Korean Bulgogi Steak Bowl With Sweet And Spicy Red Pepper Aioli Recipe

I absolutely love this recipe because it perfectly combines the savory kick of Korean bulgogi with the comforting warmth of a rice bowl, making each bite an explosion of flavors. The sweet and spicy red pepper aioli drizzled over the steak adds that extra zing, creating a meal that’s both Instagram-worthy and soul-satisfying!

Enjoy a delicious Korean bulgogi steak bowl. This savory delight comprises thinly sliced flank steak that has marinated in soy sauce, sesame oil, and sweet brown sugar.

With kimchi and the most basic fluffy rice as the bowl’s real supporting players, it’s an easy and low-stakes way to knock out a bulgogi craving. Sweet and spicy red pepper aioli—because, why not?

Ingredients

Flank Steak: A protein source that is rich in iron and B-vitamins and is very low in fat.

Soy sauce: imparts umami flavor with a rich amalgamation of salt and savory notes.

Sesame oil: Offers a nutty fragrance and has heart-healthy fats.

Brown sugar is sweet and aids in the caramelization of the meat.

That is where it adds texture and flavor to the finished dish.

Garlic: Imparts a powerful, warming flavor to the dish and has antioxidant qualities.

Gochujang—A fermented paste that brings heat and complexity with probiotics.

Kimchi: A food rich in probiotics that offers digestive benefits and a sour taste.

Aioli: Creamy textured base for mayonnaise, balancing spicy and sweet flavors.

Ingredient Quantities

• 1 pound flank steak, thinly sliced against the grain
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 cups cooked rice
• 1 cup kimchi
• 2 green onions, sliced
• 1 tablespoon toasted sesame seeds
• 1/2 cup mayonnaise
• 2 tablespoons sriracha sauce
• 2 teaspoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon paprika

Instructions

1. In a large bowl, mix well the following ingredients: soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, gochujang, and black pepper. Add the flank steak that’s been sliced very thinly against the grain and stir to coat the beef thoroughly. Cover the bowl and place it in the refrigerator for 30 minutes to 2 hours.

2. Prepare the sweet and spicy red pepper aioli while the steak marinates. In a small bowl, combine mayonnaise, sriracha sauce, rice vinegar, honey, and paprika. Stir until smooth. Then, set it aside.

3. In a large skillet, medium-high heat a vegetable oil. Lay the marinated steak slices in a single layer in the skillet and cook for 2-3 minutes on each side. Aim for a browned crust and cooked-through steak. Do not crowd the pan; work in batches if necessary.

4. After cooking, take the steak out of the skillet and allow it to rest for a short while.

5. Distribute the prepared rice into individual serving bowls.

6. Place the cooked bulgogi steak slices on top of the rice.

7. Place a kimchi spoonful on each bowl, right next to the flank steak.

8. Sweet and spicy red pepper aioli, drizzled over steak and rice.

9. Sliced green onions and toasted sesame seeds make an excellent garnish.

10. Enjoy your Koream Bulgogi flake bowl steak with savory flavor right away.

Equipment Needed

1. Large bowl
2. Small bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Grater (for ginger)
9. Skillet
10. Spatula or tongs
11. Serving bowls
12. Spoon (for serving kimchi and drizzling aioli)

FAQ

• Q: Can I use a different cut of beef instead of flank steak?Q: Are you able to use other tender cuts like ribeye or sirloin?
• Q: Is there a substitute for gochujang?You can replace gochujang with a combination of chili paste and a bit of sugar, but the flavor may not match perfectly.
• Q: How can I make this dish gluten-free?A: Verify that any processed ingredients, such as gochujang, are gluten-free, and use gluten-free soy sauce or tamari.
• Q: Can I prepare any components of this dish in advance?Yes, the steak can be marinated, and the aioli can be prepared a day in advance to ease the cooking-day timeline.
• Q: How spicy is the red pepper aioli?The aioli has a moderate heat level, but you can adjust the sriracha to your taste preference.
• Q: What can I serve with this dish to make a complete meal?A: Think about pairing with broccoli that’s been steamed until tender and bright green or a fresh cucumber salad for a balanced meal.

Substitutions and Variations

Flank steak: Use sirloin steak or skirt steak as substitutes for a comparable flavor and texture.
Soy sauce: Use tamari for a gluten-free option or coconut aminos for a lower sodium alternative.
Brown sugar: Substitute with honey or maple syrup for an alternative sweetness profile.
Gochujang: An excellent alternative is a blend of red pepper flakes and sugar, which mirrors gochujang very well. Another option is to use an ingredient that has heat and sweetness, like sriracha. The end result will taste wonderfully similar to what you’re going for with gochujang, and your dish won’t know the difference!
Hot sauce or chili paste can be used in place of Sriracha sauce, if Sriracha is not handy. Adjust for spice level to taste.

Pro Tips

1. Marination Time For maximum flavor, marinate the steak overnight. This allows the meat to fully absorb the flavors of the marinade, making the steak juicier and more flavorful.

2. Slice the Steak Properly Ensure that the flank steak is sliced very thinly against the grain. This step is crucial for tenderness. If the steak is partially frozen, it makes slicing easier and more precise.

3. High Heat Cooking When cooking the steak, make sure the skillet is hot enough. A high heat allows you to achieve a quick sear, resulting in a nice caramelized crust on the outside while keeping the inside juicy.

4. Customize the Aioli Adjust the heat of the aioli according to your taste by varying the amount of sriracha. You can also add a squeeze of lime juice to add a fresh zing to the aioli.

5. Use Fresh Ingredients For the best flavor, use fresh garlic and ginger, and high-quality soy sauce. The freshness and quality of these key ingredients can significantly enhance the overall taste of the dish.