Recipe Index

Ingredients

• BULGOGI:
• 1 pound ribeye or sirloin steak, thinly sliced
• 1/2 yellow onion, thinly sliced
• 4 tablespoons low-sodium soy sauce
• 2 tablespoons brown sugar
• 1 1/2 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1/2 tablespoon ginger paste
• 2 teaspoons chili powder
• 1/2 to 1 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar
• VEGGIES:
• 1 cup shitake mushrooms, chopped
• 1 tablespoon unsalted butter
• salt, to taste
• black pepper, to taste
• 1 cup carrots
• 1 tablespoon water
• 1 teaspoon sesame oil
• salt, to taste
• 3 cups spinach
• salt, to taste
• 2 small cucumbers, diced
• 1 tablespoon chili paste
• 1/2 tablespoon sugar
• 1/4 cup rice vinegar
• 1/2 cup hot water
• salt, to taste
• 1 cup bean sprouts
• boiling water, according to taste
• GOCHUJANG SAUCE:
• 1/2 cup gochujang paste, mild or hot
• 1 tablespoon low-sodium soy sauce
• 1/2 tablespoon sesame oil
• 1 1/2 to 2 tablespoons white sugar
• 1/4 cup water
• 1/4 cup kewpie mayo
• 2 tablespoons rice vinegar
• OTHER:
• cooked jasmine rice, according to taste
• green onions, chopped, according to taste
• fried egg, according to taste

Method

1. Stir the soy sauce, brown sugar, sesame oil, garlic, ginger paste, chili powder, red pepper flakes, black pepper, olive oil and rice vinegar for the bulgogi together, add the steak and onion, and marinate for at least 30 minutes.
2. Cook the marinated beef in a hot skillet until fully cooked and caramelized at the edges.
3. Sauté the mushrooms in the butter with salt and black pepper until tender, cook the carrots in the water and sesame oil with a pinch of salt until soft, and wilt the spinach in a covered pan with a sprinkle of salt for 2 to 3 minutes.
4. Stir the cucumbers with the chili paste, sugar, rice vinegar, hot water and a pinch of salt and let them sit for a few minutes to pickle lightly, and blanch the bean sprouts in boiling water for 10 minutes, then drain them.
5. Whisk the gochujang paste, soy sauce, sesame oil, sugar, water, kewpie mayo and rice vinegar into a creamy sauce.
6. Divide the cooked jasmine rice among bowls and arrange the bulgogi, mushrooms, carrots, spinach, cucumbers and bean sprouts over the top in sections.
7. Drizzle the bowls with gochujang sauce, top each with a fried egg and chopped green onions, and mix everything together at the table.

Prep: 30 min · Cook: 1 h · Total: 1 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data