Korean Bulgogi Steak Bowl with Sweet and Spicy Red Pepper Aioli
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.
Servings: 5 servings
Calories: 560kcal
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
Serving: 1serving | Calories: 560kcal | Carbohydrates: 17g | Protein: 33g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1836mg | Potassium: 561mg | Fiber: 1g | Sugar: 11g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 3mg
