Korean bulgogi bowl made super simple with the most flavorful and tender marinated skirt steak served over a bed of rice with fresh vegetables and homemade sweet and spicy red pepper aioli! All you need is 20 minutes of prep time, then let the steak marinate overnight, making dinner quick and easy.
This post is sponsored by Strauss Grass Rooted, who I am so excited to partner with! Recipe, photographs, thoughts and opinions are all my own.
If you've never tried Korean bulgogi, you absolutely have to make this recipe!! The skirt steak is infused with so much flavor making it savory and sweet with just a little hint of spice. It's such a fun recipe with unique flavors. Nate and I both love this bulgogi bowl!
Serving the steak over a bed of rice with fresh vegetables and sweet and spicy aioli is the perfect. The aioli is an absolute must!! This bowl wouldn't be the same without it. It adds an extra layer of flavor that the rice and vegetables crave.
For this recipe, I like to use skirt steak, but you could also use ribeye or sirloin steak. Whatever cut of beef you choose, quality beef is key! I've been loving Grass Rooted's 100% grass-fed beef. With grass-fed beef, you can truly taste the difference! Their cows are pasture raised and never given growth hormones or antibiotics. Growing up on an organic grass-fed dairy farm, you know those are all important to me!
Why you'll love this recipe
- Easy to make. Although you need to allow some time for the steak to marinate, everything comes together very quickly.
- Lots of delicious flavor! Bulgogi marinade is sweet, savory and a little spicy. It's truly the perfect combination.
- Prepare ahead of time. Aside from cooking the steak, everything else can be prepared ahead of time, making dinner a breeze.
Ingredients
The list of ingredients may look a little lengthy, but trust me the recipe is quite simple. Most ingredients listed are pantry staples. If you can't find Gochujang, you can substitute sriracha.
- Skirt steak
- Pear
- Red onion
- Ginger
- Garlic
- Soy sauce
- Sesame oil
- Brown sugar
- Gochujang fermented red pepper paste, also known as red chili paste
- Vegetable oil
- Mayonnaise
- Honey
- Rice vinegar
- Salt
- Rice
- Kimchi
- Cabbage
- Cucumber
- Carrot
- Green onion
- Sesame seeds
How to make a bulgogi bowl
Making bulgogi steak is actually super simple, but it does require some planning, as the steak needs to marinate for at least 2 hours or overnight. Here's a brief overview.
- Make the marinade. The marinade is made with lots of fresh and flavorful ingredients, both sweet and spicy. The marinade comes together pretty quickly. Add thinly sliced steak, cover and refrigerate.
- Make the aioli. While the steak marinades, you can quickly prepare the sweet and spicy red pepper aioli. Store in the fridge until you're ready to serve.
- Cook the steak. In a hot skillet, cook the meat for about 4-6 minutes, flipping the steak halfway through, to caramelize and crisp up all sides.
- Serve. Enjoy the bulgogi steak over a bed of rice with fresh vegetables, kimchi and the homemade aioli.
Scroll down to the recipe card for the full instructions.
What to serve with bulgogi
Bulgogi steak is excellent served over a bed of rice with kimchi, fresh cucumber, shredded carrot, thinly sliced cabbage, and sweet and spicy red pepper aioli to tie it all together!
Sweet and Spicy Red Pepper Aioli
You absolutely have to make the aioli! It's the perfect addition and ties that steak bowl together! A little spicy, a little sweet and a lot delicious.
The aioli is super easy to make with simple ingredients and adds a little extra something to the fresh vegetables and rice.
Frequently Asked Questions
What is traditionally served with a bulgogi bowl?
Bulgogi is most commonly served with rice and kimchi, but I also like to include fresh vegetables and sweet and spicy red pepper aioli to make it a well rounded meal and add extra flavor!
What is bulgogi made from?
Bulgogi is traditionally made with thinly sliced beef steak that is marinated in a salty, sweet and spicy sauce.
What does bulgogi taste like?
Bulgogi has very unique unami, sweet flavor with a hint of spice.
What cut of meat is bulgogi?
Bulgogi is made with beef steak. Ribeye, sirloin and skirt steak are all common cuts of meat used to make bulgogi.
Tips & Substitutions for the perfect bulgogi bowl
- Red pepper paste. This is commonly referred to as fermented red pepper paste or Korean chili paste. I'm able to purchase this at my local grocery store, but if you can't find it, you can substitute sriracha.
- The longer you marinate the better. Marinating for 2 hours still adds lots of flavor, but marinating even longer also allows the steak to tenderize.
- Lettuce wraps. I love a good bulgogi bowl, but bulgogi lettuce wraps are also great! I like to use big pieces of bibb or butter lettuce, then fill with rice, bulgogi steak, fresh vegetables, kimchi and aioli.
- To make cucumber and carrots ribbons. Use a vegetable peeler to create ribbons of cucumber and carrot!
Make ahead bulgogi bowl
This recipe requires preparation ahead of time, but that also means, when it's dinner time all you have to do is quickly sear the steak!
The bulgogi steak is prepared ahead of time to allow for marinating. Once the steak is prepared, make the sweet and spicy red pepper aioli and store in the fridge until you're ready to serve.
If desired, you can also prepare the rice and vegetables ahead of time, as well.
Storage & reheating
Storing in the fridge
Cooked beef will last in the fridge for up to 3-4 days.
Freezing
Freeze bulgogi beef for up to 3 months in an airtight container.
Reheating
My favorite way to reheat bulgogi is on the stove! Add a little oil to a hot skillet and quickly sear the beef for 1-2 minutes, or until hot.
If the beef is frozen, thaw overnight in the fridge before reheating.
More recipes you'll love
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! I'd love to hear from you! If you're on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I enjoy seeing all the pictures! 😊
Korean Bulgogi Steak Bowl with Sweet and Spicy Red Pepper Aioli
Ingredients
Bulgogi steak marinade
- 1 ½ pounds skirt steak thinly sliced across the grain (I recommend Grass Rooted Grass-Fed Beef)
- 1 small pear peeled
- ½ red onion
- 2 inch ginger knob peeled
- 4 garlic cloves minced
- ½ cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon gochujang fermented red pepper paste (also known as red chili paste or substitute sriracha)
- 1 tablespoon vegetable oil
Sweet and spicy red pepper aioli
- ¾ cup mayonnaise
- 2 garlic cloves minced
- 1 tablespoon gochujang fermented red pepper paste (also known as red chili paste or substitute sriracha)
- ½ tablespoon honey
- 1 tablespoons rice vinegar
- ½ teaspoon salt
For serving
- steamed rice
- kimchi
- red cabbage shredded
- cucumber thinly sliced
- carrot thinly sliced or shredded
- green onion and sesame seeds optional garnish
Instructions
- Grate the pear and onion using the large holes on a box grater, and grate the ginger using the small holes. Transfer to a medium bowl, and combine with the garlic, soy sauce, sesame oil, brown sugar and gochujang. Add the steak and toss to combine. Cover and refrigerate for at least 2 hours or overnight.
- Meanwhile, make the sweet and spicy red pepper aioli. Mix together all the ingredients in a small bowl. Cover and refrigerate until you're ready to serve.
- Heat a skillet over medium-high heat with vegetable oil. Once hot, remove the steak from the marinade and place in the skillet in a single layer. Let cook for 2-3 minutes until it starts to brown and caramelize. Flip and cook for another 2-3 minutes on the other side. If needed, work in batches and add more oil.
- Serve the steak over a bed of rice with kimchi, vegetables, and a generous drizzle of sweet and spicy aioli. If desired, garnish with green onion and sesame seeds.
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
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