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Creamy Korean Beef Bulgogi Rice Bowl

Sophia
Tender marinated beef, fluffy rice, crisp vegetables, and a luscious creamy gochujang sauce come together in this quick, restaurant-quality Korean rice bowl that's perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 2
Calories 550 kcal

Ingredients
  

For the beef and marinade

  • 1 lb beef sirloin, thinly sliced 450g
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/4 teaspoon black pepper

For the creamy gochujang sauce

  • 1/4 cup mayonnaise
  • 2 tablespoons gochujang Korean red chili paste
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon sesame oil

For assembling the bowls

  • 2 cups cooked rice
  • 1 cup shredded carrots
  • 1 cup sliced cucumbers
  • 1/2 cup chopped cilantro
  • 1 green onion, chopped
  • 1 tablespoon sesame seeds
  • Additional green onions for garnish

Instructions
 

  • In a mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper until the sugar dissolves.
  • Add the sliced beef sirloin to the marinade, tossing until every piece is well coated. Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate overnight.
  • Heat a skillet over medium-high heat. Add the marinated beef in a single layer and cook for about 5 to 7 minutes, until browned and cooked through. Avoid overcrowding the pan so the beef sears instead of steaming.
  • While the beef cooks, prepare the creamy sauce by whisking mayonnaise, gochujang, rice vinegar, honey, and sesame oil in a small bowl until smooth and glossy.
  • Divide the cooked rice among serving bowls. Top each with the cooked beef, then arrange the shredded carrots, sliced cucumbers, and chopped cilantro alongside.
  • Drizzle the creamy gochujang sauce generously over the top. Finish with sesame seeds and chopped green onions.

Notes

Taste your sauce before serving. If you love heat, add another teaspoon of gochujang. If you prefer it milder, stir in a bit more mayonnaise. Freeze the beef for about 20 minutes before slicing to get paper-thin cuts. Ribeye or flank steak can be used instead of sirloin. Swap soy sauce for tamari for a gluten-free option. Store components separately in airtight containers for up to 3 days. Cooked beef freezes well for up to 2 months.