or poached eggs (still runny in the center)
- sprinkle sesame seeds
- to taste kimchi
- 4-6 lime wedges
For the Steak:
In a gallon size Ziplock bag, combine the tamari/soy sauce, brown sugar, Gochujang, ginger, garlic and sesame oil.
Add the thinly sliced steak and toss well to coat.
Heat a large skillet over high heat.
Add 1 tablespoon sesame oil, remove the steak from the marinade and add it to the hot skillet.
Cook until steak is caramelized on all sides. 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 sesame seeds.
For the Spicy Peanut Sauce:
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 desired consistency is reached. (Mine was a little thick and probably could have taken a bit more water – it depends on how thick or runny you want the sauce to be!)
Assemble the Bowls:
Divide the rice/quinoa among bowls and top with equal amounts of steak.
Toss the shredded cabbage with the mango and a pinch of salt and pepper. Divide the cabbage and mango mixture among the bowls.
Layer on the avocado, basil and cilantro.
Finish each bowl with an egg, kimchi and sesame seeds.
Drizzle the spicy peanut sauce and serve extra sauce on the side.
Recipe from Half Baked Harvest.