Korean Bulgogi Bowl

By: Jill Silverman Hough

  • Yield:

    2 1/2 cups each (4 Servings)

  • Cuisine:


  • Course:



1/2 cup soy sauce
1/4 cup sugar
3 tablespoons toasted sesame oil
6 cloves garlic, minced
1 cup scallions, sliced, dived
1 pound rib eye or top sirloin steak, 3/4-inch thick, cut into 1/4-inch slices
1 1/3 cups white or brown rice
neutral oil, canola or grapeseed, for the grill pan
2 cups mung bean sprouts
2 cups red or green leaf lettuce, shredded
1 cup julienned or carrots, shredded
1 cup prepared kimchi
2 tablespoons gochujang (Korean red pepper paste)


  1. In a small bowl, combine the soy sauce, sugar, sesame oil, and garlic, whisking to dissolve the sugar. Transfer 1/3 cup of the soy sauce mixture to a small bowl and stir in 2/3 cup of the scallions. Set aside in the refrigerator.
  2. Stir the remaining 1/3 cup of scallions into the remaining soy sauce mixture. Transfer the soy sauce-scallion mixture to a resealable bag, add the steak, and set aside in the refrigerator to marinate for at least an hour or as long as overnight.
  3. Remove the steak from the marinade and allow to come to room temperature.
  4. Meanwhile, in a medium saucepan, cook the rice according to package directions. Set aside, covered.
  5. Heat a large grill pan over medium-high heat and brush the grate with neutral-flavored oil. Cook the steak slices until just done, 1 to 2 minutes per side.
  6. Arrange the rice in bowls and arrange the steak on top. Arrange the bean sprouts, lettuce, carrots, kimchi, and chili bean paste around it. Top with the reserved soy sauce-scallion mixture and serve.