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Korean Bulgogi Steak Bowl with Sweet & Spicy Red Pepper Aioli

Yields6 ServingsPrep Time2 hrs 20 minsCook Time5 minsTotal Time2 hrs 25 mins

 1 ½ lbs Grass Rooted skirt steak, thinly sliced against the grain
 1 small pear, peeled
 ½ red onion
 2" knob of ginger, peeled
 4 garlic cloves, minced
 ½ soy sauce
 1 tbsp sesame oil
 2 tbsp brown sugar
 1 tbsp gochujang (also known as red chili paste; can substitute sriracha)
 1 tbsp vegetable oil
Sweet & Spicy Red Pepper Aioli
 ¾ cup mayonnaise
 2 garlic cloves, minced
 1 tbsp gochujang (also known as red chili paste; can substitute sriracha)
 ½ tbsp honey
 1 tbsp rice vinegar
 ½ tsp salt
For Serving
 steamed rice
 red cabbage, shredded
 cucumber, thinly sliced
 carrot, thinly sliced or shredded
 Optional garnishes: green onion and sesame seeds

Grate the pear and onion using the large holes on a box grater, and grate the ginger using the small holes. Transfer to a medium bowl, and combine with the garlic, soy sauce, sesame oil, brown sugar and gochujang. Add the steak and toss to combine. Cover and refrigerate for at least 2 hours or overnight.


Meanwhile, make the sweet and spicy red pepper aioli. Mix together all the ingredients in a small bowl. Cover and refrigerate until you’re ready to serve.


Heat a skillet over medium-high heat with vegetable oil. Once hot, remove the steak from the marinade and place in the skillet in a single layer. Let cook for 2-3 minutes until it starts to brown and caramelize. Flip and cook for another 2-3 minutes on the other side. If needed, work in batches and add more oil.


Serve the steak over a bed of rice with kimchi, vegetables, and a generous drizzle of sweet and spicy aioli. If desired, garnish with green onion and sesame seeds.

Nutrition Facts

Servings 0