Name: Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce
Ingredients: 1 lb Thinly sliced ribeye steak; ¼ cups Soy sauce; 2 tbsp Brown surgar; 1 tbsp Sesame oil; 1 tbsp Minced garlic; 1 tsp Grated ginger; ½ tsp Black pepper; ¼ tsp Red pepper flakes; ¼ cups Gochujang; 2 tbsp Mayonnaise; 1 tbsp Soy sauce; 1 tbsp Rice vinegar; 1 tbsp Sesame oil; 1 tbsp Honey or maple syrup; ½ Minced garlic; 1 cups Cooked rice; 1 cups Shredded carrots; 1 cups Spinach; ½ cups Sliced green onions; Sesame seeds

Instructions

Main Dish

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

Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce

Ingredients

For the Bulgogi

For the Creamy Gochujang Sauce

For the Bowls

Instructions

Main Dish

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