Bulgogi BBQ Steak Bowls
October 24, 2019
- FOR STEAK
- FOR PEANUT SAUCE
- FOR BOWLS
- Serving Size: 1 (947.4 g)
- Calories 1339.5
- Total Fat - 60.8 g
- Saturated Fat - 17.4 g
- Cholesterol - 1060.5 mg
- Sodium - 4925.1 mg
- Total Carbohydrate - 101 g
- Dietary Fiber - 7.7 g
- Sugars - 26.1 g
- Protein - 97.8 g
- Calcium - 392.5 mg
- Iron - 14.7 mg
- Vitamin C - 46.8 mg
- Thiamin - 0.7 mg
In a large bowl or gallon size ziplock bag, combine the soy sauce, brown sugar, Gochujang, ginger, garlic and sesame oil.
Add the steak and toss well to coat.
Cover and place in the fridge for 1 hour or overnight.
Heat a large wok or skillet over high heat.
Add 1 tablespoon sesame oil, remove the steak from the marinade and add it to the hot pan. Caramelize the steak on all sides
Add in a few tablespoons of the marinade and cook 2-3 minutes or until the sauce has thickened slightly and coats the steak.
Remove from the heat and stir in toasted sesame seeds.
In a food processor, combine all the ingredients for the sauce
Process until smooth and creamy, adding more water, 1 tablespoon at a time, until your desired consistency is reached.
Divide the rice among bowls and top with equal amounts of steak.
Toss the cabbage with the mango and a pinch of salt and pepper. Add to the bowls.
Layer on the broccoli, avocado
Finish each bowl with an egg, and drizzle with the spicy peanut sauce.
Garnish with cilantro, basil, green onions or kimchi
Serve with more peanut sauce for drizzling.
Tips & Variations
No special items needed.