Bulgogi Steak Bowls

Looking for a weeknight dinner that’s fast, flavorful, and guaranteed to impress? These Bulgogi Steak Bowls hit every craving—sweet, savory, spicy, and fresh—with a mix of tender marinated beef, vibrant veggies, and a creamy, zingy peanut sauce that brings it all together.

Inspired by the bold flavors of Korean BBQ, this recipe takes a nutritious twist with wholesome grains, fresh herbs, and protein-packed toppings. It's a customizable, build-your-own bowl that’s perfect for meal prep or a crowd-pleasing dinner.

Why You'll Love This Recipe

• Quick and easy: The steak marinates while you prep the other ingredients. From start to finish, dinner’s on the table in under 45 minutes.

• Nutrient-packed: With healthy fats from avocado, fiber-rich grains, and loads of fresh vegetables, this meal is both satisfying and nourishing.

• Big flavor: The spicy peanut sauce and bold bulgogi marinade make this bowl totally craveable.
  

Ingredients

For the Bulgogi Steak

• 1 cup low sodium soy sauce

• 1/3 cup brown sugar

• 1 tablespoon Gochujang (or sub sriracha)

• 1 tablespoon fresh ginger, grated

• 4 cloves garlic, minced or grated

• 2 tablespoons sesame oil

• 2 pounds flank or skirt steak, thinly sliced

• 2 tablespoons toasted sesame seeds
  

For the Spicy Peanut Sauce

• 1/3 cup creamy peanut butter (or tahini for a nut-free option)

• 2 tablespoons Korean Sunchang (or sub sriracha or Gochujang)

• 2 tablespoons rice vinegar

• 1 tablespoon low sodium soy sauce

• Juice of 2 limes

  
  

For the Bowls

• 3–4 cups steamed brown rice and/or quinoa

• 1 cup shredded cabbage

• 1 ripe mango, thinly sliced

• 1 cup steamed or roasted broccoli

• 1 avocado, sliced

• Fresh basil and cilantro (a large handful of each)

• 4 eggs (fried, poached, or soft-boiled)

• Toasted sesame seeds, kimchi, and lime wedges for serving
  

How to Make It

1. Marinate the Steak

In a large bowl, whisk together soy sauce, brown sugar, gochujang, ginger, garlic, and sesame oil. Add the sliced steak and toss to coat. Let it marinate in the fridge for at least 20 minutes, or up to overnight for deeper flavor.

2. Make the Spicy Peanut Sauce

In a small bowl, stir together the peanut butter, sunchang, rice vinegar, soy sauce, and lime juice. Thin with water until it reaches your desired consistency—drizzleable but still creamy.

3. Cook the Steak

Heat a large skillet or grill pan over high heat. Add the marinated steak in batches (avoid overcrowding) and sear for 2–3 minutes per side until just cooked through and slightly caramelized. Sprinkle with toasted sesame seeds.

4. Build Your Bowls

Start with a base of rice or quinoa. Add shredded cabbage, mango slices, broccoli, and avocado. Top with the bulgogi steak and your choice of egg. Drizzle generously with the spicy peanut sauce, and finish with fresh herbs, sesame seeds, kimchi, and lime wedges.

Tips for Success

• Slice thin: Thinly sliced steak absorbs the marinade faster and cooks more evenly.

• Make it vegetarian: Sub in crispy tofu or tempeh for a plant-based version.

• Meal prep friendly: Store the components separately in the fridge for easy lunch or dinner assembly during the week.
  

Final Thoughts

These Bulgogi Steak Bowls are a vibrant fusion of Korean and Southeast Asian flavors, packed with color and texture. Whether you're cooking for family or just want to elevate your dinner routine, this dish brings restaurant-quality taste to your home kitchen.

Pin it, share it, save it—this one’s a keeper. 🌶️🥢🍚