Description
Bulgogi Steak sizzles with Korean barbecue magic, bringing bold flavors straight from Seoul’s street grills to your dinner plate. Marinated beef slices caramelize perfectly, delivering a mouthwatering blend of sweet and savory that makes your taste buds dance.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds flank steak or sirloin, thinly sliced against the grain
- 3 cups white or brown rice
- 1 cup shredded carrots
- 1 cup thinly sliced cucumbers
Marinade and Flavor Enhancers:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, minced
- 1 teaspoon gochujang or red pepper flakes
- 1 tablespoon vegetable oil
Sauce and Garnishes:
- ½ cup mayonnaise
- 1 tablespoon sriracha or hot sauce
- 1 teaspoon honey or sugar
- 1 teaspoon rice vinegar
- 1 pinch salt
- ½ cup sliced green onions
- 1 tablespoon sesame seeds
- Optional: pickled red onions
- Optional: kimchi
- Optional: fried egg
- Optional: cilantro
Instructions
- Mix ¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon grated ginger, 3 minced garlic cloves, and 1 teaspoon gochujang in a bowl to create your marinade.
- Add 1 ½ pounds thinly sliced flank steak to the marinade, ensuring each piece gets fully coated. Refrigerate for 30 minutes to overnight.
- Whisk ½ cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon honey, 1 teaspoon rice vinegar, and a pinch of salt to prepare your spicy cream sauce. Set aside.
- Cook your rice according to package instructions, keeping it warm.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat at 400°F.
- Cook marinated steak slices for 2-3 minutes per side, working in batches to ensure proper searing without overcrowding.
- Layer a warm rice base with cooked steak, sliced cucumbers, and shredded carrots.
- Drizzle your spicy cream sauce generously over the bowl.
- Garnish with sliced green onions and sesame seeds. Add optional toppings like a fried egg or kimchi for extra flavor.
Notes
- Marinate the steak for at least 30 minutes to let the flavors deeply penetrate the meat and tenderize it.
- When cooking the steak, use a hot skillet and work in batches to ensure each slice gets a perfect caramelized sear without steaming.
- For a gluten-free version, swap the soy sauce with tamari and check that your gochujang is gluten-free.
- Make the spicy cream sauce ahead of time and store in the refrigerator to let the flavors meld together, which intensifies the taste.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 445 kcal
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 70 mg