Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce

Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce

Ingredients:

For the Bulgogi:

1 lb thinly sliced ribeye steak

1/4 cup soy sauce

2 tbsp brown sugar

1 tbsp sesame oil

1 tbsp minced garlic

1 tsp grated ginger

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

For the Creamy Gochujang Sauce:

1/4 cup gochujang (Korean chili paste)

2 tbsp mayonnaise

1 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp sesame oil

1 tsp honey or maple syrup

1/2 tsp minced garlic

For the Bowls:

1 cup cooked rice

1 cup shredded carrots

1 cup spinach (blanched)

1/2 cup sliced green onions

Sesame seeds (for garnish)

Instructions:

1. Marinate the beef: In a bowl, combine all bulgogi ingredients and mix well. Marinate for at least 30 minutes, or preferably longer in the refrigerator.
2. Cook the beef: Heat a little oil in a pan or grill. Cook the marinated beef until browned and cooked through. Slice into smaller pieces if needed.
3. Prepare the sauce: In a small bowl, whisk together all the creamy gochujang sauce ingredients until smooth.
4. Assemble the bowls: Divide cooked rice into bowls. Top with cooked bulgogi, shredded carrots, blanched spinach, and sliced green onions.
5. Drizzle & Garnish: Drizzle the creamy gochujang sauce over the bowls. Sprinkle with sesame seeds for garnish.
6. Serve: Enjoy immediately!