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Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce

Flavor-packed Korean beef bulgogi bowls topped with a creamy, spicy gochujang sauce and fresh veggies—an easy and satisfying meal ready in minutes.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Bulgogi Beef
  • 1 lb beef sirloin thinly sliced
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tbsp ginger grated
  • 1/4 tsp black pepper
  • 2 tbsp green onion chopped
  • 1 tbsp sesame seeds
For the Creamy Gochujang Sauce
  • 1/4 cup mayonnaise
  • 2 tbsp gochujang
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
For Serving
  • 4 cups cooked rice warm
  • 1 cup shredded carrots
  • 1 cup cucumbers sliced
  • 1/4 cup cilantro chopped

Equipment

  • Large bowl
  • Skillet or Grill Pan
  • Whisk

Method
 

  1. Step 1: Mix soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, and chopped green onion in a large bowl until sugar dissolves.
  2. Step 2: Toss thinly sliced beef in marinade, cover, and refrigerate for at least 30 minutes.
  3. Step 3: Whisk together mayonnaise, gochujang, rice vinegar, honey, and sesame oil in a small bowl. Adjust spice to taste.
  4. Step 4: Heat a skillet or grill pan over medium-high heat. Cook beef in a single layer for 3–4 minutes until browned and cooked through. Work in batches if needed.
  5. Step 5: Scoop warm cooked rice into bowls. Top with bulgogi beef, shredded carrots, sliced cucumbers, and chopped cilantro.
  6. Step 6: Drizzle creamy gochujang sauce over each bowl. Garnish with extra green onions and sesame seeds if desired. Serve immediately.

Notes

Freeze beef for 20 minutes before slicing for easier cuts. Substitute chicken or pork for beef, or try quinoa or cauliflower rice for a low-carb option. Add sautéed mushrooms, steamed broccoli, or pickled radishes to upgrade veggies. Store leftover beef and veggies separately from rice; sauce keeps up to 3 days refrigerated.