Beef Bulgogi Bowls with Creamy Spicy Sauce
These Beef Bulgogi Bowls are the perfect blend of fast, flavorful, and fun. The bold bulgogi beef and creamy spicy sauce will have you reaching for seconds, and they are just as tasty the next day.
Servings: 4
Ingredients
For the Beef Bulgogi
- 1 pound ground beef
- ½ white onion thinly sliced
- ½ cup soy sauce
- 3 cloves garlic minced
- 1 tablespoon sesame oil
- ¼ cup brown sugar
- 1 tablespoon honey
- 2 tablespoons gochujang paste
For the Creamy Spicy Sauce
- ¼ cup mayonnaise
- 2 teaspoons sriracha sauce
- 1 teaspoon sesame oil
To Serve
- Steamed white rice
- Sliced green onions
- Sesame seeds
Instructions
- Cook the beef: In a large skillet over medium heat, add ground beef and cook until browned. Drain excess fat if needed.1 pound ground beef
- Add aromatics: Stir in sliced onion and garlic. Cook for 4-6 minutes opr until softened.½ white onion, 3 cloves garlic
- Make the sauce: In a bowl, whisk together soy sauce, brown sugar, honey, sesame oil, and gochujang paste. Pour the sauce into the skillet with the beef and onions. Simmer for 5 to 7 minutes until thickened and glossy.½ cup soy sauce, 1 tablespoon sesame oil, ¼ cup brown sugar, 1 tablespoon honey, 2 tablespoons gochujang paste
- Mix the creamy sauce: In a small bowl, combine mayonnaise, sriracha, and sesame oil. Stir until smooth.¼ cup mayonnaise, 2 teaspoons sriracha sauce, 1 teaspoon sesame oil
- Assemble bowls: Spoon steamed rice into bowls, top with bulgogi beef, and drizzle generously with the creamy spicy sauce. Garnish with sliced green onions and sesame seeds.Steamed white rice, Sesame seeds, Sliced green onions
Notes
✔️ Use ground chicken or turkey as a lighter alternative to beef
✔️ Let the bulgogi sauce simmer until it thickens slightly—it should coat the beef well
✔️ Adjust the heat by adding more or less gochujang or sriracha
✔️ Add shredded carrots or quick pickled cucumbers for extra texture and brightness
✔️ The creamy sauce can be made ahead and stored in the fridge for up to 3 days
✔️ Let the bulgogi sauce simmer until it thickens slightly—it should coat the beef well
✔️ Adjust the heat by adding more or less gochujang or sriracha
✔️ Add shredded carrots or quick pickled cucumbers for extra texture and brightness
✔️ The creamy sauce can be made ahead and stored in the fridge for up to 3 days
