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Beef Bulgogi Bowls

 A traditional Korean BBQ dish with a healthy, creative spin! 

Course Main Course
Prep Time 20 minutes
Cook Time 10 minutes
Marinading Time 1 day
Servings 4 bowls
Author Danielle



  • 1 pound flank steak ribeye or skirt steak works too
  • 4 tablespoons soy
  • 2 tablespoons mirin
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon honey
  • 1 tablespoon coconut sugar
  • 2 teaspoons fresh minced garlic
  • 2 teaspoons fresh minced ginger
  • 3-4 teaspoons gojuchang depending on preferred spice level
  • 2 tablespoons grated asian pear regular pear or an apple works too

Carrot Cabbage Slaw

  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 1 teaspoon honey
  • 2 tablespoons rice wine vinegar
  • Dash of salt

Gojuchang sauce

  • 1/2 cup greek yogurt
  • 1 tablespoon lime juice
  • 2-3 teaspoons gojuchang depending on preferred spice level
  • 1/2 teaspoon honey


  • 1 large avocado sliced
  • 1-2 tablespoons diced green onion
  • 1 tablespoon sesame seeds
  • 1/2 cup kimchi optional
  • 2 cups brown rice
  • 4 soft boiled eggs optional


  1. For the marinade, combine all of the ingredients and still until well-combined. Add more or less gochujang depending on desired spice level.

  2. Cut steak into thin strips against the grain (easiest to cut if freeze meat for 5 minutes before cutting)
  3. In a large ziplock bag, combine the marinade and steak strips, making sure the marinade covers the meat. Marinade over night (or at least 4 hours).
  4. To cook the steak, heat 1 teaspoon of sesame oil in a large skillet or wok. Once the pan is very hot, add the meat and cook for 1-2 minutes per side. The meat will cook quickly since it is cut so thin. Cook the meat in batches so you do not overcrowd the pan, which allows the meat to cook evenly and get a nice char.
  5. For the salad, combine the honey, salt, and rice wine vinegar together in a small bowl. Add the veggies and toss until fully dressed. 

  6. Combine all of the gochujang yogurt sauce ingredients and mix well. Add more or less gochujang depending on desired spice level. 

  7. For each bowl, add a scoop of rice and top with cooked steak, carrot and cabbage salad, avocado slices, a soft boiled egg, Kimchi, and a dollop of the sauce. Garnish with sesame seeds and green onion slices.
  8. Serve and enjoy!