Korean Bulgogi BBQ Steak Bowls.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Korean bulgogi beef bowls with a gochujang-based marinade served over rice with fresh vegetables, avocado, and mango. A vibrant summer meal with sweet, spicy, and savory notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1 tablespoon Gochujang (can also 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
- 1/3 cup creamy peanut butter or tahini
- 2 tablespoons Korean Sunchang - sriracha or Gochujang can be substituted if needed*
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- juice of 2 limes
- 3-4 cups steamed rice (brown rice and or quinoa)
- 1 cup shredded cabbage
- 1 mango (thinly sliced)
- 1 cup steamed or roasted broccoli
- 1 avocado (sliced)
- large handful of both fresh basil + cilantro
- 4 fried (poached or soft boiled eggs)
- toasted sesame seeds + kimchi + limes (for serving)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 2288mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1344mg
- Calcium
- 163mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2288MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.