I’m bringin back Bowl Food Monday. These Korean Bulgogi BBQ Steak Bowls are so so so good!!
Wait, is that a thing, or is it only meatless Monday? I dunno, but I think we should make Bowl Food Monday a thing. I feel like I may have chatted about this before, but my brain is in a current state of write, cook, write, so everything’s kind of fuzzy over here… days are starting to blend together. UGH.
The good news is that we have these yummy Korean Bulgogi BBQ Steak Bowls to chat about! Oh, and Father’s Day! Did you guys have a good one? The weather here has been so awesome, 80 degree temps which are quite uncommon in these parts. I had to do some cooking, but what’s new there. Like I mentioned last week, my dad is not much into Father’s Day, so we don’t really make a huge deal out of it. Just a good dinner and a good dessert. My mom did make my dad a really great photo book though. He got a hand written note from me, because one, I waited to think about a gift until the last-minute, and two, I got him the only good gift I could think of for Christmas… so a note it was!
WATCH HOW-TO VIDEO HERE:
All and all, I think it was a pretty nice day! Did you guys make any good recipes? A bunch of you snapped me this pasta salad and these burgers!! That is so fun, I LOVE when you guys tag me on Instagram or snap me photos on snapchat (follow hbharvest).
OK, so let’s talk Korean Bulgogi. I first started to experiment with this flavor last year when I made these KILLER Bulgogi Pork Tacos. Right then and there, I fell hard for the spicy/sweet flavor combo. Apparently so did you guys, because a ton of you have made those tacos and loved them just as much as me!
Last month I was thinking that I really wanted to make something Bulgogi inspired again and a bowl just seemed most fitting. I mean, when is a bowl recipe not a good idea?
It’s always a good idea.
So I used that Bulgogi marinade from the pork on a piece of skirt steak. You can certainly use pork here if you prefer, but I love the combo of steak and rice so I went with it. The steak gets cooked in a super hot skillet, which helps it get nice and caramelized on the outside. It is delish!
Aside from a big old bowl of rice, I also made a spicy Korean peanut sauce to drizzle overtop the steak. I cannot lie, this sauce is so good and a MUST for this recipe. It just adds another great layer of flavor, and really, you can never go wrong with a little peanut sauce.
The rest of the bowl is pretty simple and you can customize it to your liking. I went with white rice, shredded purple cabbage, thinly sliced mango, roasted broccoli, kimchi, sliced avocado, fresh basil, green onions and a poached egg. It’s kind of a lot, but that’s what I love about a good bowl recipe, tons of fresh or roasted veggies, a good grain, a protein, an egg and tons of avocado…obviously.
This is a great recipe for summer since it’s pretty quick cooking and involves no oven time whatsoever. Yeah!
Oh, and don’t let all the ingredients scare you, it’s not that involved! With bowl recipes, the ingredients can just pile up, but you can add or subtract whatever you are feeling!
OK and that is that, Korean Bulgogi Bowl for the win!
Korean Bulgogi BBQ Steak Bowls.
Servings: 6 Servings
Calories Per Serving: 559 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1 tablespoon Gochujang can also sub sriracha
- 1 tablespoon fresh ginger grated
- 4 cloves garlic minced or grated
- 2 tablespoons sesame oil
- 2 pounds flank or skirt steak thinly sliced
- 2 tablespoons toasted sesame seeds
Spicy Peanut Sauce
- 1/3 cup creamy peanut butter or tahini
- 2 tablespoons Korean Sunchang - sriracha or Gochujang can be substituted if needed*
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- juice of 2 limes
- 3-4 cups steamed rice brown rice and or quinoa
- 1 cup shredded cabbage
- 1 mango thinly sliced
- 1 cup steamed or roasted broccoli
- 1 avocado sliced
- large handful of both fresh basil + cilantro
- 4 fried poached or soft boiled eggs
- toasted sesame seeds + kimchi + limes for serving
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- In a large bowl or gallon size ziplock bag, combine the soy sauce, brown sugar, Gochujang (Korean chile paste), ginger, garlic and sesame oil. Add the steak and toss well to coat. Try to make sure that almost all of the steak is submerged in the sauce. Cover and place in the fridge for 1 hour or overnight.
- Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil, remove the steak from the marinade and add it to the hot pan. Let it get a nice caramelization on one side, then turn and let it caramelize another 2 minutes. Add in a few tablespoons of the marinade and cook 2-3 minutes or until the sauce has thickened slightly and coats the steak. Remove from the heat and stir in a handful of toasted sesame seeds.
Spicy Peanut Sauce
- In a food processor or blender, combine all the ingredients for the sauce along with 1/4 cup water. Process until smooth and creamy, adding more water, 1 tablespoon at a time, until your desired consistency is reached.
- Divide the rice or quinoa among bowls and top with equal amounts of steak. Toss the cabbage with the mango and a pinch of salt + pepper. Add the cabbage + mango to the bowls. Layer on the broccoli, avocado, basil and cilantro. Finish each bowl with an egg, chopped green onions, kimchi, toasted sesame seeds and a good drizzle of the spicy peanut sauce. Serve with more peanut sauce for drizzling. EAT!
Take that Monday!
I just wanted to say how much I adore your recipes! I constantly turn to your blog for inspiration, and my husband and I always enjoy making your dishes – they’re always such a hit. I have a question about this recipe, though. Would it be possible to substitute the steak for ground beef? I’m really looking forward to trying this recipe out and would love to know if this is a feasible substitution.
Thanks so much for your kind message and making so many recipes!! Totally, a flank steak or skirt steak would work well for you!! I hope you love this recipe:) xT
I’m so excited to try this. In the picture there is a white dollop of something. Is that sour cream or tahini? I just want to make sure I’m getting all of the yums necessary.
That’s the poached egg:) Please let me know if you have any other questions, I hope this recipe turns out well for you! xT
This is one of my absolute favorites!!! I’ve made if for guests and they all LOVE it! My son-in-law who is a chef, said he wouldn’t change a thing. Making for my family tonight.
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
This dish is so excellent! I’ve made it several times and always add in whatever vegetables I have on hand – red pepper, radish, cucumber, etc. Yum yum. Thank you!
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
My broiler is broken. Can you please suggest an alternate way to cook the meat?
I cook the meat on the stove top, not under the broiler, so you are good to go:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Yep. I can die happy now?. That was amazing!!!
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Can the beef be done in the crockpot?
I’ve not done this, but yes should work! I hope you love the recipe, please let me know if you have any other questions! xTieghan